Yeast: The soul of beer's aroma - A review of flavour-active esters and higher alcohols produced by the brewing yeast

Applied Microbiology and Biotechnology

Volumn 98, Issue 5, 2014, Pages 1937-1949

  Pires, Eduardo J ^a   Teixeira, José A ^a   Brányik, Tomás ^b   Vicente, António A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

^b INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Beer aroma; Brewing yeast; Esters; Fusel alcohols; Higher alcohols; Saccharomyces spp

Indexed keywords

AROMATIC SUBSTANCES; BREWING YEAST; FUSEL ALCOHOLS; HEAVY BODY; HIGHER ALCOHOLS; METABOLIC PATHWAYS; PROTEOMIC; SACCHAROMYCES;

AMINO ACIDS; BIOCHEMISTRY; BREWING; ESTERIFICATION; ESTERS; FERMENTATION; METABOLISM; ODORS;

YEAST;

ALCOHOL; AMINO ACID; ESTER;

ALCOHOL; AMINO ACID; CATABOLISM; ENZYME ACTIVITY; ESTER; LITERATURE REVIEW; PROTEOMICS; YEAST;

AROMA; BEER; BIOSYNTHESIS; CATABOLISM; NONHUMAN; SACCHAROMYCES; SHORT SURVEY;

SACCHAROMYCES;

ALCOHOLS; BEER; ESTERS; FERMENTATION; FLAVORING AGENTS; METABOLIC NETWORKS AND PATHWAYS; YEASTS;

EID: 84896711500     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-013-5470-0     Document Type: Short Survey

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