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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
Article

Abstract

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.

Keywords

Fermentation Malt Extract Agric Food Furanone Xylulose 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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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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