l-Leucine as a precursor of isoamyl alcohol and isoamyl acetate, volatile aroma constituents of banana fruit discs

Autor:	Marshall J. Myers, Phillip Issenberg, Emily L. Wick
Rok vydání:	1970
Předmět:	Chromatography biology Isoamyl acetate food and beverages Alcohol Plant Science General Medicine Horticulture biology.organism_classification Isoamyl alcohol Biochemistry chemistry.chemical_compound Hydrolysis chemistry Leucine Molecular Biology Incubation Aroma
Zdroj:	Phytochemistry. 9:1693-1700
ISSN:	0031-9422
DOI:	10.1016/s0031-9422(00)85580-6
Popis:	Incubation of ripe banana tissue discs resulted in biological conversion of l -leucine-U-14C to volatile constituents. A large proportion (up to 81 per cent) of the volatile radioactivity was found in isoamyl alcohol. Relatively little (up to 10 per cent) was found in isoamyl acetate. Hydrolysis of isoamyl acetate showed its radioactivity to be derived from acetate as well as from the alcohol. Compounds which are major banana aroma constituents were, therefore, produced biologically from leucine in quantities sufficient to allow their isolation and further analysis.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e51c25b6e3828c4e309208148cb62c00 https://doi.org/10.1016/s0031-9422(00)85580-6 Zobrazit plný text záznamu