Overproduction of 2-phenylethanol by industrial yeasts to improve organoleptic properties of bakers' products

International Journal of Food Microbiology

Volumn 180, Issue , 2014, Pages 7-12

  Dueñas Sánchez, Rafael ^a   Pérez, Ana G ^b   Codón, Antonio C ^a   Benítez, Tahía ^a   Rincón, Ana María ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

2 Phenylethanol; Amino acid overproduction; Bakers' yeast; Fusel alcohols; Organoleptic properties; Phenylalanine

Indexed keywords

AMINO ACID; PHENETHYL ALCOHOL; PHENYLALANINE; VOLATILE AGENT;

AROMA; ARTICLE; BIOMASS FERMENTATION; BIOMASS PRODUCTION; BREAD; DOUGH; FERMENTATION; FUNGAL STRAIN; FUNGUS GROWTH; FUNGUS ISOLATION; MUTANT; NONHUMAN; ORGANOLEPTIC PROPERTY; SACCHAROMYCES CEREVISIAE; TASTE; WHEAT; YEAST;

2-PHENYLETHANOL; AMINO ACID OVERPRODUCTION; BAKERS' YEAST; FUSEL ALCOHOLS; ORGANOLEPTIC PROPERTIES; PHENYLALANINE;

BREAD; CARBOHYDRATE METABOLISM; CULTURE MEDIA; HUMANS; MUTATION; PHENYLETHYL ALCOHOL; SACCHAROMYCES CEREVISIAE; SMELL; TASTE;

EID: 84899108140     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.03.029     Document Type: Article

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