Collaborative project with Mark Nisbet in Anna Katharine Mansfield’s group, and Tom Brenna’s group in Nutrition Sciences

http://pubs.acs.org/doi/abs/10.1021/jf500947x

The punch-lines

• GC-C-IRMS can be used for tracking low levels of 13C labeled tracers during fermentations
• The major fermentation volatiles (fusel alcohols, esters, fatty acids) are almost entirely formed from hexoses. In the case of fusel alcohols, there is only a minor contribution from amino acid degradation. The one exception is hexanol.