Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins
Abstract Background During must fermentation thousands of volatile aroma compounds are formed, with higher alcohols, acetate esters and ethyl esters being the main aromatic compounds contributing to floral and fruity aromas. The action of yeast, in particular Saccharomyces cerevisiae, on the must co...
Main Authors: | Inês Mendes, Isabelle Sanchez, Ricardo Franco-Duarte, Carole Camarasa, Dorit Schuller, Sylvie Dequin, Maria João Sousa |
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Format: | Article |
Language: | English |
Published: |
BMC
2017-06-01
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Series: | BMC Genomics |
Subjects: | |
Online Access: | http://link.springer.com/article/10.1186/s12864-017-3816-1 |
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