Effects of nitrogen catabolite repression-related amino acids on the flavour of rice wine

Abstract

The quality of rice wine is highly dependent on the content of the flavour compounds produced by the budding yeast Saccharomyces cerevisiae. In this study, the effects of three amino acids (arginine, glutamate and glutamine) related to nitrogen catabolite repression on the formation of flavour compounds were investigated. Each of these amino acids could promote the growth of S. cerevisiae, and a total of 83 flavour compounds were found in a model system of rice wine production. The effects of arginine, glutamate and glutamine on the content of the higher alcohols, amino acids and esters were significant, whereas the effects on the aldehydes and organic acids were slight. The results of this study could facilitate the development of new strategies to control the flavour pattern and improve the quality of rice wine.

Regulation of Sensing, Transportation, and Catabolism of Nitrogen Sources in Saccharomyces cerevisiae

“…In addition, some hazardous nitrogen compounds that accumulate during the production of fermented food, such as ethyl carbamate (EC) during alcoholic beverage production (13)(14)(15) and soy sauce production (16)(17)(18), are also related to the preferential utilization of nitrogen sources. Therefore, nitrogen catabolism could also seriously impact the quality of different fermented foods, such as Chinese rice wine (19) and cheese (20). Since S. cerevisiae is the one of most investigated eukaryotic model organisms, understanding the mechanisms of nitrogen catabolite repression in S. cerevisiae could also provide useful clues for the investigation of nitrogen metabolism in other similar eukaryotic microorganisms and even higher organisms (21).…”

Formation of ethyl carbamate in Goji wines: Effect of Goji fruit composition

“…These findings concurred with the previously reported results in the literature (14), stating that the preferred nitrogen sources inhibited urea metabolism at different degrees. More recently, Zhao et al (28) further confirmed that the accumulated urea contents were highly dependent on the usage of arginine by only adding NCR-related amino acids into the media. Therefore, different inhibitory effects on urea utilization induced by the amino acids caused the differences in final urea contents among the Goji wines.…”

Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques

“…Grass carp usually grows in freshwater such as pond or lake, but bacteria with earthy smell are easily attached to plankton such as diatom and cyanobacteria, leading to accumulation of bad odor substances through food chain in grass carp (Zhong et al., 2011; Zhou & Wang, 2006). The earthy‐musty compounds mainly include 2‐methylisoborneol (2‐MIB), geosmin, trimethylamine, and hexanal (Robertson et al, 2005; Yang, Hu, et al., 2019; Yang, Shi, et al, 2019; Zhao, Wu, et al., 2015; Zhao, Shen, et al, 2015; Zhao, Zou, et al, 2015). Thus, removing the native unpalatable taste of grass carp is key for increasing its umami flavor and economic value.…”

“…It is particularly important for the formation of meat flavors (Dong et al., 2019; Thomas & Josephine, 1959; van den Ouweland, Demole & Enggist, 1989). Priazines, alcohols, and aldehydes, as the major flavor contributors, accounted for 38.86, 9.21, and 8.23% aroma of Maillard reaction products (MRPs) from Collichthys niveatus ( C. niveatus ) protein hydrolysates (Zhao, Wu, et al., 2015; Zhao, Shen, et al, 2015; Zhao, Zou, et al, 2015). The contents of total free amino acids (FAAs) increased from 53.36 nmol/kg in fresh grass carp to 65.03 and 72.18 nmol/kg in fried samples for 2 and 4 min, respectively, indicating frying significantly contributed to improving the taste and flavor compounds of grass carp (Li, Tu, Sha, et al., 2016; Li, Tu, Zhang, et al, 2016).…”