The Role of Lysine Amino Nitrogen in the Biosynthesis of Mousy Off-Flavor Compounds by Dekkera anomala

Simple item page
dc.contributor.authorGrbin, P.
dc.contributor.authorHerderich, M.
dc.contributor.authorMarkides, A.
dc.contributor.authorLee, T.
dc.contributor.authorHenschke, P.
dc.date.issued2007
dc.description.abstractMousy 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.
dc.identifier.citationJournal of Agricultural and Food Chemistry, 2007; 55(26):10872-10879
dc.identifier.doi10.1021/jf071243e
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.orcidGrbin, P. [0000-0002-7997-6131]
dc.identifier.orcidHerderich, M. [0000-0002-4136-8886]
dc.identifier.urihttp://hdl.handle.net/2440/40821
dc.language.isoen
dc.publisherAmer Chemical Soc
dc.source.urihttps://doi.org/10.1021/jf071243e
dc.subjectLysine
dc.subjectmousy off-flavor
dc.subjectwine
dc.subjectDekkera anomala
dc.subjectstable isotopes
dc.titleThe Role of Lysine Amino Nitrogen in the Biosynthesis of Mousy Off-Flavor Compounds by Dekkera anomala
dc.typeJournal article
pubs.publication-statusPublished

Files

Collections

Wine Science publications