By: Wijaya CH, Kusumaningrum H, Rahayu WP, Amahorseya V
Department of Food Science and Technology, Bogor Agricultural University
Many studies on microbial flavor were directed to find new source of natural flavor. Hansenula anomala is a yeast film, produces little alcohols but is able to produce esters, especially ethyl acetate. The aim of this research was to examine the effects of fermentation (pH) and extraction methods on flavor components from H. anomala grown on coconut water substrate. Five major components were observed, three of them were identified as ethyl acetate, isoamyl acetate, and ethyl laurate. These five components are extracted from the cell. It was found that production of each component was affected by pH of the substrate. Flavor compounds obtained were affected by the extraction methods.
Keywords: flavor, Hansenula anomala, fermentation, ethyl acetate
Dimuat di Buletin Teknologi dan Industri Pangan Volume 6 No. 1, 1995, ISSN 0216-2318