flavor and aroma compounds from yeasts

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sw341034

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Does anyone have any links or scientific papers that talk about the number and variety of flavor and aroma compounds contributed by yeast? I was reading this article... http://***********/stories/recipes/article/indices/58-yeast/62-7-fascinating-facts-about-yeast and the author mentioned "Yeast contribute more than 600 flavor and aroma compounds to finished beer.". I am writing a paper right now and need a more solid source to back this statement up. I know its written by the pres. of white labs who has a phd so obviously he knows his stuff, I would just like something more concrete to cite. Maybe a scientific paper in one of the journals. Any help would be appreciated!
 
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