๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Identification of flavour volatile compounds produced byKluyveromyces lactis

โœ Scribed by Jianping Jiang

Book ID
104647044
Publisher
Springer-Verlag
Year
1993
Tongue
English
Weight
299 KB
Volume
7
Category
Article
ISSN
0951-208X

No coin nor oath required. For personal study only.

โœฆ Synopsis

More than 30 compounds

were identified in Khyveromyces lactis culture, including 5 aromatic hydrocarbons, 9 alcohols, 6 carboxylic acids, 8 esters, 2 ketones and 1 fuanone. Most of them have not been previously reported in the culture of K. lactis. The predominant components are isoamyl alcohol, P-phenylethanol, and acetoin (73, 72 and 22 mg/L broth, respectively). P-Phenytethyl acetate, isobutanol, isobutyric and isovaleric acids were also detected in significant amounts.

๐Ÿ“œ SIMILAR VOLUMES

Volatile flavour compounds of yoghurt
Volatile flavour compounds of yoghurt
โœ ABDULLAH M. GAAFAR ๐Ÿ“‚ Article ๐Ÿ“… 2007 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 249 KB
Identification of volatile flavour compo
Identification of volatile flavour compounds obtained in culture ofKluyveromyces marxianus
โœ C. E. Fabre; V. J. Duviau; P. J. Blanc; G. Goma ๐Ÿ“‚ Article ๐Ÿ“… 1995 ๐Ÿ› Springer Netherlands ๐ŸŒ English โš– 416 KB

When Kluyveromyces marxianus was cultivated on a defined medium, flawmr volatile compounds accumulated in the broth. Besides superior alcohols and aldehydes, acids and fruit esters could be analyzed by gas chromatography and coupled gas chromatography-mass spectrometry. The predominant components ar