Formation of Volatile Sulfur-Containing Compounds by Saccharomyces cerevisiae in Soymilk Supplemented with L-methionine

The formation of volatile sulfur-containing flavor compounds from L-methionine catabolism by Saccharomyces cerevisiae EC-1118 was investigated in soymilk supplemented with this sulfur-containing amino acid with a focus on methionol (3-methylthio-1-propanol). Methionol produced from L-methionine meta...

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Bibliographic Details
Published in:Food biotechnology 2011-10, Vol.25 (4), p.292-304
Main Authors: Quek, Jasmine Mei Bei, Seow, Yi-Xin, Ong, Peter K.C, Liu, Shao-Quan
Format: Article
Language:English
Subjects:
Amino acids
Aroma compounds
cheeses
Fermentation
Fermented food
fermented foods
flavor
Flavor compounds
Flavors
Food
Gas chromatography
mass spectrometry
Mass spectroscopy
Metabolism
methional
methionol
Milk
Odor
odor compounds
odors
Perception
pH effects
Saccharomyces cerevisiae
solid phase extraction
Solid phase methods
Soybeans
soymilk
Sulfur
temperature
Temperature effects
Volatiles
Yeast
yeast extract
yeasts
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Summary:The formation of volatile sulfur-containing flavor compounds from L-methionine catabolism by Saccharomyces cerevisiae EC-1118 was investigated in soymilk supplemented with this sulfur-containing amino acid with a focus on methionol (3-methylthio-1-propanol). Methionol produced from L-methionine metabolism of yeast in soymilk was extracted by solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The effects of time (0 - 72 h), L-methionine concentration (0.05-0.20%), yeast extract concentration (0.00-0.30%), initial medium pH (4.5-6.9), and temperature (25-34°C) on the production of methionol were investigated. One-liter scale-up fermentation of soymilk by Saccharomyces cerevisiae EC-1118 was conducted for 48 h under static conditions with 0.15% of L-methionine, 0.10% of yeast extract, initial medium pH of 5.5, and temperature of 25°C, yielding 190 ppm of methionol. GC-olfactometry dilution analysis was conducted on extracts of the fermented soymilk, and no single compound was found to account for the overall odor perception. Methional (3-methylthio-1-propanal) and methionol were determined to be most potent odor-active compounds in the fermented soymilk. The fermented soy milk may serve as a complex sulfur flavor concentrate for applications in foods such as fermented soy products, enzyme-modified, and imitation cheeses.
ISSN:0890-5436
1532-4249
1532-4249
DOI:10.1080/08905436.2011.617254