Agriculture Reference
In-Depth Information
Aldehydes
Benzaldehyde
Almond
Several Basidiomycetes strains
C < 1 mg L −1
9
Ischnoderma benzoinum
C = 6-50 mg L −1
10
C ~ 4 g L −1 (from glucose and high
aeration)
Acetaldehyde
Leafy-green
Zymomonas mobilis mutant
11
Vanilin
Vanilla
Escherichia coli
SQ - from glucose
8
Schizosaccharomyces pombe
C = 65 mg L −1
12
Saccharomyces cerevisiae
C = 45 mg L −1
12
Acids
Citric acid
Sour
Aspergillus niger
SQ
13
Methylbutyric acid
Pinneaple
Acetobacter sp .
SQ
14
Carboxilic acids
Fruity
Geotrichum klebahnii
SQ
15
Sulfur compounds
2-mercaptoethanol
C = 480 μg L −1 (grape must)
Potato
Hanseniaspora uvarum
J
Pyrazines
Tetramethylpyrazine
Musty, fermented, sharp
Corynebacterium glutamicum
3 g L −1 (fi ve days with aminoacids)
14
Notes:
References: 1 = Tahara et al. (1972); 2 = Tahara et al. (1973); 3 = Lee et al. (1998); 4 = Vandamme (2003); 5 = Lanza et al. (1976); 6 = Gatfi eld (1986); 7 = Sarris and
Latrasse (1985); 8 = Welsh et al. (1989); 9 = Lomascollo et al. (1999); 10 = Krings et al. (1995); 11 = Li and Frost (1998); 12 = Hansen et al. (2009); 13 = Armstrong
et al. (1989); 14 = Vandamme and Soetaert (2002); 15 = Janssens et al. (1992); A = Dragone et al. (2009); B = Sumby et al. (2010); C = Yamauchi et al. (1989); D =
Pastore et al. (1994); E = Damasceno et al. (2003); F = Kobayashi et al. (2008); G = Huang et al. (2001); H = Yamauchi et al. (1991); I = Burdock and Fenaroli
(2010); J = Moreira et al. (2008); I = Hansen and Schierberle (2005).
The structures of the compounds cited are shown in Fig. 11.1.
C = concentration obtained (production); SQ = small quantities.
 
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