Yeast : the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/31896 |
Resumo: | Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters. Thus, a heavy body of literature focuses on these substances and on the parameters influencing their production by the brewing yeast. Additionally, the complex metabolic pathways involved in their synthesis require special attention. More than a century of data, mainly in genetic and proteomic fields, has built up enough information to describe in detail each step in the pathway for the synthesis of higher alcohols and their esters, but there is still place for more. Higher alcohols are formed either by anabolism or catabolism (Ehrlich pathway) of amino acids. Esters are formed by enzymatic condensation of organic acids and alcohols. The current paper reviews the up-to-date knowledge in the pathways involving the synthesis of higher alcohols and esters by brewing yeasts. Fermentation parameters affecting yeast response during biosynthesis of these aromatic substances are also fully reviewed. |
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Yeast : the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeastHigher alcoholsFusel alcoholsEstersBeer aromaBrewing yeastSaccharomycessppSaccharomyces sppScience & TechnologyAmong the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters. Thus, a heavy body of literature focuses on these substances and on the parameters influencing their production by the brewing yeast. Additionally, the complex metabolic pathways involved in their synthesis require special attention. More than a century of data, mainly in genetic and proteomic fields, has built up enough information to describe in detail each step in the pathway for the synthesis of higher alcohols and their esters, but there is still place for more. Higher alcohols are formed either by anabolism or catabolism (Ehrlich pathway) of amino acids. Esters are formed by enzymatic condensation of organic acids and alcohols. The current paper reviews the up-to-date knowledge in the pathways involving the synthesis of higher alcohols and esters by brewing yeasts. Fermentation parameters affecting yeast response during biosynthesis of these aromatic substances are also fully reviewed.Eduardo Pires gratefully acknowledges the Fundacao para a Ciencia e a Tecnologia (FCT, Portugal) for the PhD fellowship support (SFRH/BD/61777/2009). The financial contributions of the EU FP7 project Ecoefficient Biodegradable Composite Advanced Packaging (EcoBioCAP, grant agreement no. 265669) as well as of the Grant Agency of the Czech Republic (project GACR P503/12/1424) are also gratefully acknowledged. The authors thank the Ministry of Education, Youth and Sports of the Czech Republic (MSM 6046137305) for their financial support.SpringerUniversidade do MinhoPires, Eduardo J.Teixeira, J. A.Brányik, TomášVicente, A. A.20142014-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/31896engPires, Eduardo; Teixeira, J. A.; Brányik, T.; Vicente, A. A., Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast. Applied Microbiology and Biotechnology, 98(5), 1937-1949, 20140175-75981432-061410.1007/s00253-013-5470-024384752http://www.springer.com/chemistry/biotechnology/journal/253info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:31:21Zoai:repositorium.sdum.uminho.pt:1822/31896Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:26:37.471620Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Yeast : the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast |
title |
Yeast : the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast |
spellingShingle |
Yeast : the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast Pires, Eduardo J. Higher alcohols Fusel alcohols Esters Beer aroma Brewing yeast Saccharomycesspp Saccharomyces spp Science & Technology |
title_short |
Yeast : the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast |
title_full |
Yeast : the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast |
title_fullStr |
Yeast : the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast |
title_full_unstemmed |
Yeast : the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast |
title_sort |
Yeast : the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast |
author |
Pires, Eduardo J. |
author_facet |
Pires, Eduardo J. Teixeira, J. A. Brányik, Tomáš Vicente, A. A. |
author_role |
author |
author2 |
Teixeira, J. A. Brányik, Tomáš Vicente, A. A. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Pires, Eduardo J. Teixeira, J. A. Brányik, Tomáš Vicente, A. A. |
dc.subject.por.fl_str_mv |
Higher alcohols Fusel alcohols Esters Beer aroma Brewing yeast Saccharomycesspp Saccharomyces spp Science & Technology |
topic |
Higher alcohols Fusel alcohols Esters Beer aroma Brewing yeast Saccharomycesspp Saccharomyces spp Science & Technology |
description |
Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters. Thus, a heavy body of literature focuses on these substances and on the parameters influencing their production by the brewing yeast. Additionally, the complex metabolic pathways involved in their synthesis require special attention. More than a century of data, mainly in genetic and proteomic fields, has built up enough information to describe in detail each step in the pathway for the synthesis of higher alcohols and their esters, but there is still place for more. Higher alcohols are formed either by anabolism or catabolism (Ehrlich pathway) of amino acids. Esters are formed by enzymatic condensation of organic acids and alcohols. The current paper reviews the up-to-date knowledge in the pathways involving the synthesis of higher alcohols and esters by brewing yeasts. Fermentation parameters affecting yeast response during biosynthesis of these aromatic substances are also fully reviewed. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014 2014-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/31896 |
url |
http://hdl.handle.net/1822/31896 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Pires, Eduardo; Teixeira, J. A.; Brányik, T.; Vicente, A. A., Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast. Applied Microbiology and Biotechnology, 98(5), 1937-1949, 2014 0175-7598 1432-0614 10.1007/s00253-013-5470-0 24384752 http://www.springer.com/chemistry/biotechnology/journal/253 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Springer |
publisher.none.fl_str_mv |
Springer |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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