Labelling studies on pathways of amino acid related odorant generation by Saccharomyces cerevisiae in wheat bread dough

Bio-conversion of free amino acids into important odour-active alcohols (Ehrlich-pathway) was investigated in Saccharomyces cerevisiae dough fermentations using ¹³C₆-L-leucine. Identification and quantification of the labelled 3-methylbutanol by Stable Isotope Dilution Assay demonstrated the efficacy of the Ehrlich-pathway because free L-leucine was converted to a large extent into the alcohol.