ASBC
METHODS OF ANALYSIS

ASBC Methods of Analysis - Yeast-16: Phenolic Yeast Detection By Decarboxylation Of Ferulic Acid

ASBC Methods of Analysis

Yeast

Yeast-16
Phenolic Yeast Detection By Decarboxylation Of Ferulic Acid

VIEW METHOD

Summary
This method is intended for the detection of yeast able to decarboxylate ferulic acid, resulting in the formation of 4-vinyl guaiacol (4-VG or 2-methoxy-4-vinylphenol). Detection is based on a sensorial aromatic assessment to determine whether a phenolic clove-like or smokey attribute is present. The method is limited to the sensorial skills of the assessor and the amount of 4-VG produced by a yeast strain