Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 233-239 |
| Seitenumfang | 7 |
| Fachzeitschrift | Flavour and fragrance journal |
| Jahrgang | 29 |
| Ausgabenummer | 4 |
| Publikationsstatus | Veröffentlicht - 24 März 2014 |
Abstract
Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) imparts a strong seasoning odour reminiscent of meat broth. Previous work indicated a formation via l-4-hydroxyisoleucine in surface cultures of the basidiomycete Laetiporus sulphureus grown on wheat gluten, but an enzymatic hydroxylation of l-isoleucine was not proven. 13C-Labelled l-leucine, l-isoleucine and 18O-water were used to elucidate the metabolism of the amino acids and proved the existence of an oxygenase activity in the pathway to sotolon. l-Isoleucine was converted into the corresponding α-keto acid and then oxygenated in the C4-position to give 4-hydroxy-3-methyl-2-oxopentanoic acid, the direct precursor of sotolon. A similar biotransformation was not observed for l-leucine. The results provide insight into the cold formation of a potent flavour compound previously associated with the thermal processing of food.
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
- Chemie (insg.)
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in: Flavour and fragrance journal, Jahrgang 29, Nr. 4, 24.03.2014, S. 233-239.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Isotope labelling experiments on the formation pathway of 3-hydroxy-4,5-dimethyl-2(5H)-furanone from l-isoleucine in cultures of Laetiporus sulphureus
AU - Lanfermann, Isabel
AU - Krings, Ulrich
AU - Schopp, Silke
AU - Berger, Ralf G.
PY - 2014/3/24
Y1 - 2014/3/24
N2 - Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) imparts a strong seasoning odour reminiscent of meat broth. Previous work indicated a formation via l-4-hydroxyisoleucine in surface cultures of the basidiomycete Laetiporus sulphureus grown on wheat gluten, but an enzymatic hydroxylation of l-isoleucine was not proven. 13C-Labelled l-leucine, l-isoleucine and 18O-water were used to elucidate the metabolism of the amino acids and proved the existence of an oxygenase activity in the pathway to sotolon. l-Isoleucine was converted into the corresponding α-keto acid and then oxygenated in the C4-position to give 4-hydroxy-3-methyl-2-oxopentanoic acid, the direct precursor of sotolon. A similar biotransformation was not observed for l-leucine. The results provide insight into the cold formation of a potent flavour compound previously associated with the thermal processing of food.
AB - Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) imparts a strong seasoning odour reminiscent of meat broth. Previous work indicated a formation via l-4-hydroxyisoleucine in surface cultures of the basidiomycete Laetiporus sulphureus grown on wheat gluten, but an enzymatic hydroxylation of l-isoleucine was not proven. 13C-Labelled l-leucine, l-isoleucine and 18O-water were used to elucidate the metabolism of the amino acids and proved the existence of an oxygenase activity in the pathway to sotolon. l-Isoleucine was converted into the corresponding α-keto acid and then oxygenated in the C4-position to give 4-hydroxy-3-methyl-2-oxopentanoic acid, the direct precursor of sotolon. A similar biotransformation was not observed for l-leucine. The results provide insight into the cold formation of a potent flavour compound previously associated with the thermal processing of food.
KW - Biogenesis
KW - Laetiporus sulphureus
KW - Sotolon
UR - http://www.scopus.com/inward/record.url?scp=84902536891&partnerID=8YFLogxK
U2 - 10.1002/ffj.3200
DO - 10.1002/ffj.3200
M3 - Article
AN - SCOPUS:84902536891
VL - 29
SP - 233
EP - 239
JO - Flavour and fragrance journal
JF - Flavour and fragrance journal
SN - 0882-5734
IS - 4
ER -