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Effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acid
Tian, Xun; Ye, Rui; Wang, Jingwen; Chen, Yifei; Cai, Baoguo; Guan, Shimin; Rong, Shaofeng; Li, Qianqian.
  • Tian, Xun; Shanghai Institute of Technology. School of Perfume and Aroma Technology. ShangHai. CN
  • Ye, Rui; Shanghai Institute of Technology. School of Perfume and Aroma Technology. ShangHai. CN
  • Wang, Jingwen; Shanghai Institute of Technology. School of Perfume and Aroma Technology. ShangHai. CN
  • Chen, Yifei; Shanghai Institute of Technology. School of Perfume and Aroma Technology. ShangHai. CN
  • Cai, Baoguo; Shanghai Institute of Technology. School of Perfume and Aroma Technology. ShangHai. CN
  • Guan, Shimin; Shanghai Institute of Technology. School of Perfume and Aroma Technology. ShangHai. CN
  • Rong, Shaofeng; Shanghai Institute of Technology. School of Perfume and Aroma Technology. ShangHai. CN
  • Li, Qianqian; Shanghai Institute of Technology. School of Perfume and Aroma Technology. ShangHai. CN
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.
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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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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