The DOI matches its Crossref record; 297 of the 297 references it cites were found in a registry or an index.
Physiology, ecology and industrial applications of aroma formation in yeast
Open accessAbstract
Yeast cells are often employed in industrial fermentation processes for their ability to efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide. Additionally, fermenting yeast cells produce a wide range of other compounds, including various higher alcohols, carbonyl compounds, phenolic compounds, fatty acid derivatives and sulfur compounds. Interestingly, many of these secondary metabolites are volatile and have pungent aromas that are often vital for product quality. In this review, we summarize the different biochemical pathways underlying aroma production in yeast as well as the relevance of these compounds for industrial applications and the factors that influence their production during fermentation. Additionally, we discuss the different physiological and ecological roles of aroma-active metabolites, including recent findings that point at their role as signaling molecules and attractants for insect vectors.
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Cited by
Exploring the impacts of postharvest processing on the aroma formation of coffee beans—A review
de Melo Pereira, G. V., de Carvalho Neto, D. P., Magalhães Júnior, A. I., Vásquez, Z. S., Medeiros, A. B. P., Vandenberghe, L. P. S., & Soccol, C. R. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.08.061 · Cited by 345
De Vuyst, L., & Leroy, F. (2020) · FEMS Microbiology Reviews · doi:10.1093/femsre/fuaa014 · Cited by 269
Li, Z., Zheng, M., Zheng, J., & Gänzle, M. G. (2023) · Current Opinion in Food Science · doi:10.1016/j.cofs.2023.101007 · Cited by 128
Metadata
- Authors
- Dzialo, M. C., Park, R., Steensels, J., Lievens, B., & Verstrepen, K. J.
- Venue
- FEMS Microbiology Reviews
- Publisher
- Oxford University Press (OUP)
- Published
- 2017-08-01
- Volume
- 41
- Issue
- Supp_1
- Pages
- S95-S128
- ISSN
- 0168-6445 (ISSN-L)
- 1574-6976
- OpenAlex
- W2750357512
- Cited by
- 432
- References
- 297
- FWCI
- 25.17
- Type
- journal article
- Language
- en
- Open access
- hybrid
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- Dzialo, M. C., Park, R., Steensels, J., Lievens, B., & Verstrepen, K. J. (2017). Physiology, ecology and industrial applications of aroma formation in yeast. FEMS Microbiology Reviews. https://doi.org/10.1093/femsre/fux031
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
