FAQ

alcohol O-acetyltransferase activity

Known as: AATASE activity, acetyl-CoA:alcohol O-acetyltransferase activity, alcohol acetyltransferase activity 
Catalysis of the reaction: acetyl-CoA + an alcohol = CoA + an acetyl ester. [EC:2.3.1.84]
National Institutes of Health

Topic mentions per year

Topic mentions per year

2000-2017
012320002017

Papers overview

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2017
2017
Ethyl acetate production by the elusive alcohol acetyltransferase from yeast.
Ethyl acetate is an industrially relevant ester that is currently produced exclusively through unsustainable processes. Many… (More)
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2005
2005
Improved production of isoamyl acetate by a sake yeast mutant resistant to an isoprenoid analog and its dependence on alcohol acetyltransferase activity, but not on isoamyl alcohol production.
1-Farnesylpyridinium (FPy), an analog of isoprenoid farnesol, strongly inhibited the growth of sake yeast at 120 microM in YPD… (More)
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Highly Cited
2003
Highly Cited
2003
Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters.
Volatile aroma-active esters are responsible for the fruity character of fermented alcoholic beverages such as beer and wine… (More)
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2003
2003
Increased alcohol acetyltransferase activity by inositol limitation in Saccharomyces cerevisiae in sake mash.
Sake mash was prepared using rice with polishing ratios of 70%, 80%, 90% and 98%. At a polishing ratio of 70%, the highest… (More)
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2003
2003
Heterologous expression of the Saccharomyces cerevisiae alcohol acetyltransferase genes in Clostridium acetobutylicum and Escherichia coli for the production of isoamyl acetate
Esters are formed by the condensation of acids with alcohols. The esters isoamyl acetate and butyl butyrate are used for food and… (More)
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2001
2001
Acetyl-coa: alcohol acetyltransferase activity and aroma formation in ripening melon fruits.
Melon varieties (Cucumis melo L.) differ in a range of physical and chemical attributes. Sweetness and aroma are two of the most… (More)
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Highly Cited
2000
Highly Cited
2000
Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including… (More)
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