On the Aroma Produced by Yeasts (Part III) Ester Formations in the Alcoholic Fermentation of Amino Acids by Yeast

Abstract

In the previous reports, it was stated that acetates of higer alcohols, for example, amyl acetate and isobutyl acetate, were the main elements of the aroma of various alcoholic beverages.
We have now examined whether these esters were produced together with higher alcohols from valine, leucine or alanine, added to sugar solution, when fermented by sake yeast.
Results were shown in Table 2.
We have obtained only slight ester formation. Therefore, some other causes should be considered than the action of yeasts. They might include the action of esterases in koji or malt extract.