Identification of Yeasts Producing Flavor from Tobacco Powder and the Organoleptic Properties of Their Products

담배 이분(泥粉)으로부터 향을 생성하는 효모의 분리, 동정 및 그 향의 관능적 특성에 관한 연구

From various sources of natural habitat yeasts, which coo 14 transform the constituents of tobacco Powder into flavors, were isolated and three isolates. YOII, M4-1, and M 19-1, were selected These were identified, by their biological characteristics, as Hansenuia ciferri, Pichia acaciae and Candida tropicalis, respectively. Their ferments were extracted with petroleum ether and fractionated into basic, neutral and acidic fractions. The major organoleptic properties of the fermented flavors were detected in the neutral fractions by the sensory test and the yields and threshold values of those fractions were determined and the organoleptic characteristics were described as well.