Description

• General description: Isoamyl alcohol is a cyanobacterial volatile organic compound[1] that has been identified as one of the main aroma/flavor constituents in banana fruit[2], karanda fruit[3] and in whey spirit.[4]
• Application: Gradually supply of isoamyl alcohol increases the isoamyl acetate production in solid-state fermentation.: This study demonstrates how controlled addition of Isoamyl alcohol enhances isoamyl acetate production in solid-state fermentation, suggesting applications in industrial biotechnology for flavor enhancement (Sainz-Mellado et al., 2023 link). Key aroma compounds and metabolic profiling of Debaryomyces hansenii L1-1-fermented Flos Sophorae.: Investigation into the metabolic pathways in Debaryomyces hansenii fermentation, where Isoamyl alcohol serves as a crucial intermediate, contributing to the unique aroma profile of the fermented product (Zhang et al., 2021 link).