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KMID : 0380619880200050718
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 5 p.718 ~ p.723
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Aroma Compounds Produced by the Yeast Hansenula saturnus var . saturnus lsolated from Soil
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신현경/Shin, Hyun Kyung
안병학/강훈승/Ahn, Byung Hak/Kang, Hun Seung
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Abstract
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A yeast strain producing fruity-floral aroma was isolated from soil and identified as Hansenula saturnus var. saturnus. Glucose was found to be the best carbon source and sodium nitrate or phenylalanine as nitrogen source in terms of the nature and the intensity of the aroma produced by the isolated yeast. Seventeen compounds, mainly esters and alcohols, were identified in the ether-pentane extract of the culture broth by gas chromatography and/or coupled gas chromatography-mass spectrometry. Ethyl alcohol, isobutyl alcohol, isoamyl alcohol, phenethyl alcohol and their acetate esters together with ethyl caprylate were the major compounds in the aroma concentrate. Three unusual compounds, dibutyl disulfide, 3-methyl pentanoic acid and methyl pentanoate were also tentatively identified in the culture broth of the isolated yeast.
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