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Food Chem

Title:		Flavour production by Saprochaete and Geotrichum yeasts and their close relatives
Author(s):		Grondin E; Shum Cheong Sing A; James S; Nueno-Palop C; Francois JM; Petit T;
Address:		"Universite de La Reunion, Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, LCSNSA, EA 2212, 15 Avenue Rene Cassin, 97490 Sainte Clotilde, La Reunion, France; Departement Genie Biologique, IUT, Universite de La Reunion, Saint-Pierre, Ile de la Reunion, France. Universite de La Reunion, Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, LCSNSA, EA 2212, 15 Avenue Rene Cassin, 97490 Sainte Clotilde, La Reunion, France. National Collection of Yeast Cultures, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK. LISBP, Universite Federale de Toulouse, CNRS, INRA, INSA, 135 Avenue de Rangueil, F-31077 Toulouse, France. Universite de La Reunion, Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, LCSNSA, EA 2212, 15 Avenue Rene Cassin, 97490 Sainte Clotilde, La Reunion, France; Departement Genie Biologique, IUT, Universite de La Reunion, Saint-Pierre, Ile de la Reunion, France; UMR Qualisud - Demarche integree pour l'obtention d'aliments de qualite, Universite de La Reunion, IUT - Saint-Pierre, La Reunion, France. Electronic address: thomas.petit@univ-reunion.fr"
Journal Title:		Food Chem
Year:		2017
Volume:		20170603
Issue:
Page Number:		677 - 684
DOI:		10.1016/j.foodchem.2017.06.009
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"In this study, a total of 30 yeast strains belonging to the genera Dipodascus, Galactomyces, Geotrichum, Magnusiomyces and Saprochaete were investigated for volatile organic compound production using HS-SPME-GC/MS analysis. The resulting flavour profiles, including 36 esters and 6 alcohols compounds, were statistically evaluated by cluster and PCA analysis. Two main groups of strains were extracted from this analysis, namely a group with a low ability to produce flavour and a group producing mainly alcohols. Two other minor groups of strains including Saprochaete suaveolens, Geotrichum marinum and Saprochaete gigas were diverging significantly from the main groups precisely because they showed a good ability to produce a large diversity of esters. In particular, we found that the Saprochaete genus (and their closed relatives) was characterized by a high production of unsaturated esters arising from partial catabolism of branched chain amino-acids. These esters were produced by eight phylogenetically related strains of Saprochaete genus"
Keywords:		Flavoring Agents *Geotrichum *Saccharomycetales Taste Dipodascus Ehyl tiglate Flavour Galactomyces Geotrichum Magnusiomyces Saprochaete Teleomorphs Unsaturated esters Yeast;
Notes:		"MedlineGrondin, Eric Shum Cheong Sing, Alain James, Steve Nueno-Palop, Carmen Francois, Jean Marie Petit, Thomas eng England 2017/08/03 Food Chem. 2017 Dec 15; 237:677-684. doi: 10.1016/j.foodchem.2017.06.009. Epub 2017 Jun 3"