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Yeast Diversity and Flavor Compounds

Fungal Metabolites

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Yeast had participated with humans in food fermentation since the production of wine and bread, more than 10,000 years of shared history. It is well understood that fungi diversity is still underestimated and that we are far from understanding its importance and potential impact in biotechnology. Flavor compounds as “secondary metabolism” are very sensitive to fermentation conditions and mixed cultures, and although we had experience an exponential development of molecular biology in the last 30 years, metabolomics is still in its infancy. It was demonstrated in recent years that increase strain and species yeast diversity in a fermentation system increases sensory complexity and chemical aroma compound diversity in the final fermented product. Flavor compounds had many key functions for yeast, such as for survival and dispersion strategies, pheromone and defense mechanisms, and “quorum sensing” mechanisms for cell communication. Humans had taken advantage of many of these functions to increase taste and food sensory pleasure for a more exigent consumer, a phenomenon called “yeast domestication.” We focus this chapter mainly in the recent discussed yeast synthetic pathways for the formation of phenylpropanoid and terpenoid aroma compounds.

In addition, we will emphasize the current knowledge that grape and wine microbiology research has contributed to understand how complex natural and inoculated yeast flora can affect flavor quality. The flavor phenotype concept and how to screen natural flora and develop consortia starters to innovate in food biotechnology are discussed.

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  1. Sección Enología, Departmento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, 11800, Montevideo, Uruguay

    Francisco Carrau & Eduardo Boido

  2. Cátedra de Farmacognosia y Productos Naturales, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, 11800, Montevideo, Uruguay

    Eduardo Dellacassa

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  1. Francisco Carrau
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  1. Groupe d'Etude des Substances Végétales, Université de Bordeaux Ins. des Sciences de la Vigne et du Vin, Villenave d'Ornon, France

    Jean-Michel Merillon

  2. Botany Department, M.L.Sukhadia University, Badgaon, India

    Kishan Gopal Ramawat

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Carrau, F., Boido, E., Dellacassa, E. (2015). Yeast Diversity and Flavor Compounds. In: Merillon, JM., Ramawat, K. (eds) Fungal Metabolites. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-19456-1_32-1

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    Yeast Diversity and Flavor Compounds
    Published:
    20 April 2016

    DOI: https://doi.org/10.1007/978-3-319-19456-1_32-2

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    Yeast Diversity and Flavor Compounds
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    08 February 2016

    DOI: https://doi.org/10.1007/978-3-319-19456-1_32-1

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