The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation

Ribeiro-Filho, Normando; Linforth, Robert; Bora, Nagamani; Powell, Chris D.; Fisk, Ian D.

Abstract

Inorganic-phosphate, potassium, and magnesium are key-minerals required for yeast growth, metabolism, and survival, the present work investigated its impact in yeast-flavour formation using a multi-factor experimental design, which was used to generate a range of phosphorous-potassium-magnesium resulting in a 28-point D-optimal design. Samples were evaluated using HPLC (ethanol), GC–MS (aroma), and CountStar (total yeast cell). Results revealed that yeast requires a minimal amount of inorganic-phosphate, potassium, and magnesium (250, 500, and 70 mg/L, respectively) to support yeast-growth and ethanol/flavour formation. Inorganic-phosphate was important for fatty acid esters formation/short chain fatty acid (SCFA) reduction. Potassium was important in the formation of acetate esters/higher alcohols. Magnesium was the most important inorganic element for ester formation/SCFA reduction; furthermore, ethanol production is magnesium-dependent. In conclusion, inorganic phosphate, potassium and magnesium play an important role in yeast-growth, esters and higher alcohols formation; and SCFA reduction. Ethanol formation is Mg-dependent.

Citation

Ribeiro-Filho, N., Linforth, R., Bora, N., Powell, C. D., & Fisk, I. D. (2022). The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation. Food Research International, 162, Article 112044. https://doi.org/10.1016/j.foodres.2022.112044

• Journal Article Type: Article
• Acceptance Date: Oct 10, 2022
• Online Publication Date: Oct 19, 2022
• Publication Date: 2022-12
• Deposit Date: Aug 24, 2023
• Journal: Food Research International
• Print ISSN: 0963-9969
• Electronic ISSN: 1873-7145
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 162
• Article Number: 112044
• DOI: https://doi.org/10.1016/j.foodres.2022.112044
• Keywords: Food Science
• Public URL: https://nottingham-repository.worktribe.com/output/13181177
• Publisher URL: https://www.sciencedirect.com/science/article/abs/pii/S0963996922011024?via%3Dihub
• Additional Information: This article is maintained by: Elsevier; Article Title: The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation; Journal Title: Food Research International; CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodres.2022.112044; Content Type: article; Copyright: © 2022 Elsevier Ltd. All rights reserved.