Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques

Zhuolin Wang, Qing Xiao, Jinda Zhuang, Tao Feng, Chi Tang Ho, Shiqing Song

Research output: Contribution to journalArticlepeer-review

14 Scopus citations


Gas chromatography-olfactometry coupled with sensory analysis and partial least-squares regression (PLSR) analysis led to the identification of the odorants responsible for the different flavors of four yeast extracts. Sensory analysis showed that LA00L had an intense sulfurous attribute, and LA00 was characterized by fatty and green notes, FA31 exhibited the floral odor, while KA02 had strong phenolic, animal, fermented, roasted, and caramellic notes. A total of 37 key aroma compounds with odor activity values greater than 1 were determined. 2,4-Di-tert-butylphenol and methional were the most potent aroma compounds. In addition, the key aroma compounds in LA00L were nonanal, dimethyl disulfide, and γ-decalactone. Octanal, dimethyl disulfide, and benzeneacetaldehyde were the key aroma compounds in LA00. In FA31, styrene, benzeneacetaldehyde, and acetophenone were the key aroma compounds, while indole, 2-methoxyphenol, benzeneacetaldehyde, and p-cresol contributed significantly to the aroma of KA02. PLSR showed that p-cresol and indole were significantly responsible for the phenolic and animal notes inducing the off-flavor (yeasty odor) of yeasty extracts. More significantly, indole was first reported to have an important effect on yeasty odor.

Original languageEnglish (US)
Pages (from-to)267-278
Number of pages12
JournalJournal of agricultural and food chemistry
Issue number1
StatePublished - Jan 8 2020

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences(all)
  • Chemistry(all)


  • aroma-active compounds
  • gas chromatography-olfactometry
  • odor activity value
  • partial least-squares regression
  • solvent-assisted flavor evaporation
  • yeast extracts


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