An indirect assay for volatile compound production in yeast strains

Sci Rep. 2014 Jan 15;4:3707. doi: 10.1038/srep03707.

Abstract

Traditional flavor analysis relies on gas chromatography coupled to mass spectrometry (GC-MS) methods. Here we describe an indirect method coupling volatile compound formation to an ARO9-promoter-LacZ reporter gene. The resulting β-galactosidase activity correlated well with headspace solid phase micro extraction (HS/SPME) GC-MS data, particularly with respect to the formation of rose flavor. This tool enables large-scale screening of yeast strains and their progeny to identify the most flavor active strains.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Biological Assay / methods*
  • Gas Chromatography-Mass Spectrometry
  • Saccharomyces cerevisiae / chemistry*
  • Saccharomyces cerevisiae / metabolism*
  • Solid Phase Extraction
  • Taste / physiology
  • Volatile Organic Compounds / chemistry*
  • beta-Galactosidase / chemistry

Substances

  • Volatile Organic Compounds
  • beta-Galactosidase