Generation of odorous acyloins by yeast pyruvate decarboxylases and their occurrence in sherry and soy sauce

F Neuser, H Zorn, RG Berger

Index: Neuser, Frauke; Zorn, Holger; Berger, Ralf G. Journal of Agricultural and Food Chemistry, 2000 , vol. 48, # 12 p. 6191 - 6195

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Citation Number: 38

Abstract

Volatile acyloins (α-hydroxy ketones) were obtained by condensing either aldehydes with pyruvate or 2-keto acids with acetaldehyde in a reaction catalyzed by yeast pyruvate decarboxylases (EC 4.1. 1.1). Odor qualities and threshold values of 34 acyloins were evaluated, and 23 of them possessed distinct flavor properties. Sherry and soy sauce flavors were analyzed: 2-hydroxy-3-pentanone and 3-hydroxy-2-pentanone were identified in soy ...