Biotechnology Letters

, Volume 19, Issue 5, pp 429–431 | Cite as

Biosynthesis of flavour-active furanones by Saccharomyces cerevisiae during fermentation depends on the malt type used in medium preparation

  • Yasuo Hayashida
  • J Colin Slaughter


Extracts of a coloured malt contained 4-hydroxy-5-monomethyl-3(2H)-furanone (HMMF), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) but not 4-hydroxy-5(or 2)-ethyl-2(or 5)-methyl-3(2H)-furanone (HEMF). Extracts of a pale malt did not contain any of the furanones. HMMF and HDMF were produced by Saccharomyces cerevisiae during fermen-tation of both types of malt extract. About 0.09 mg HEMF l −1 was synthesised during fermentation of the coloured malt extract but none was produced with the pale malt extract. Final concentrations of HDMF (2.0 mgl −1) and HEMF (0.09 mgl −1) were in excess of their aroma threshold values in water (0.16 and 0.02 mgl −1 respectively) after fermen-tation of the coloured malt extract.


Fermentation Malt Extract Agric Food Furanone Xylulose 
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Copyright information

© Chapman and Hall 1997

Authors and Affiliations

  • Yasuo Hayashida
    • 1
  • J Colin Slaughter
    • 2
  1. 1.Kumamoto Industrial Research InstituteKumamotoJapan
  2. 2.International Centre for Brewing and DistillingHeriot-Watt University EdinburghScotlandUK

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