A metabolomic investigation of genes important in the production of flavour compounds by Saccharomyces cerevisiae

Abstract

Many of the important flavour compounds in beer, wine, sake and other alcoholic beverages are produced by the metabolism of the yeast Saccharomyces cerevisiae or other organisms used in the fermentation process. However, the specific genes involved in the production of these important metabolites remains largely unclear, and in the few cases where a specific gene has been identified as important, its physiological role in the cell remains unclear. The major aims of this work were to identify genes involved in production the synthesis of flavour-active esters and to elucidate the cellular role of those genes already identified as important in flavour production by S. cerevisiae. In order to achieve these aims, a metabolomics methodology was used.

Date of Award	2010
Original language	English