The correlation between signalling 2‐phenylethanol and flavour substances of sour fish and its effect on Saccharomyces cerevisiae 31

Summary This study aimed to investigate the interaction between 2‐phenylethanol (2‐PE) signalling molecule and volatile flavour compounds, as well as how 2‐PE would affect Saccharomyces cerevisiae 31 (Sc 31) growth and metabolism. Succession of 2‐PE in sour fish with and without Sc 31, as well as volatile flavour compounds, and its influence on cell morphology in yeast extract peptone dextrose (YPD) medium were determined. Spearman showed that the content of 2‐PE had a positive correlation with inoculated Sc 31 ( r = 0.785), esters ( r = 0.885), and alcohols ( r = 0.758). Moreover, Sc 31 growth rate was positively impacted by 2‐PE up to 500 μ m in YPD medium. This could significantly increase the production of biofilm ( P < 0.05) and also partially damage the cell wall and membrane. As a result, 2‐PE might affect exchange of substances between Sc 31 and the environment, which could promote the flavour generation during fermentation.