Abstract
Extracts of a coloured malt contained 4-hydroxy-5-monomethyl-3(2H)-furanone (HMMF), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) but not 4-hydroxy-5(or 2)-ethyl-2(or 5)-methyl-3(2H)-furanone (HEMF). Extracts of a pale malt did not contain any of the furanones. HMMF and HDMF were produced by Saccharomyces cerevisiae during fermen-tation of both types of malt extract. About 0.09 mg HEMF l −1 was synthesised during fermentation of the coloured malt extract but none was produced with the pale malt extract. Final concentrations of HDMF (2.0 mgl −1) and HEMF (0.09 mgl −1) were in excess of their aroma threshold values in water (0.16 and 0.02 mgl −1 respectively) after fermen-tation of the coloured malt extract.
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Hayashida, Y., Slaughter, J.C. Biosynthesis of flavour-active furanones by Saccharomyces cerevisiae during fermentation depends on the malt type used in medium preparation. Biotechnology Letters 19, 429–431 (1997). https://doi.org/10.1023/A:1018335925239
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DOI: https://doi.org/10.1023/A:1018335925239