Details
| Original language | English |
|---|---|
| Pages (from-to) | 9079-9084 |
| Number of pages | 6 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 54 |
| Issue number | 24 |
| Publication status | Published - 31 Oct 2006 |
Abstract
Submerged microbial cultures were screened for their potential to oxifunctionalize α-farnesene. The major oxidation product in all transforming cultures, 3,7,11-trimethyldodeca-1,3(E),5(E)10-tetraen-7-ol, showed a pleasant citrus-like odor and peak concentrations of 170 mg L-1. An Aspergillus niger isolate from mango generated another two terpene alcohols identified as diastereomeric menth-1-en-3-[2-methyl-1,3-butadienyl]-8-ol, a new natural compound with an apricot-like odor. The regiospecifity of the oxygen attack with concurrent lack of stereoselectivity suggested that the initial step of the bioconversion resembled the chemical autoxidation starting with the generation of an intermediate resonance-stabilized carbon-centered radical or carbocation.
Keywords
- α-farnesene, Flavor, Fungal bioconversion, Mycelium concentrate, p-menth-1-en-3-[2-methyl-1,3-butadlenyl]-8-ol
ASJC Scopus subject areas
- Chemistry(all)
- General Chemistry
- Agricultural and Biological Sciences(all)
- General Agricultural and Biological Sciences
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In: Journal of Agricultural and Food Chemistry, Vol. 54, No. 24, 31.10.2006, p. 9079-9084.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Odor-active alcohols from the fungal transformation of α-farnesene
AU - Krings, Ulrich
AU - Hardebusch, Björn
AU - Albert, Dieter
AU - Berger, Ralf G.
AU - Maróstica, Mario
AU - Pastore, Glaucia M.
PY - 2006/10/31
Y1 - 2006/10/31
N2 - Submerged microbial cultures were screened for their potential to oxifunctionalize α-farnesene. The major oxidation product in all transforming cultures, 3,7,11-trimethyldodeca-1,3(E),5(E)10-tetraen-7-ol, showed a pleasant citrus-like odor and peak concentrations of 170 mg L-1. An Aspergillus niger isolate from mango generated another two terpene alcohols identified as diastereomeric menth-1-en-3-[2-methyl-1,3-butadienyl]-8-ol, a new natural compound with an apricot-like odor. The regiospecifity of the oxygen attack with concurrent lack of stereoselectivity suggested that the initial step of the bioconversion resembled the chemical autoxidation starting with the generation of an intermediate resonance-stabilized carbon-centered radical or carbocation.
AB - Submerged microbial cultures were screened for their potential to oxifunctionalize α-farnesene. The major oxidation product in all transforming cultures, 3,7,11-trimethyldodeca-1,3(E),5(E)10-tetraen-7-ol, showed a pleasant citrus-like odor and peak concentrations of 170 mg L-1. An Aspergillus niger isolate from mango generated another two terpene alcohols identified as diastereomeric menth-1-en-3-[2-methyl-1,3-butadienyl]-8-ol, a new natural compound with an apricot-like odor. The regiospecifity of the oxygen attack with concurrent lack of stereoselectivity suggested that the initial step of the bioconversion resembled the chemical autoxidation starting with the generation of an intermediate resonance-stabilized carbon-centered radical or carbocation.
KW - α-farnesene
KW - Flavor
KW - Fungal bioconversion
KW - Mycelium concentrate
KW - p-menth-1-en-3-[2-methyl-1,3-butadlenyl]-8-ol
UR - http://www.scopus.com/inward/record.url?scp=33845673350&partnerID=8YFLogxK
U2 - 10.1021/jf062089j
DO - 10.1021/jf062089j
M3 - Article
C2 - 17117793
AN - SCOPUS:33845673350
VL - 54
SP - 9079
EP - 9084
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 24
ER -