The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

By L. Hazelwood, J. Daran, A. Maris, J. Pronk, J. Dickinson. Applied and Environmental Microbiology, 2008

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Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations (2016, background): “Fusel alcohols are the most abundant volatile components produced during fermentation and contribute to essential aroma and flavors in fermented beverages and food (Hazelwood et al. 2008).”
GENETIC CONTROL OF CANDIDA ALBICANS BIOFILM DEVELOPMENT (2010, positive): “Although it is possible that their substrates and products function primarily through effects on intermediary metabolism, we note that the aryl-alcohol dehydrogenases in particular have been implicated in the synthesis of amino acid-derived alcohols, which might function in quorum sensin”
Free Amino Nitrogen in Brewing (2019, background): “As ammonia was not detected in the reaction medium, it has been assumed that it was incorporated directly into proteins [49].”