TY - JOUR T1 - <em>Brettanomyces bruxellensis</em> Aroma Active Compounds Determined by SPME GC-MS Olfactory Analysis JF - American Journal of Enology and Viticulture JO - Am. J. Enol. Vitic. DO - 10.5344/ajev.2015.14073 SP - ajev.2015.14073 AU - C.M. Lucy Joseph AU - Elizabeth A. Albino AU - Susan E. Ebeler AU - Linda F. Bisson Y1 - 2015/06/19 UR - http://www.ajevonline.org/content/early/2015/06/12/ajev.2015.14073.abstract N2 - A survey of ninety-five Brettanomyces strains was undertaken to determine if strains that consistently gave positive aroma characters (e.g., spicy, fruity, floral) could be identified. Five human evaluators characterized each of these strains by aroma production and the descriptions given were subsequently coupled with a SPME GC/MS analysis. Results indicated that none of the strains yielded universally positive aromas for the evaluators under these conditions. A further characterization of nine of these strains grown with both aromatic amino acids and hydroxycinnamic acids indicated that low levels of the compounds determined to be most important in differentiating the strains may contribute to a positive perception of Brettanomyces strain aromas under these conditions. To further define components associated with positive Brettanomyces character, the volatile aroma compounds produced by five Brettanomyces bruxellensis strains were analyzed using solid phase micro-extraction with gas chromatography and mass spectral detection. This analysis was coupled with olfactory detection (SPME GC/MS O) using nine individual evaluators to identify components most associated with Brettanomyces character and to assess the breadth of descriptive terms used by different individuals for the same compound. Strains were analyzed in defined medium with hydroxycinnamic acids caffeic, coumaric and ferulic acids and/or with the aromatic amino acids phenylalanine and tyrosine added. Twenty-two compounds were determined to have an aroma impact, including the well-characterized ethylphenols and vinylphenols as well as fatty acids, alcohols, esters, terpenes, and an aldehyde. ER -