1 / 26

Aromatic diversity of Brettanomyces

Aromatic diversity of Brettanomyces. C.M. Lucy Joseph Department of Viticulture and Enology U.C. Davis. Brettanomyces Aromas. Horse sweat - Leather Earthy Medicinal Band Aid Smoky Tobacco Barnyard Putrid Lilac. Brettanomyces Substrates.

mahina
Download Presentation

Aromatic diversity of Brettanomyces

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Aromatic diversity of Brettanomyces C.M. Lucy Joseph Department of Viticulture and Enology U.C. Davis

  2. Brettanomyces Aromas • Horse sweat - Leather • Earthy • Medicinal • Band Aid • Smoky • Tobacco • Barnyard • Putrid • Lilac

  3. Brettanomyces Substrates Grown in a defined medium with the following substrates: • Cinnamic acids: • Coumaric Acid • Ferulic Acid • Caffeic Acid • Amino Acids • Lysine • Phenylalanine • Tryptophan • Tyrosine

  4. Bench Test Indicated Differences in Odor Sensitivities • Some individuals did not feel that any of the odors were typical of what they thought of as “Brett aroma” • Others did not detect typical Brettanomyces aroma compounds (i.e. 4-ethylphenol): “specific anosmia” • Samples were described quite differently by different people making it necessary to determine if they were detecting different compounds in the same sample • Samples without known precursors gave typical Brettanomyces odors

  5. Phenolic Acids Caffeic Acid

  6. Amino Acids Phenylalanine Lysine Tryptophan Tyrosine

  7. Vinyl and Ethyl Phenols

  8. Proposed Pathway for Mousy Aromas from Lysine in Brettanomyces ETHP = 2-ethyltetrahydropyridine ATHP = 2-acetyltetrahydropyridine

  9. Amino Acid to Alcohols in Saccharomyces • Phenylalanine

  10. Amino Acid to Alcohols in Saccharomyces • Tryptophan

  11. Sensory Analysis The analysis of the Brettanomyces samples suggested that people were either detecting different compounds or multiple compounds produced from the precursor.

  12. Review of Human Olfactory Sensory Detection

  13. How Do We Perceive Aroma? 10 million olfactory sensory neurons on the olfactory epithelium Every olfactory receptor binds many similar odorants with different affinities. Olfactory sensory neurons are directly connected to the olfactory bulb which is connected directly to the primitive brain or the limbic system. This system is involved in processing memory and emotion.

  14. Genetics of Olfaction • Humans have 388 genes that code for olfactory receptors (OR) and about 414 pseudogenes • These genes have different alleles but only one allele is expressed at a time • OR genes are divided into 17 families and 127 subfamilies based on sequence and protein structure • Each receptor reacts with one type of chemical or chemical constituent • “Aroma” often consists of a mixture of these signals to receptors that we learn to associate with a given object like bacon or coffee

  15. Olfactory Receptor Gene Distribution Olfactory receptor genes occur on all chromosomes except 20 and Y.

  16. Analysis of Brettanomyces Produced Compounds by Solid Phase Micro-extraction with Gas Chromatography and a Mass Spectrometer Detector with an Olfactory Port(SPME-GCMS-O) • Tested cultures in defined medium not wine • Analyzed samples with substrates added at levels normally found in wine to determine which compounds were odor active • Tested standards to determine if the chemicals identified had the same retention times and aroma descriptors as those in the samples

  17. Solid Phase Micro-extraction with Gas Chromatography and a Mass Spectrometer Detector with an Olfactory Port • The fiber was exposed to the head space of 10 ml samples of media, with cells removed, for 30 minutes. • The fiber was desorbed into the GC column injector. • The sample could be split for olfactory detection and mass spec. analysis or un-split for mass spec. analysis alone.

  18. Olfactory Port • Half of the sample goes to the Mass Spec. detector and the other half is carried with humidified air to the glass nose cone for olfactory detection by a human. • Panelist responds to aroma by pushing button to indicate time and duration of aroma • Panelist also describes aroma and notes time during the run Antech Solutions

  19. Difference in Panelists Perception of Standards

  20. Difference in Panelists Perception of the Same Sample

  21. Difference in Odor Perception of One Panel Member on Different Days

  22. Summary of Panel Members Perceptions of Standards • Only the aroma compounds that were detected by a majority of panelists were identified chemically • Some standard compounds were detected by all of the panelists while others were only detected by half of the panelists • Responses to the compounds varied among panelists, from 100% detection to 75% detection of all standards

  23. Aromas Associated with Substrates

  24. Types of Chemical Compounds Produced

  25. Genetics of Fatty Acid Metabolism in Brettanomyces Genes found in Brettanomyces that are not found in Saccharomyces

  26. Conclusions • Brettanomyces produces a variety of odor active compounds • The production of odor active compounds by Brettanomyces is controlled by substrate availability and metabolic state of the cell • The metabolic state of the cell is dependent upon its environment • Interactions between aroma compounds and individual ability to perceive odor active compounds will affect perception of overall aroma

More Related