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J Agric Food Chem

Title:		Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques
Author(s):		Wang Z; Xiao Q; Zhuang J; Feng T; Ho CT; Song S;
Address:		"School of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai 201418 , China. Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States"
Journal Title:		J Agric Food Chem
Year:		2020
Volume:		20191226
Issue:		1
Page Number:		267 - 278
DOI:		10.1021/acs.jafc.9b06751
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Gas chromatography-olfactometry coupled with sensory analysis and partial least-squares regression (PLSR) analysis led to the identification of the odorants responsible for the different flavors of four yeast extracts. Sensory analysis showed that LA00L had an intense sulfurous attribute, and LA00 was characterized by fatty and green notes, FA31 exhibited the floral odor, while KA02 had strong phenolic, animal, fermented, roasted, and caramellic notes. A total of 37 key aroma compounds with odor activity values greater than 1 were determined. 2,4-Di-tert-butylphenol and methional were the most potent aroma compounds. In addition, the key aroma compounds in LA00L were nonanal, dimethyl disulfide, and gamma-decalactone. Octanal, dimethyl disulfide, and benzeneacetaldehyde were the key aroma compounds in LA00. In FA31, styrene, benzeneacetaldehyde, and acetophenone were the key aroma compounds, while indole, 2-methoxyphenol, benzeneacetaldehyde, and p-cresol contributed significantly to the aroma of KA02. PLSR showed that p-cresol and indole were significantly responsible for the phenolic and animal notes inducing the off-flavor (yeasty odor) of yeasty extracts. More significantly, indole was first reported to have an important effect on yeasty odor"
Keywords:		Adult Female Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry Humans Male Middle Aged Odorants/*analysis Saccharomyces cerevisiae/*chemistry Smell Volatile Organic Compounds/*chemistry Young Adult aroma-active compounds gas chromatography-;
Notes:		"MedlineWang, Zhuolin Xiao, Qing Zhuang, Jinda Feng, Tao Ho, Chi-Tang Song, Shiqing eng 2019/12/14 J Agric Food Chem. 2020 Jan 8; 68(1):267-278. doi: 10.1021/acs.jafc.9b06751. Epub 2019 Dec 26"