2-Methoxy-3-(1?-methylpropyl)pyrazine, pea odour, from the marine bacteriumHalomonas venusta

Autor:	Hans Becker, Michael Bungert, Thomas Jahns
Rok vydání:	2001
Předmět:	Halomonas Chromatography Pyrazine biology Chemistry General Chemistry biology.organism_classification Halomonas venusta Agar plate Piperazine chemistry.chemical_compound Halomonadaceae Dry weight Isoleucine Food Science
Zdroj:	Flavour and Fragrance Journal. 16:329-333
ISSN:	1099-1026 0882-5734
DOI:	10.1002/ffj.1004
Popis:	The marine bacterium Halomonas venusta (Deleya venusta) develops a strong odour of fresh peas. Bacteria were cultivated in ZoBell medium with the addition of artificial sea water. Air was purged through the culture vessel and then trapped in a column filled with RP 18 silica gel. 1H-NMR and GC–MS analysis of the adsorbed volatile revealed 2-methoxy-3-(1′-methylpropyl)pyrazine (MMPP). The substance was synthesized only in the idiophase. The addition of high amounts of glycine and isoleucine to the ZoBell medium doubled the cell dry weight (1.92 g/l) and raised the yield of MMPP (9.8 mg/l). The presumed intermediate, 2,5-dioxo-3-(1-methylpropyl)piperazine, was found in the cells growing on agar plates. Copyright © 2001 John Wiley & Sons, Ltd.
Databáze:	OpenAIRE
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