3‐ETHOXY‐1‐PROPANOL: A STRAIN‐ AND SPECIES‐DEPENDENT YEAST METABOLITE

Abstract

A survey of a large number of commercial ales and lagers has revealed that most ales contain more than 200 μgL−1 of 3‐Ethoxy‐1‐propanol. Most lagers contain less than 100 μgL−1 and the concentration of this compound produced by Saccharomyces sp. appears to be both strain‐ and species‐dependent. Feeding studies suggest that 3‐ethoxy‐1‐propanol is derived from homoserine via O‐acetylhomoserine, the latter being a crucial intermediate on the biosynthetic pathway leading to methionine. 1992 The Institute of Brewing & Distilling