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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

Papers overview

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2019
2019
Expansion of PmBEAT genes in the Prunus mume genome induces characteristic floral scent production
Prunus mume is the only plant in the genus Prunus of the Rosaceae family with a characteristic floral scent, and the main… Expand
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2018
2018
Concealed ester formation and amino acid metabolism to volatile compounds in table grape (Vitis vinifera L.) berries.
Volatile esters contribute to the aroma and flavor of many fruits but are normally absent in grape berries (Vitis vinifera L… Expand
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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… Expand
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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… Expand
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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
ABSTRACT Volatile aroma-active esters are responsible for the fruity character of fermented alcoholic beverages such as beer and… Expand
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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… Expand
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2003
2003
Increased alcohol acetyltransferase activity by inositol limitation in in sake mash
 
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Highly Cited
2001
Highly Cited
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… Expand
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Highly Cited
2000
Highly Cited
2000
Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates
ABSTRACT The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds… Expand
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2000
2000
The effect of incresed yeast alcohol acetyltransferase activity on the sensorial quality of wine and brandy.
 
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