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Conversion of Ferulic Acid to 4-Vinylguaiacol by Yeasts Isolated from Frozen Concentrated Orange Juice
John B Sutherland1, Lisa A Tanner1, Jennifer D Moore1
1National Center for Toxicological Research, Food and Drug Administration, Jefferson, Arkansas 72079 USA.
Abstract:
Yeasts were isolated from frozen concentrated orange juice, grown in Sabouraud dextrose broth at 25°C, and tested for the ability to cometabolize ferulic acid. Strains of Rhodotorula sp., Candida lambica , Trichosporon pullulans , and Candida intermedia decarboxylated ferulic acid nonoxidatively to an off-flavor compound, 4-vinylguaiacol. By decarboxylating naturally occurring ferulic acid, these and other yeasts have the potential to contribute to off flavors in improperly stored fruit juices.
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