Metabolism of volatile phenolic compounds from hydroxycinnamic acids byBrettanomyces yeast

@article{Heresztyn2004MetabolismOV,
  title={Metabolism of volatile phenolic compounds from hydroxycinnamic acids byBrettanomyces yeast},
  author={Tamila Heresztyn},
  journal={Archives of Microbiology},
  year={2004},
  volume={146},
  pages={96-98}
}
The formation of 4-ethyl and 4-vinyl derivatives of guaiacol, phenol and syringol from ferulic acid,p-coumaric acid and sinapic acid, respectively, byBrettanomyces sp. in a synthetic medium was studied by gas chromatography-mass spectrometry. Some of these metabolites possess strong spicy, smoke-like, medicinal, clove-like, woody or phenolic odours and their role as spoilage compounds in wine is discussed. Their formation appears to be characteristic of this yeast genus and its sporulating… CONTINUE READING
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