Production of aroma compounds from whey using Wickerhamomyces pijperi

AMB Express

Table 1 Aroma compounds produced by W. pijperi strains grown in whey-g

Compound (ppm)	8095	12778	12779	12780	12781	12782	12783	Aroma impression
Alcohols
Isobutanol	8.15	7.25	7.41	9.58	6.94	5.33	9.37	Solvent^a
Isoamyl alcohol	10.07	10.85	10.79	11.67	8.24	6.78	11.91	Alcoholic, banana^a
Aldehyde
Acetaldehyde	17.99	14.77	13.01	20.93	23.82	32.61	15.36	Fruity, solvent^b
Acetate esters
Ethyl acetate	42.72	80.17	198.38	174.55	63.89	75.91	159.20	Fruity, solvent^a
Propyl acetate	0.00	0.13	0.29	1.22	0.00	0.00	0.24	Pineapple^b
Isobutyl acetate	0.00	0.00	0.11	0.08	0.00	0.07	0.11	Fruity aroma^a
Isoamyl acetate	0.04	0.17	0.30	0.21	0.28	0.08	0.24	Banana^a
Ethyl esters
Ethyl propionate	0.00	0.25	0.34	0.27	0.00	0.00	0.25	Fruity, rum^b
Ethyl butyrate	0.60	0.14	0.61	0.13	0.00	0.00	0.14	Apple, banana^b
Ethyl hexanoate	0.05	0.04	0.05	0.04	0.00	0.00	0.05	Apple, fruity^a
Ethyl benzoate	1.14	0.00	1.24	0.00	0.00	0.00	0.00	fruity^c