Effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acid
Electron. j. biotechnol
;
18(4): 286-290, July 2015. graf, tab
Article
in English
| LILACS
| ID: lil-757865
ABSTRACT
Background Natural 2-phenylethanol (2-PE) is an important flavoring that emits the aroma of roses. During biotransformation, the aroma quality of natural 2-PE is affected by its main by-products, which include butanol, isobutyric acid, butyric acid, and isovaleric acid. Thus, controlling undesirable by-product formation can reduce the effect of odor on 2-PE aroma quality. Results 2-PE was produced through biotransformation using l-phenylalanine as a substrate and glucose as a carbon source. Ascorbic acid was added to the system to improve the redox reaction and suppress the generation of by-products. Principal component analysis of the aroma quality of 2-PE was performed using an electronic nose. Similarity analysis revealed that the effects of four by-products on 2-PE aroma quality may be ranked in the following order isovaleric acid > butyric acid > isobutyric acid > butanol. The sample that exhibited the best similarity to the standard 2-PE sample (99.19%) was the sample to which ascorbic acid had been added during glucose metabolism. Conclusions 2-PE produced through the addition of ascorbic acid exhibited the closest aroma similarity to the standard 2-PE sample.
Full text:
Available
Index:
LILACS (Americas)
Main subject:
Phenylethyl Alcohol
/
Ascorbic Acid
/
Biotransformation
/
Odorants
Language:
English
Journal:
Electron. j. biotechnol
Journal subject:
Biotechnology
Year:
2015
Type:
Article
Affiliation country:
China
Institution/Affiliation country:
Shanghai Institute of Technology/CN
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