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Evidence of Strecker aldehyde excretion by yeast in cold contact fermentations.

Journal of agricultural and food chemistry (2000-07-11)
P Perpète, S Collin
ABSTRACT

A medium containing labeled leucine-d(10) has been used to show that Saccharomyces cerevisiae was able to produce deuterated 3-methylbutanal in a cold contact fermentation. Whereas residual unreduced Strecker aldehydes bound to polyphenols were considered until now as the main defect of alcohol-free beers, yeast emerges from this work as an additional source of worty flavor. When the same experiment was conducted without leucine, 3-methylbutanal excretion also occurred, indicating that valine could be used by yeast as precursor.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Isovaleraldehyde, 97%
Sigma-Aldrich
Isovaleraldehyde, ≥97%, FG
Sigma-Aldrich
Isovaleraldehyde, natural, ≥95%, FG