Labelling studies on pathways of amino acid related odorant generation by Saccharomyces cerevisiae in wheat bread dough

Michael Czerny; Peter Schieberle

doi:10.1016/S0167-4501(06)80021-X

Labelling studies on pathways of amino acid related odorant generation by Saccharomyces cerevisiae in wheat bread dough

Michael Czerny^*, Peter Schieberle

^*Corresponding author for this work

Technical University of Munich

Research output: Contribution to journal › Article › peer-review

5 Scopus citations

Abstract

Bio-conversion of free amino acids into important odour-active alcohols (Ehrlich-pathway) was investigated in Saccharomyces cerevisiae dough fermentations using ¹³C₆-L-leucine. Identification and quantification of the labelled 3-methylbutanol by Stable Isotope Dilution Assay demonstrated the efficacy of the Ehrlich-pathway because free L-leucine was converted to a large extent into the alcohol.

Original language	English
Pages (from-to)	89-92
Number of pages	4
Journal	Developments in Food Science
Volume	43
Issue number	C
DOIs	https://doi.org/10.1016/S0167-4501(06)80021-X
State	Published - 2006

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10.1016/S0167-4501(06)80021-X

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title = "Labelling studies on pathways of amino acid related odorant generation by Saccharomyces cerevisiae in wheat bread dough",

abstract = "Bio-conversion of free amino acids into important odour-active alcohols (Ehrlich-pathway) was investigated in Saccharomyces cerevisiae dough fermentations using 13C6-L-leucine. Identification and quantification of the labelled 3-methylbutanol by Stable Isotope Dilution Assay demonstrated the efficacy of the Ehrlich-pathway because free L-leucine was converted to a large extent into the alcohol.",

author = "Michael Czerny and Peter Schieberle",

year = "2006",

doi = "10.1016/S0167-4501(06)80021-X",

language = "English",

volume = "43",

pages = "89--92",

journal = "Developments in Food Science",

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T1 - Labelling studies on pathways of amino acid related odorant generation by Saccharomyces cerevisiae in wheat bread dough

AU - Czerny, Michael

AU - Schieberle, Peter

PY - 2006

Y1 - 2006

N2 - Bio-conversion of free amino acids into important odour-active alcohols (Ehrlich-pathway) was investigated in Saccharomyces cerevisiae dough fermentations using 13C6-L-leucine. Identification and quantification of the labelled 3-methylbutanol by Stable Isotope Dilution Assay demonstrated the efficacy of the Ehrlich-pathway because free L-leucine was converted to a large extent into the alcohol.

AB - Bio-conversion of free amino acids into important odour-active alcohols (Ehrlich-pathway) was investigated in Saccharomyces cerevisiae dough fermentations using 13C6-L-leucine. Identification and quantification of the labelled 3-methylbutanol by Stable Isotope Dilution Assay demonstrated the efficacy of the Ehrlich-pathway because free L-leucine was converted to a large extent into the alcohol.

UR - https://www.scopus.com/pages/publications/77957076149

U2 - 10.1016/S0167-4501(06)80021-X

DO - 10.1016/S0167-4501(06)80021-X

M3 - Article

AN - SCOPUS:77957076149

SN - 0167-4501

VL - 43

SP - 89

EP - 92

JO - Developments in Food Science

JF - Developments in Food Science

IS - C

ER -

Labelling studies on pathways of amino acid related odorant generation by Saccharomyces cerevisiae in wheat bread dough

Abstract

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