Asset Details
Do you wish to reserve the book?
The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
Do you wish to request the book?
The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
2019
Overview
Abstract
Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during fermentation. We introduce aroma perception, describe the most aroma-active, fruity and floral compounds in fruits and their presence and origin in beer. They are classified into categories based on their functional groups and biosynthesis pathways: (1) higher alcohols and esters, (2) polyfunctional thiols, (3) lactones and furanones, and (4) terpenoids. Yeast and hops are the main sources of fruity and flowery aroma compounds in beer. For yeast, the focus is on higher alcohols and esters, and particularly the complex regulation of the alcohol acetyl transferase ATF1 gene. We discuss the release of polyfunctional thiols and monoterpenoids from cysteine- and glutathione-S-conjugated compounds and glucosides, respectively, the primary biological functions of the yeast enzymes involved, their mode of action and mechanisms of regulation that control aroma compound production. Furthermore, we discuss biochemistry and genetics of terpenoid production and formation of non-volatile precursors in Humulus lupulus (hops). Insight in these pathways provides a toolbox for creating innovative products with a diversity of pleasant aromas.
Publisher
Oxford University Press
Subject
Activating transcription factor 1
/ Alcoholic Beverages - analysis
/ Beer
/ Biology
/ Cysteine
/ Cystine
/ Enzymes
/ Esters
/ Genes
/ Genetics
/ Hops
/ Lactones
/ Malt
/ Odorants
/ Review
/ Saccharomyces cerevisiae - enzymology
/ Saccharomyces cerevisiae - genetics
/ Saccharomyces cerevisiae - metabolism
/ Terpenes
/ Thiols
/ Volatile Organic Compounds - analysis
/ Yeast
Seems like something went wrong :( Kindly try again later!