Saccharomyces cerevisiae를 이용하여 합성배지중 질소원을 변화시키면서 생성된 향기성분을 조사한 결과 아미노산에 따라서 향기의 변화가 크게 나타났으며 특히 aspartic acid 배지는 전통적인 탁주향기, leucine배지는 휴젤유취 그리고 phenylalanine배지는 꽃향기등 흥미있는 향기를 발산하였다. 이들 배양액의 휘발성 화합물을 GC를 사용하여 분석한 결과 ethanol, iso-amyl alcohol, n-propanol이 주된 성분으로 밝혀졌으며 이외에 aspartic acid 배지에서는 phenethyl alcohol이 그리고 phenylalanine배지에서는 상당량의 phenethyl alcohol과 phenethyl acetate가 검출되었다.
Several interesting aromas could be produced from the cultures of Saccharomyces cerevisiae depending on the amino acids used as sole nitrogen source. The yeast produced a fusel oil odor in leucine-medium, an aroma of traditional Korean rice wine in aspartic acid-medium and a floral note in phenylalanine-medium, respectively, Ethanol, iso-amyl alcohol, iso-butanol and n-propanol were found as major volatile con stituents in all the above three cultures. In addition to these compounds, phenethyl alcohol was present as major volatiles both in the aroma concentrates of the phenyl alanine and aspartic acid cultures, and phenethyl acetate only in the phenylalanine culture.
