| Autor: |
Xun Tian, Rui Ye, Jingwen Wang, Yifei Chen, Baoguo Cai, Shimin Guan, Shaofeng Rong, Qianqian Li |
| Jazyk: |
angličtina |
| Rok vydání: |
2015 |
| Předmět: |
|
| Zdroj: |
Electronic Journal of Biotechnology, Vol 18, Iss 4, Pp 286-290 (2015) |
| Druh dokumentu: |
article |
| ISSN: |
0717-3458 |
| DOI: |
10.1016/j.ejbt.2015.05.003 |
| Popis: |
Background: Natural 2-phenylethanol (2-PE) is an important flavoring that emits the aroma of roses. During biotransformation, the aroma quality of natural 2-PE is affected by its main by-products, which include butanol, isobutyric acid, butyric acid, and isovaleric acid. Thus, controlling undesirable by-product formation can reduce the effect of odor on 2-PE aroma quality. Results: 2-PE was produced through biotransformation using l-phenylalanine as a substrate and glucose as a carbon source. Ascorbic acid was added to the system to improve the redox reaction and suppress the generation of by-products. Principal component analysis of the aroma quality of 2-PE was performed using an electronic nose. Similarity analysis revealed that the effects of four by-products on 2-PE aroma quality may be ranked in the following order: isovaleric acid > butyric acid > isobutyric acid > butanol. The sample that exhibited the best similarity to the standard 2-PE sample (99.19%) was the sample to which ascorbic acid had been added during glucose metabolism. Conclusions: 2-PE produced through the addition of ascorbic acid exhibited the closest aroma similarity to the standard 2-PE sample. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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