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. 2012 May 16;7(5):e37230. doi: 10.1371/journal.pone.0037230

Figure 4. Functional assay and GC–MS analysis of HvFAR.

Figure 4

Typical total ion current (TIC) chromatograms from yeast cells expressing the pYES2.1 control (A), the H. virescens pgFAR (HvFAR) (B) and HvFAR in the functional assay with a blend of the three biosynthetic precursors in equal concentrations (ratio 1) (C). The control yeast produces no fatty alcohols (A) whereas the yeast expressing HvFAR convert a series of fatty acyls into their corresponding fatty alcohols (B–C). PEA refers to phenylethyl alcohol, a natural yeast aroma compound present in the extracts. The asterisks in (C) indicate the remaining methyl ester precursors (*, Z9–14:ME; **, Z9–16:ME and *** Z11–16:ME). The internal standard (IS) corresponds to 150 ng of Z11–13:OH.