| Title: | The molecular biology of fruity and floral aromas in beer and other alcoholic beverages |
| Author(s): | Holt S; Miks MH; de Carvalho BT; Foulquie-Moreno MR; Thevelein JM; |
| Address: | "Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium. Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium. Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, 1799 Copenhagen V, Denmark. Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10-726 Olsztyn, Poland" |
| ISSN/ISBN: | 1574-6976 (Electronic) 0168-6445 (Print) 0168-6445 (Linking) |
| Abstract: | "Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during fermentation. We introduce aroma perception, describe the most aroma-active, fruity and floral compounds in fruits and their presence and origin in beer. They are classified into categories based on their functional groups and biosynthesis pathways: (1) higher alcohols and esters, (2) polyfunctional thiols, (3) lactones and furanones, and (4) terpenoids. Yeast and hops are the main sources of fruity and flowery aroma compounds in beer. For yeast, the focus is on higher alcohols and esters, and particularly the complex regulation of the alcohol acetyl transferase ATF1 gene. We discuss the release of polyfunctional thiols and monoterpenoids from cysteine- and glutathione-S-conjugated compounds and glucosides, respectively, the primary biological functions of the yeast enzymes involved, their mode of action and mechanisms of regulation that control aroma compound production. Furthermore, we discuss biochemistry and genetics of terpenoid production and formation of non-volatile precursors in Humulus lupulus (hops). Insight in these pathways provides a toolbox for creating innovative products with a diversity of pleasant aromas" |
| Keywords: | Alcoholic Beverages/*analysis Beer/*analysis *Food Microbiology Humulus/genetics/metabolism Odorants/*analysis Proteins/genetics/metabolism Saccharomyces cerevisiae/enzymology/genetics/metabolism Volatile Organic Compounds/*analysis aroma beer hops malt m; |
| Notes: | "MedlineHolt, Sylvester Miks, Marta H de Carvalho, Bruna Trindade Foulquie-Moreno, Maria R Thevelein, Johan M eng Research Support, Non-U.S. Gov't Review England 2018/11/18 FEMS Microbiol Rev. 2019 May 1; 43(3):193-222. doi: 10.1093/femsre/fuy041" |
