W285706

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Adaptive evolution of the lager brewing yeast Saccharomyces pastorianus for improved growth under hyperosmotic conditions and its influence on fermentation performance.

Jukka Ekberg et al.

FEMS yeast research, 13(3), 335-349 (2013-02-19)

An adaptive evolution method to obtain stable Saccharomyces pastorianus brewing yeast variants with improved fermentation capacity is described. The procedure involved selection for rapid growth resumption at high osmotic strength. It was applied to a lager strain and to a

Mosciano, G.

Perfumer & Flavorist, 21, 54-54 (1996)

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.

Stéphanie Rollero et al.

Applied microbiology and biotechnology, 99(5), 2291-2304 (2014-11-22)

Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used

Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.

Sulette Malherbe et al.

Journal of industrial microbiology & biotechnology, 39(3), 477-494 (2011-11-29)

In this research work we investigated changes in volatile aroma composition associated with four commercial Oenococcus oeni malolactic fermentation (MLF) starter cultures in South African Shiraz and Pinotage red wines. A control wine in which MLF was suppressed was included.

Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.

Amélie Slegers et al.

Molecules (Basel, Switzerland), 20(6), 10980-11016 (2015-06-18)

Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal differences between interspecific hybrids are not

Modeling of an integrated fermentation/membrane extraction process for the production of 2-phenylethanol and 2-phenylethylacetate.

Philipp Adler et al.

Enzyme and microbial technology, 48(3), 285-292 (2011-11-25)

An unstructured model for an integrated fermentation/membrane extraction process for the production of the aroma compounds 2-phenylethanol and 2-phenylethylacetate by Kluyveromyces marxianus CBS 600 was developed. The extent to which this model, based only on data from the conventional fermentation

Generation of phenylpropanoid pathway-derived volatiles in transgenic plants: rose alcohol acetyltransferase produces phenylethyl acetate and benzyl acetate in petunia flowers.

Inna Guterman et al.

Plant molecular biology, 60(4), 555-563 (2006-03-10)

Esters are important contributors to the aroma of numerous flowers and fruits. Acetate esters such as geranyl acetate, phenylethyl acetate and benzyl acetate are generated as a result of the action of alcohol acetyltransferases (AATs). Numerous homologous AATs from various

Controlled formation of volatile components in cider making using a combination of Saccharomyces cerevisiae and Hanseniaspora valbyensis yeast species.

Y Xu et al.

Journal of industrial microbiology & biotechnology, 33(3), 192-196 (2005-11-18)

The effect of pure and mixed fermentation by Saccharomyces cerevisiae and Hanseniaspora valbyensis on the formation of major volatile components in cider was investigated. When the interaction between yeast strains of S. cerevisiae and H. valbyensis was studied, it was

Enzymatic synthesis of rose aromatic ester (2-phenylethyl acetate) by lipase.

Chia-Hung Kuo et al.

Journal of the science of food and agriculture, 92(10), 2141-2147 (2012-03-08)

2-Phenylethyl acetate (2-PEAc) is a highly valued natural volatile ester with a rose-like odour that is widely used to add scent or flavour to cosmetics, soaps, foods and drinks. In this study, 2-PEAc was synthesised enzymatically by transesterification of vinyl

Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.

Carunchia Whetstine ME, et al.

Journal of Agricultural and Food Chemistry, 53(8), 3126-3132 (2005)

Biocatalytic reaction and recycling by using CO2-induced organic-aqueous tunable solvents.

James M Broering et al.

Angewandte Chemie (International ed. in English), 45(28), 4670-4673 (2006-06-22)

Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae.

Fernando Viana et al.

International journal of food microbiology, 135(1), 68-74 (2009-08-18)

The impact of mixed cultures of Hanseniaspora osmophila and Saccharomyces cerevisiae with different initial yeast ratios on wine composition has been examined. The mixed culture significantly affected sugar consumption, the main enological parameters and ester concentrations, with the exception of

An aqueous-organic two-phase bioprocess for efficient production of the natural aroma chemicals 2-phenylethanol and 2-phenylethylacetate with yeast.

M M W Etschmann et al.

Applied microbiology and biotechnology, 71(4), 440-443 (2006-01-07)

The natural aroma chemicals 2-phenylethanol (2-PE) and 2-phenylethylacetate (2-PEAc) are of high industrial relevance and can be produced from L-phenylalanine in a yeast-based process with growth-associated product formation. Due to product inhibition, in situ product removal is mandatory to obtain

Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.

Lilly M, et al.

Applied and Environmental Microbiology, 66(2), 744-753 (2000)

Odorants that induce hygienic behavior in honeybees: identification of volatile compounds in chalkbrood-infected honeybee larvae.

Jodi A I Swanson et al.

Journal of chemical ecology, 35(9), 1108-1116 (2009-10-10)

Social insects that live in large colonies are vulnerable to disease transmission due to relatively high genetic relatedness among individuals and high rates of contact within and across generations. While individual insects rely on innate immune responses, groups of individuals

Influence of roasting conditions on volatile flavor of roasted Malaysian cocoa beans.

Ramli N, et al.

Journal of Food Processing and Preservation, 30(3), 280-298 (2006)

Fragrance material review on phenethyl acetate.

D McGinty et al.

Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 50 Suppl 2, S491-S497 (2012-03-15)

A toxicologic and dermatologic review of phenethyl acetate when used as a fragrance ingredient is presented. Phenethyl acetate is a member of the fragrance structural group aryl alkyl alcohol simple acid esters (AAASAE). The AAASAE fragrance ingredients are prepared by

Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.

Patrick C Aculey et al.

Journal of food science, 75(6), S300-S307 (2010-08-21)

Export of cocoa beans is of great economic importance in Ghana and several other tropical countries. Raw cocoa has an astringent, unpleasant taste, and flavor, and has to be fermented, dried, and roasted to obtain the characteristic cocoa flavor and

Monitoring a mixed starter of Hanseniaspora vineae-Saccharomyces cerevisiae in natural must: impact on 2-phenylethyl acetate production.

Fernando Viana et al.

International journal of food microbiology, 151(2), 235-240 (2011-10-04)

The effect of simultaneous or sequential inoculation of Hanseniaspora vineae CECT 1471 and Saccharomyces cerevisiae T73 in non-sterile must on 2-phenylethyl acetate production has been examined. In both treatments tested, no significant differences in Saccharomyces yeast growth were found, whereas

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

Enbo Xu et al.

Journal of food science, 80(7), C1476-C1489 (2015-06-20)

Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

Production of 2-phenylethanol and 2-phenylethylacetate from L-phenylalanine by coupling whole-cell biocatalysis with organophilic pervaporation.

Maria M W Etschmann et al.

Biotechnology and bioengineering, 92(5), 624-634 (2005-09-24)

An integrated bioprocess for the production of the natural rose-like aroma compounds, 2-phenylethanol (2-PE) and 2-phenylethylacetate (2-PEAc), from L-phenylalanine (L-phe) with yeasts was investigated. The hydrophobicity of the products leads to product inhibition, which can be compensated by in situ

[Experimental study of the toxic properties of phenylethyl alcohol and phenylethyl acetate].

G I Rumiantsev et al.

Gigiena i sanitariia, (10)(10), 83-84 (1987-10-01)

Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm.

Dai Chen et al.

International journal of food microbiology, 170, 12-20 (2013-11-30)

The impact of individual aromatic amino acid addition (L-phenylalanine, L-tryptophan and L-tyrosine) on non-volatile and volatile constituents in lychee wine fermented with Saccharomyces cerevisiae var. cerevisiae MERIT.ferm was studied. None of the added amino acids had any significant effect on

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