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.
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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
- Organic Chemistry
- Volatile Compound