Yang, Yingdi published the artcileCorrelation analysis of key enzyme activities and aroma compounds during fermentation of simulated juice system with Saccharomyces cerevisiae, Formula: C10H20O2, the main research area is Saccharomyces simulated juice system aroma compound fermentation.
Key enzymes play a variety of vital roles in the metabolic pathways of aroma compounds during fermentation with yeasts. In this study, the activities of key enzymes and the contents of selected aroma compounds were determined during fermentation of a simulated juice system with Saccharomyces cerevisiae, and then correlation analyses on key enzyme activities and aroma compounds were performed. The results showed that pyruvic acid accumulated in large quantities with the rapid decrease in glucose during the early stage of fermentation and then decreased significantly. The key aroma compounds increased gradually during fermentation and then decreased slightly and fluctuated within a certain range at the later stage of fermentation Moreover, the activities of hexokinase (HK), 6-phosphofructokinase (PFK-1) and pyruvate kinase (PK) in glycolysis significantly increased with the consumption of glucose during fermentation, and there were significant pos. correlations between the key enzymes of glycolysis, while the glycolytic enzymes demonstrated no obvious correlations with pyruvate decarboxylase (PDC) and alc. dehydrogenase (ADH). PK and PDC were pos. correlated with the synthesis of pyruvic acid. PK also had significant pos. correlations with the formation of esters and alcs., but not fatty acids. ADH was significantly neg. correlated with the formation of Et caprylate and nerolidol.
LWT–Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Formula: C10H20O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics