Details
| Translated title of the contribution | Biotechnological flavour production I. Optimisation of (E)-2-hexen-1-al yields in plant tissue homogenates |
|---|---|
| Original language | German |
| Pages (from-to) | 426-431 |
| Number of pages | 6 |
| Journal | LWT - Food Science and Technology |
| Volume | 19 |
| Issue number | 6 |
| Publication status | Published - 1986 |
| Externally published | Yes |
Abstract
The ability of nine grass species and of seven apple cultivars to form volatile, aroma-active compounds by enzymic degradation of linolenic acid was studied. Diurnal and seasonal formation maxima were found. The time course of concentrations of volatiles showed that the maximum reaction velocity resulted during the first 30 min of incubation of homogenates. Up to a concentration of linolenic acid of ca. 3 mmol/l a linear correlation of (E)-2-hexenal formation and amount of precursor was found. Maximum yields (> 500 mg/kg) were obtained with Cox's Orange peel homogenates in phosphate buffer, pH 5-6, at +10°C, and upon addition of ascorbic acid. Further cold storage (24 h, + 6°C) of apple peels favoured the formation of aldehydes. An almost quantitative separation of flavour compounds from the reaction vessel was achieved via the gas phase using a polymer adsorbent.
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
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In: LWT - Food Science and Technology, Vol. 19, No. 6, 1986, p. 426-431.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Biotechnologische Erzeugung von Aromastoffen
T2 - I. Optimierung der Ausbeuten von (e)-2-hexenal bei pflanzlichen Gewebehomogenaten
AU - Drawert, F.
AU - Kler, A.
AU - Berger, R. G.
PY - 1986
Y1 - 1986
N2 - The ability of nine grass species and of seven apple cultivars to form volatile, aroma-active compounds by enzymic degradation of linolenic acid was studied. Diurnal and seasonal formation maxima were found. The time course of concentrations of volatiles showed that the maximum reaction velocity resulted during the first 30 min of incubation of homogenates. Up to a concentration of linolenic acid of ca. 3 mmol/l a linear correlation of (E)-2-hexenal formation and amount of precursor was found. Maximum yields (> 500 mg/kg) were obtained with Cox's Orange peel homogenates in phosphate buffer, pH 5-6, at +10°C, and upon addition of ascorbic acid. Further cold storage (24 h, + 6°C) of apple peels favoured the formation of aldehydes. An almost quantitative separation of flavour compounds from the reaction vessel was achieved via the gas phase using a polymer adsorbent.
AB - The ability of nine grass species and of seven apple cultivars to form volatile, aroma-active compounds by enzymic degradation of linolenic acid was studied. Diurnal and seasonal formation maxima were found. The time course of concentrations of volatiles showed that the maximum reaction velocity resulted during the first 30 min of incubation of homogenates. Up to a concentration of linolenic acid of ca. 3 mmol/l a linear correlation of (E)-2-hexenal formation and amount of precursor was found. Maximum yields (> 500 mg/kg) were obtained with Cox's Orange peel homogenates in phosphate buffer, pH 5-6, at +10°C, and upon addition of ascorbic acid. Further cold storage (24 h, + 6°C) of apple peels favoured the formation of aldehydes. An almost quantitative separation of flavour compounds from the reaction vessel was achieved via the gas phase using a polymer adsorbent.
UR - http://www.scopus.com/inward/record.url?scp=0000069077&partnerID=8YFLogxK
M3 - Artikel
AN - SCOPUS:0000069077
VL - 19
SP - 426
EP - 431
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
IS - 6
ER -