Conversion of ferulic acid to 4-vinylguaiacol by yeasts isolated from frozen concentrated oranqe juice

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 pullulons, and Candida intermedia decarboxylated ferulic acid nonoxidatively to an off-flavor compound, 4vinylguaiacol. By decarboxylating naturally occurring ferulic acid, these and other yeasts have the potential to contribute to off flavors in improperly stored fruit juices. Copyright © International Association of Milk, Food and Environmental Sanitarians.