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Identification of volatile flavour compounds obtained in culture of Kluyveromyces marxianus

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Abstract

When Kluyveromyces marxianus was cultivated on a defined medium, flavour volatile compounds accumulated in the broth. Besides superior alcohols and aldehydes, acids and fruit esters could be analyzed by gas chromatography and coupled gas chromatography-mass spectrometry. The predominant components are isoamyl alcohol, 2-phenylethyl alcohol and isobutyric acid with 180 mg/L, 400 mg/L and 290 mg/L broth, respectively.

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Authors and Affiliations

  1. Département de Génie Biochimique et Alimentaire UA CNRS N∘544, Institut National des Sciences Appliquées, Complexe Scientifique de Rangueil F-31077, Toulouse cedex, France

    C. E. Fabre, V. J. Duviau, P. J. Blanc & G. Goma

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  1. C. E. Fabre
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  2. V. J. Duviau
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  3. P. J. Blanc
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  4. G. Goma
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Fabre, C.E., Duviau, V.J., Blanc, P.J. et al. Identification of volatile flavour compounds obtained in culture of Kluyveromyces marxianus . Biotechnol Lett 17, 1207–1212 (1995). https://doi.org/10.1007/BF00128387

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  • DOI: https://doi.org/10.1007/BF00128387

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