Agriculture Reference
In-Depth Information
at 10 tons (Vandamme 2003). Tahara and co-workers (1972, 1973) reported the
production of this compound when the yeast Sporobolomyces odorus (currently
known as Sporidiobolus salmonicolor ) was grown on standard medium. Although
produced in low yields (0.5 mg L −1 ), the culture medium displayed an intense
fruity and peach odor. One of the most promising industrial processes described
yields over 10 g L −1 of γ -decalactone by supplying castor oil to the medium,
which is rich in ricinoleic acid (12-hydroxy-C18:1), using yeasts such as
Sporidiobolus salmonicolor and Yarrowia lipolytica (Vandamme 2003).
A coconut fl avored lactone, 6-pentyl- α -pyrone, was produced by a soil fungus,
Trichoderma viride , reaching 170 mg L −1 (Welsh et al. 1989). An integrated
fermentation process was proposed with the aim of continuously removing the
lactone by pervaporation over a selective membrane, since it inhibits growth upon
accumulation in the broth (Häusler and Münch 1997; Bleumke and Schrader
2001).
The production of an intense fruity and pleasant odor was achieved when
Polyporus durus , a wood rotting fungus, was grown on synthetic medium, due to
the production of γ -lactones. γ -Octalactone was identifi ed as the main component
at a concentration of 7 mg L −1 (Gatfi eld 1986). This compound has a fruity and
coconut-like odor and is used both in aroma compositions and in heavy blossom
perfumes (Surburg and Panten 2006).
Another lactone with a peach-like aroma, identifi ed as cis -6-dodecen-4-olide
(2 mg L −1 ), was produced when Fusarium poae was grown on a solid malt medium
until sporulation (Sarris and Latrasse 1985). This product is naturally found in
peach, mushroom and dairy products and is applied mainly in baked goods and
milk products. It has a threshold value lower than 0.5 ppm (Burdock and Fenaroli
2010).
11.2.2 Alcohols
1-Octen-3-ol has a powerful, sweet, earthy odor with a strong, herbaceous note
reminiscent of lavender-lavandin, rose and hay. This alcohol is found in lavender
oil and is an important component of mushrooms. It is used in lavender
compositions and in mushroom aromas (Bauer et al. 2001). The production of
1-octen-3-ol was reported for Neurpospora sp. in malt extract medium (Yamauchi
et al. 1991; Pastore et al. 1994; Brigido, 2000) and for Penicillium camemberti in
glucose enriched with salts and linoleic acid after fi ve days of fermentation
(Husson et al. 2002).
Phenylethyl alcohol (2-phenylethanol) has a characteristic rose-like odor and
an initially slightly bitter taste, then sweet and reminiscent of peach, and is the
main component of rose oils obtained from rose blossoms (Burdock and Fenaroli
2010). It is used frequently and in large amounts in perfumes, cosmetics and food
(Bauer et al. 2001; Etschmann et al. 2002). The threshold values are of the order
of 0.015 ppb to 3.5 ppm. This compound is naturally found in over 200 foods and
beverages including apple, many berries, raisin, melon, papaya, asparagus,
cabbage, potato, mentha oils, cinnamon, ginger, breads, butter, saffron, mustard,
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