Analysis of the Formation of Characteristic Aroma Compounds by Amino Acid Metabolic Pathways during Fermentation with <i>Saccharomyces cerevisiae</i>.

Lu, Xingjun; Yang, Chao; Yang, Yingdi; Peng, Bangzhu

Analysis of the Formation of Characteristic Aroma Compounds by Amino Acid Metabolic Pathways during Fermentation with Saccharomyces cerevisiae.

Lu, Xingjun; Yang, Chao; Yang, Yingdi; Peng, Bangzhu.

Affiliation

Lu X; School of Public Health & Laboratory Medicine, Hunan University of Medicine, Huaihua 418000, China.
Yang C; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Yang Y; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Peng B; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Molecules ; 28(7)2023 Mar 30.

Article in En | MEDLINE | ID: mdl-37049863

Subject(s)

Saccharomyces cerevisiae; Wine; Saccharomyces cerevisiae/metabolism; Amino Acids/analysis; Fermentation; Acetyl Coenzyme A; Odorants/analysis; Pyruvic Acid/metabolism; Wine/analysis; Metabolic Networks and Pathways

Key words

Saccharomyces cerevisiae; aroma compounds; correlation analysis; enzyme activity; fermentation

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Saccharomyces cerevisiae / Wine Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2023 Type: Article Affiliation country: China

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