Yeast alcohol acetyltransferases form an amazinglybroad range of flavour-active esters

摘要

Flavour-active esters make an important contribution to the fruity aroma of fermentedrnbeverages. These volatiles are produced by fermenting yeast cells. The enzymes involved inrnSaccharomyces cerevisiae ester synthesis are alcohol-acetyltransferases. To compare the rolesrnof these proteins in volatile ester production, the most important estersynthase Atf1p and itsrnhomologues were deleted or overexpressed and the concentration of a broad range of differentrnesters was measured. The results showed that Atf1p has a low specificity towards differentrnalcohols and thiols. This observation possibly indicates that volatile esters may just be sideproductsrnof the physiologically relevant reaction.