IDENTIFICATION OF FLAVOR VOLATILE COMPOUNDS PRODUCED BY KLUYVEROMYCES-LACTIS

More than 30 compounds were identified in Kluyveromyces lactis culture , including 5 aromatic hydrocarbons, 9 alcohols, 6 carboxylic acids, 8 esters, 2 ketones and 1 fuanone. Most of them have not been previousl y reported in the culture of K. lactis. The predominant components are isoamyl alcohol, 2-phenylethanol, and acetoin (73, 72 and 22 mg/L bro th, respectively). P-Phenylethyl acetate, isobutanol, isobutyric and i sovaleric acids were also detected in significant amounts.