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.
Ravasio, D.; Walther, A.; Trost, K.; Vrhovsek, U.; Wendland, J. (2014). An indirect assay for volatile compound production in yeast strains. SCIENTIFIC REPORTS, 4 (3707): 1-4. doi: 10.1038/srep03707 handle: http://hdl.handle.net/10449/23438
An indirect assay for volatile compound production in yeast strains
Trost, K.;Vrhovsek, U.;
2014-01-01
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.
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