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Identification of Phenylethyl Alcohol and Other Volatile Flavor Compounds from Yeasts, Pichia farinosa SKM-l, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59  

Mo, Eun-Kyoung (Department of Food Science and Technology, Chungnam National University)
Kang, Hyo-Jin (Department of Food Science and Technology, Chungnam National University)
Lee, Chang-Tian (Department of Food Science and Technology, Chungnam National University)
Xu, Bao-Jun (Department of Food Science and Technology, Chungnam National University)
Kim, Jae-Hoon (Department of Food Science and Technology, Chungnam National University)
Wang, Qi-Jun (Department of Food Science and Technology, Chungnam National University)
Kim, Jae-Cheon (Cosmetics R & D Center, LG Household & Health Care Ltd.)
Sung, Chang-Keun (Department of Food Science and Technology, Chungnam National University)
Publication Information
Journal of Microbiology and Biotechnology / v.13, no.5, 2003 , pp. 800-808 More about this Journal
Abstract
Three strains of yeasts, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59, produced volatile flavor compounds during fermentation. To investigate these volatile flavor compounds, the liquid culture broth of the three yeast strains were extracted with methylene chloride, and then GC and GC-MS analyses were conducted. Flavor analyses revealed that 5, 12, and 15 kinds of volatile compounds were isolated, and 4, 8, and 11 volatile flavor compounds were identified, respectively. Phenylethyl alcohol was identified with the common volatile flavor compound of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59. 1H-indole-3-ethanol, a precursor of plant growth hormone, was identified from Pichia anomala SKM-T.
Keywords
Pichiafarinosa SKM-1; Pichia anomala SKMT; Galactomyces geotrichum SJM-59; phenylethyl alcohol; 1H-indole-3-ethanol; flavor volatile compounds;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 5  (Related Records In Web of Science)
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