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3‐ETHOXY‐1‐PROPANOL: A STRAIN‐ AND SPECIES‐DEPENDENT YEAST METABOLITE
Author(s) -
Irwin A. J.
Publication year - 1992
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1992.tb01127.x
Subject(s) - alkoxy group , homoserine , metabolite , yeast , strain (injury) , propanol , chemistry , methionine , stereochemistry , food science , biochemistry , medicinal chemistry , methanol , organic chemistry , biology , amino acid , alkyl , gene , quorum sensing , anatomy , virulence
A survey of a large number of commercial ales and lagers has revealed that most ales contain more than 200 μgL −1 of 3‐Ethoxy‐1‐propanol. Most lagers contain less than 100 μgL −1 and the concentration of this compound produced by Saccharomyces sp . appears to be both strain‐ and species‐dependent. Feeding studies suggest that 3‐ethoxy‐1‐propanol is derived from homoserine via O‐acetylhomoserine, the latter being a crucial intermediate on the biosynthetic pathway leading to methionine .