Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/40821
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Type: Journal article
Title: The Role of Lysine Amino Nitrogen in the Biosynthesis of Mousy Off-Flavor Compounds by Dekkera anomala
Author: Grbin, P.
Herderich, M.
Markides, A.
Lee, T.
Henschke, P.
Citation: Journal of Agricultural and Food Chemistry, 2007; 55(26):10872-10879
Publisher: Amer Chemical Soc
Issue Date: 2007
ISSN: 0021-8561
1520-5118
Abstract: Mousy off-flavor is an insidious and economically disastrous microbiologically derived spoilage characteristic of wine and other fermented beverages. Tainted wines are rendered unpalatable and there is currently no satisfactory procedure for removal of the off-flavor. Here we report the confirmation of that both D- and L-lysine can act as a precursor for the formation of mousy off-flavor N-heterocycles. Further, through the use of stable isotope feeding experiments, we could establish that a pentylamine group from lysine is incorporated into the piperideine moiety of two off-flavor N-heterocycles. A biochemical pathway for the formation of mousy off-flavor compounds is proposed.
Keywords: Lysine; mousy off-flavor; wine; Dekkera anomala; stable isotopes
RMID: 0020074038
DOI: 10.1021/jf071243e
Appears in Collections:Wine Science publications

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