Journalartikel

Jahr der Veröffentlichung: 2018

Seiten: 2387-2392

Zeitschrift: Journal of Agricultural and Food Chemistry

Bandnummer: 66

Heftnummer: 10

ISSN: 0021-8561

DOI Link: https://doi.org/10.1021/acs.jafc.6b04793

Verlag: American Chemical Society

Abstract: 
A number of methyl-branched aldehydes impart interesting flavor impressions, and especially 12-methyltridecanal is a highly sought after flavoring compound for savory foods. Its smell is reminiscent of cooked meat and tallow. For the biotechnological production of 12-methyltridecanal, the literature was screened for fungi forming iso-fatty acids. Suitable organisms were identified and successfully grown in submerged cultures. The culture medium was optimized to increase the yields of branched fatty acids. A recombinant carboxylic acid reductase was used to reduce 12-methyltridecanoic acid to 12-methyltridecanal. The efficiency of whole-cell catalysis was compared to that of the purified enzyme preparation. After lipase catalyzed hydrolysis of the fungal lipid extracts, the released fatty acids were converted to the corresponding aldehydes, including 12-methyltridecanal and 12-methyltetradecanal.

Harvard-Zitierstil: Fraatz, M., Goldmann, M., Geissler, T., Gross, E., Backes, M., Hilmer, J., et al. (2018) Biotechnological Production of Methyl-Branched Aldehydes, Journal of Agricultural and Food Chemistry, 66(10), pp. 2387-2392. https://doi.org/10.1021/acs.jafc.6b04793

APA-Zitierstil: Fraatz, M., Goldmann, M., Geissler, T., Gross, E., Backes, M., Hilmer, J., Ley, J., Rost, J., Francke, A., & Zorn, H. (2018). Biotechnological Production of Methyl-Branched Aldehydes. Journal of Agricultural and Food Chemistry. 66(10), 2387-2392. https://doi.org/10.1021/acs.jafc.6b04793