Spotlight on release mechanisms of volatile thiols in beverages

Bonnaffoux, Hugo; Roland, Aurélie; Schneider, Rémi; Cavelier, Florine

doi:10.1016/j.foodchem.2020.127628

Cited by 36 publications

(29 citation statements)

References 122 publications

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“…Here, we aimed specifically at enhancing the β-lyase of selected brewing yeast strains. Volatile thiols have a central role in contributing fruity hop aroma in beer, and they typically are abundant in modern heavily-hopped IPA-style beers (Gros et al 2012;Cibaka et al 2017;Dennenlöhr et al 2020;Bonnaffoux et al 2021). As the vast majority of all thiols in hops are cysteine-or glutathioneconjugated, and therefore odorless, there exists a large potential pool of aroma that can be freed from β-lyase activity, such as by Irc7p (Roncoroni et al 2011;Roland et al 2016).…”

Section: Discussionmentioning

confidence: 99%

Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching

Krogerus

Fletcher²,

Rettberg

et al. 2021

Preprint

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Yeast breeding is a powerful tool for developing and improving brewing yeast in a number of industry-relevant respects. However, breeding of industrial brewing yeast can be challenging, as strains are typically sterile and have large complex genomes. To facilitate breeding, we used the CRISPR/Cas9 system to generate double-stranded breaks in the MAT locus, generating transformants with a single specified mating type. The single mating type remained stable even after loss of the Cas9 plasmid, despite the strains being homothallic, and these strains could be readily mated with other brewing yeast transformants of opposite mating type. As a proof of concept, we applied this technology to generate yeast hybrids with an aim to increase beta-lyase activity for fermentation of beer with enhanced hop flavour. First, a genetic and phenotypic pre-screening of 38 strains was carried out in order to identify potential parent strains with high beta-lyase activity. Mating-competent transformants of eight parent strains were generated, and these were used to generate over 60 hybrids that were screened for beta-lyase activity. Selected phenolic off-flavour positive (POF+) hybrids were further sporulated to generate meiotic segregants with high beta-lyase activity, efficient wort fermentation and lack of POF; all traits that are desirable in strains for the fermentation of modern hop-forward beers. Our study demonstrates the power of combining the CRISPR/Cas9 system with classic yeast breeding to facilitate development and diversification of brewing yeast.

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Section: Discussionmentioning

confidence: 99%

Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching

Krogerus

Fletcher²,

Rettberg

et al. 2021

Preprint

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“…Moreover, (E)-2-hexen-1-ol and (E)-2-hexenal have been confirmed as precursors of two varietal thiols (3-mercaptohexanol, 3mercaptohexyl acetate) that are of critical importance to the sensory profile of Sauvignon Blanc wines. [45][46] Therefore, their conversion into hexyl acetate could in turn lower the concentration of varietal thiols, which are greatly favoured by consumers and winemakers alike. Additionally, the high concentration of hexyl acetate was previously reported to be present in heavily pressed grape juices.…”

Section: Advanced Chemometric Methods For Wine Grading Classification: the Interpretationmentioning

confidence: 99%

Assessment of Sauvignon Blanc Aroma and Quality Gradings Based on Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS): Merging Analytical Chemistry with Machine Learning

Zhu¹,

Benkwitz²,

Kilmartin³

2020

Preprint

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<div>In this paper, we report on the application of the static headspace-gas chromatography-ion mobility spectrometry (SHS-GC-IMS) instrument in the field of wine aroma analysis and its potential in constructing a prediction model for the quality gradings of wines. The easy-to-operate, cost effective SHS-GC-IMS instrument was innovatively used for a non-targeted search for volatile compounds in Sauvignon Blanc wine, with the identification of volatiles seldom before reported. The wine aroma profile acquired by the instrument was organically and innovatively combined with advanced classification models, inspired by the computer science community, to produce high classification accuracy in terms of wine quality gradings. Useful insights were also extracted by using advanced interpretation methods on complex models to learn the important volatiles correlated with wine quality grading.</div>

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“…The enzymatic conversion of l ‐methionine ( l ‐Met) into volatile organic sulfur‐containing compounds (VOSCs) plays an important role in developing the characteristic aroma of foods, including animal products such as yogurt and cheese, fruits, vegetables, and alcoholic beverages (Gonda et␣al ., 2013; Martinez‐Cuesta et␣al ., 2013; Liu et␣al ., 2017; Xu et␣al ., 2018; Fischer and Steinhaus, 2020; Bonnaffoux et␣al ., 2021). This phenomenon is because VOSCs possess low odour thresholds and characteristic notes for the human nose (Kagkli et␣al ., 2006; Splivallo et␣al ., 2011; Martinez‐Cuesta et␣al ., 2013; Perea‐Sanz et␣al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

YALI0C22088g from Yarrowia lipolytica catalyses the conversion of l‐methionine into volatile organic sulfur‐containing compounds

Zhao

Wang

Liu

et al. 2021

Microbial Biotechnology

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The enzymatic conversion of L-methionine (L-Met) into volatile organic sulfur-containing compounds (VOSCs) plays an important role in developing the characteristic aroma of foods. However, the mechanism for the direct conversion of L-Met into VOSCs is still unclear in yeast cells used to make food products. Here, we show that the transcription profile of YALI0C22088g from Yarrowia lipolytica correlates positively with L-Met addition. YALI0C22088g catalyses the c-elimination of L-Met, directly converting L-Met into VOSCs. YALI0C22088g also exhibits strong C-S lysis activities towards L-cystathionine and the other sulfur-containing compounds and forms a distinct cystathionine-c-lyase subgroup. We identified eight key amino acid residues in YALI0C22088g, and we inferred that the size of the tunnel and the charges carried by the entrance amino acid residue are the determinants for the enzymatic conversion of L-Met into VOSCs. These findings reveal the formation mechanism of VOSCs produced directly from L-Met via the demethiolation pathway in Yarrowia lipolytica, which provides a rationale for engineering the enzymatic conversion of L-Met into VOSCs and thus stimulates the enzymatic production of aroma compounds.

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Spotlight on release mechanisms of volatile thiols in beverages

Cited by 36 publications

References 122 publications

Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching

Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching

Assessment of Sauvignon Blanc Aroma and Quality Gradings Based on Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS): Merging Analytical Chemistry with Machine Learning

YALI0C22088g from Yarrowia lipolytica catalyses the conversion of l‐methionine into volatile organic sulfur‐containing compounds

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