l-Leucine as a precursor of isoamyl alcohol and isoamyl acetate, volatile aroma constituents of banana fruit discs

Myers, Marshall J.; Issenberg, Phillip; Wick, Emily L.

doi:10.1016/s0031-9422(00)85580-6

Cited by 53 publications

(43 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Consequently there is also in brine medium a major content of ethyl-acetate because acetic acid produced by ethanol oxidation is esterified in aqueous phase with ethanol. It is well known that acetate esters, are synthesized by an Alcohol-Acyl-transferase which catalyses the esterification of volatile alcohols with Acetyl CoA molecules to produce volatile esters and free CoA-SH (Salas, 2004;Myers, Issenberg & Wick, 1970;Tressl & Drawert, 1973). Propyl-acetate ethyl propanoate and ethyl-acetate biosynthesis is explained as previously reported .…”

Section: Comparison Between Aromagrams Of Fruit Flesh and Brine Mediummentioning

confidence: 80%

An investigation on molecular partition of aroma compounds in fruit matrix and brine medium of fermented table olives

Sabatini¹,

Perri²,

Marsilio³

2009

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

Section: Comparison Between Aromagrams Of Fruit Flesh and Brine Mediummentioning

confidence: 80%

An investigation on molecular partition of aroma compounds in fruit matrix and brine medium of fermented table olives

Sabatini¹,

Perri²,

Marsilio³

2009

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

“…They are formed by transamination or deamination of the corresponding amino acids through the Ehrlich pathway (Myers et al, 1970;Dickinson et al, 1998;Etschmann et al, 2002). The keto-acids formed from this pathway are decarboxylated to aldehydes and further reduced to branched-chain higher alcohols.…”

Section: Volatile Composition Of Mango Wines After 14-day Fermentatiomentioning

confidence: 99%

Chemical and Volatile Composition of Mango Wines Fermented with Different Saccharomyces cerevisiae Yeast Strains

Yu²,

Curran³

et al. 2016

SAJEV

View full text Add to dashboard Cite

The aim of this study was to compare the chemical and volatile composition of mango wines fermented with Saccharomyces cerevisiae var. bayanus EC1118, S. cerevisiae var. chevalieri CICC1028 and S. cerevisiae var. cerevisiae MERIT.ferm. Strains EC1118 and MERIT.ferm showed similar growth patterns but strain CICC1028 grew slightly slowly. The ethanol level reached about 8% (v/v) for each mango wine and sugars (glucose, fructose and sucrose) were almost exhausted at the end of fermentation. There were only negligible changes in the concentrations of citric, succinic and tartaric acids, except for malic acid (decreased significantly). Different volatile compounds were produced, which were mainly fatty acids, alcohols and esters. Most volatiles that were present in the juice were consumed to trace amounts. The kinetic changes of volatiles were similar among the three yeasts but the concentrations of some volatiles varied with yeast. Strain MERIT.ferm produced higher amounts of higher alcohols, isoamyl and 2-phenylethyl acetates, whereas strain CICC1028 produced higher amounts of medium-chain fatty acids and ethyl esters of decanoate and dodecanoate. These results suggest that it may be possible to produce mango wines with differential characteristics using different S. cerevisiae strains.

show abstract

“…Thus the free amino acid pool of a fruit could determine its aroma profile (Tressl and Drawert, 1973). Radioactive labelling studies have proved the transformation of amino acids such as alanine, leucine, phenylalanine or aspartic acid into volatile compounds (Myers et al, 1970;Tressl and Drawert, 1973;Yu et al, 1968) following the scheme shown in Fig. 4.4.…”

Section: Amino Acid Metabolismmentioning

confidence: 99%

Formation of fruit flavour

Pérez

Sanz

2008

Fruit and Vegetable Flavour

View full text Add to dashboard Cite

l-Leucine as a precursor of isoamyl alcohol and isoamyl acetate, volatile aroma constituents of banana fruit discs

Cited by 53 publications

References 16 publications

An investigation on molecular partition of aroma compounds in fruit matrix and brine medium of fermented table olives

An investigation on molecular partition of aroma compounds in fruit matrix and brine medium of fermented table olives

Chemical and Volatile Composition of Mango Wines Fermented with Different Saccharomyces cerevisiae Yeast Strains

Formation of fruit flavour

Contact Info

Product

Resources

About