Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds was written by Larroque, M. N.;Carrau, F.;Farina, L.;Boido, E.;Dellacassa, E.;Medina, K.. And the article was included in International Journal of Food Microbiology in 2021.Reference of 706-14-9 This article mentions the following:
Recently, the increase in microbreweries and the consequent production of craft beers have reached exponential growth. The interest in non-conventional yeasts for innovation and a unique selling feature in beer fermentation is increasing. This work studied the autochthonous Saccharomyces and non-Saccharomyces yeasts, isolated from various food sources, with the ability to modify and improve the fermentative and aromatic profiles during alc. fermentation The ability to ferment maltose and produce desirable aroma compounds were considered as the key characters for the screening selection. A synthetic beer wort was developed for this purpose, to simulate beer wort composition A total of forty-seven yeast strains belonging to different genera were analyzed according to their fermentation profile, volatile compounds production and sensory anal. Three native strains of Saccharomyces cerevisiae, Zygoascus meyerae and Pichia anomala were selected to evaluate their aromatic profile in single and mixed fermentations The strains produced 4-vinylguaiacol, β-phenylethyl alc., and isoamyl alc. at levels significantly above the sensory threshold, making them interesting for wheat and blond craft beer styles. The native Hanseniaspora vineae was also included in a co-fermentation treatment, resulting in a promising yeast to produce fruity beers. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Reference of 706-14-9).
5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Reference of 706-14-9
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics