Springer Nature is making SARS-CoV-2 and COVID-19 research free. View research | View latest news | Sign up for updates

Production of fruity aroma by newly isolated yeast

  • 109 Accesses

  • 9 Citations

Summary

One strain of yeast (Geotrichum sp) which was isolated from papaya fruit produced 22 volatile compounds and 8 of these were chemically identified. Ethyl isovalerate and ethyl hexanoate showed as fruity flavor, whereas ethyl propionate and ethyl butyrate showed weak fruitiness. Production of two fruity compounds was further studied by using various culture media.

This is a preview of subscription content, log in to check access.

References

  1. Schindler, J. and Schmid, R.D. (1982) Process Biochemistry, 17:2–8.

  2. Yang, T.S. and Min, D.B. (1993) Food Flavors, Ingredients and Composition, Ed. by G. Charalambous, Elsivier, Holland, p 157.

Download references

Author information

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Pastore, G.M., Sato, H.H., Yang, T. et al. Production of fruity aroma by newly isolated yeast. Biotechnol Lett 16, 389–392 (1994). https://doi.org/10.1007/BF00245057

Download citation

Keywords

  • Ethyl
  • Organic Chemistry
  • Propionate
  • Butyrate
  • Volatile Compound