Biosynthesis of flavour-active furanones by Saccharomyces cerevisiae during fermentation depends on the malt type used in medium preparation：（生物合成的flavour-active furanones酿酒酵母在发酵麦芽类型取决于介质制备中使用）.pdfVIP

Biotechnology Letters, Vol 19, No 5, May 1997, pp. 429–431 11111 2 Biosynthesis of flavour-active furanones 3 4 by Saccharomyces cerevisiae during 5 6 fermentation depends on the malt type 7 8 used in medium preparation 9 10111 1 1 Yasuo Hayashida and J Colin Slaughter* 2 International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh EH14 4AS, Scotland, UK. 3 1Present address: Kumamoto Industrial Research Institute, Kumamoto 862, Japan 4 5 Extracts of a coloured malt contained 4-hydroxy-5-monomethyl-3(2H)-furanone (HMMF), 4-hydroxy-2,5-dimethyl-3(2H)- 6 furanone (HDMF) but not 4-hydroxy-5(or 2)-ethyl-2(or 5)-methyl-3(2H)-furanone (HEMF). Extracts of a pale malt did 7 not contain any of the furanones. HMMF and HDMF were produced by Saccharomyces cerevisiae during fermen- 8 tation of both types of malt extract. About 0.09 mg HEMF l–1 was synthesised during fermentation of the coloured 9 malt extract but none was produced with the pale malt extract. Final concentrations of HDMF (2.0 mgl–1) and HEMF 20111 (0.09 mgl–1) were in excess of their aroma threshold values in water (0.16 and 0.02 mgl–1 respectively) after fermen- 1 tation of the coloured malt extract. 2 3 4 24 pts min base to base from Key words to line 1 of text 5 6 Introduction In addition to its importance in flavour, HEMF has been 7 Three chemically closely related compounds, 4-hydroxy- shown to have an anti-cancer activity in mice (Pariza, 8 5-mono