Generation of odorous acyloins by yeast pyruvate decarboxylases and their occurrence in sherry and soy sauce

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 12, 2000, Pages 6191-6195

  Neuser, Frauke ^a   Zorn, Holger ^a   Berger, Ralf G ^a  

^a LEIBNIZ UNIVERSITY HANNOVER   (Germany)

Author keywords

Hydroxy ketones; Flavor compounds; Pyruvate decarboxylase; Zygosaccharomyces bisporus

Indexed keywords

1 HYDROXY 1 PHENYL 2 PROPANONE; ALPHA HYDROXY KETONE DERIVATIVE; FLAVORING AGENT; OXOACID; PYRUVATE DECARBOXYLASE; UNCLASSIFIED DRUG;

ARTICLE; CATALYST; COST EFFECTIVENESS ANALYSIS; ENZYME ACTIVITY; FERMENTATION; KLUYVEROMYCES; ODOR; SACCHAROMYCES CEREVISIAE; SOYBEAN; ZYGOSACCHAROMYCES;

ALCOHOLIC BEVERAGES; FATTY ALCOHOLS; ODORS; PYRUVATE DECARBOXYLASE; VOLATILIZATION; ZYGOSACCHAROMYCES;

EID: 0034522135     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000535b     Document Type: Article

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