Journal article

Publication year: 2020

Pages: 10432-10440

Journal: Journal of Agricultural and Food Chemistry

Volume number: 68

Issue number: 38

ISSN: 0021-8561

DOI Link: https://doi.org/10.1021/acs.jafc.0c02035

Publisher: American Chemical Society

Abstract: 
As a result of their pleasant odor qualities and low odor thresholds, iso- and anteiso-fatty aldehydes represent promising candidates for applications in flavoring preparations. A novel cyanobacterial alpha-dioxygenase from Crocosphaera subtropica was heterologously expressed in Escherichia coli and applied for the biotechnological production of C-12-C-15 branched-chain fatty aldehydes. The enzyme has a sequence identity of less than 40% to well-investigated alpha-dioxygenase from rice. Contrary to the latter, it efficiently transformed short-chained fatty acids. The kinetic parameters of alpha-dioxygenase toward unbranched and iso-branched-chain substrates were studied by means of an oxygen-depletion assay. The transformation products (C-12-C-15 iso- and anteiso-aldehydes) were extensively characterized, including their sensory properties. The aldehydes exhibited green-soapy, sweety odors with partial citrus-like, metallic, peppery, and savory-tallowy nuances. Moreover, the two C-14 isomers showed particularly low odor threshold values of 0.2 and 0.3 ng/L in air as determined by means of gas chromatography-olfactometry.

Harvard Citation style: Hammer, A., Albrecht, F., Hahne, F., Jordan, P., Fraatz, M., Ley, J., et al. (2020) Biotechnological Production of Odor-Active Methyl-Branched Aldehydes by a Novel α-Dioxygenase from Crocosphaera subtropica, Journal of Agricultural and Food Chemistry, 68(38), pp. 10432-10440. https://doi.org/10.1021/acs.jafc.0c02035

APA Citation style: Hammer, A., Albrecht, F., Hahne, F., Jordan, P., Fraatz, M., Ley, J., Geissler, T., Schrader, J., Zorn, H., & Buchhaupt, M. (2020). Biotechnological Production of Odor-Active Methyl-Branched Aldehydes by a Novel α-Dioxygenase from Crocosphaera subtropica. Journal of Agricultural and Food Chemistry. 68(38), 10432-10440. https://doi.org/10.1021/acs.jafc.0c02035