Identification of volatile flavour compounds obtained in culture ofKluyveromyces marxianus

✍ Scribed by C. E. Fabre; V. J. Duviau; P. J. Blanc; G. Goma

• Book ID: 104633043
• Publisher: Springer Netherlands
• Year: 1995
• Tongue: English
• Weight: 416 KB
• Volume: 17
• Category: Article
• ISSN: 0141-5492
• DOI: 10.1007/bf00128387

✦ Synopsis

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 are isoamyl alcohol, 2-phenylethyl alcohol and isobutyric acid with 180 mg/L, 400 mg/L and 290 mg/L broth, respectively.