Neutral Constituents of Volatiles in Cultured Broth of Sporobolomyces odorus

Neutral constituents of volatiles in the ether extract of cultured broth of Sporobolomyces odorus AHU 3246 were analyzed by gas chromatography-mass spectrometry and other methods. Identified compounds were as follows: Methyl, ethyl, isobutyl, n-butyl, isoamyl, n-amyl, benzyl, and β-phenylethyl alcohol; formaldehyde, acetaldehyde, benzaldehyde, phenyl-acetaldehyde, acetone, and methyl ethyl ketone; ethyl formate, ethyl acetate, and di-n-butyl phthalate; γ-decalactone (4-decanolide) and 4-hydroxy-cis-dodecenoic acid γ-lactone (cis-6-dodecen-4-olide). Di-n-butyl phthalate and parts of methyl, ethyl, and n-butyl alcohol and ethyl acetate were thought to be contaminants. γ-Lactones produced by the yeast were determined by GLC. Although nine strains of six species of carotenoid pigment accumulating yeasts were cultured under the same conditions, neither flavorful smelling nor γ-lactone production detected in their cultured broths.