Agriculture Reference
In-Depth Information
Table 11.1
Examples of aroma compounds produced by de novo synthesis. The structures of the compounds cited are shown in Figure 11.1
Product
Aroma description
Strain
Process information
Reference
Esters
Ethyl acetate
Fruity, solvent, and brandy,
balsamic A,B,I
Kluyveromyces marxianus
C = 138 mg L −1 (whey fermentation)
A
C = 180 mg L −1 (pre-gelatinized rice
with 5% malt broth)
Ethyl hexanoate
Apple, fruity, sweetish, banana,
aniseed, strawberry, green
apple A,B,C,I
Neurospora sp. ATCC 46892
C
Lactones
γ -Decalactone
Peach and fruity
Sporobolomyces odorus
C = 0.5 mg L −1 (standard medium)
1
Sporobolomyces odorus
C = 1.6 mg L −1
2
C = 131.8 mg L −1 (ricinolei acid)
Sporidiobolus salmonicolor
CCRC 21975
3
C = 10 g·L −1 (castor oil)
Yarrowia lipolytica
4
δ -Decalactone
Coconut and peach
Ceratocystismoniliformis
SQ - addition of glycerol
5
γ -Octalactone
Coconut
Polyporus durus
C = 7 mg L −1
6
C = 2 mg L −1
cis-6-Dodecen-4-olide
Peach
Fusarium poae
7
C = 17 mg L −1 (potato dextrose agar)
6-Penthyl-α-pyrone
Coconut
Trichoderma viride and T.
harzianum
8
Alcohols
1-Octen-3-ol
Mushroom
Neurospora sp.
C = 20 mg L −1 (malt extract - fi ve days)
D
Rose, sweetish, perfumed A
C = 22.6 mg L −1 (cassava wastewater +
fructose+ yeast extract)
2-Phenylethanol
Geotrichum fragrans
E
C = 20-27 mg L −1 (beer)
Saccharomyces cerevisiae
F
Pichia fermentans
C = 453.1 mg L −1 (sucrose + yeast
extract + phenylalanine)
G
Isoamyl alcohol
Fusel oil, whiskey-
characteristic, pungent G
Neurospora sp. T.
C = 57.2 mg L −1 (malt extract)
H
 
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