Identification of volatile flavour compounds obtained in culture of Kluyveromyces marxianus

Abstract

When Kluyveromyces marxianus was cultivated on a defined medium, flavour volatile compounds accumulated in the broth. Besides superior alcohols and aldehydes, acids and fruit esters could be analyzed by gas chromatography and coupled gas chromatography-mass spectrometry. The predominant components are isoamyl alcohol, 2-phenylethyl alcohol and isobutyric acid with 180 mg/L, 400 mg/L and 290 mg/L broth, respectively.

DOI: 10.1007/BF00128387

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@article{Fabre2004IdentificationOV, title={Identification of volatile flavour compounds obtained in culture of Kluyveromyces marxianus}, author={Christian Fabre and V. J. Duviau and Philippe J. Blanc and Gerard Goma}, journal={Biotechnology Letters}, year={2004}, volume={17}, pages={1207-1212} }