Journal article

Publication year: 2021

Pages: 345-353

Journal: Journal of Agricultural and Food Chemistry

Volume number: 69

Issue number: 1

DOI Link: https://doi.org/10.1021/acs.jafc.0c06872

Publisher: American Chemical Society

Abstract: 

Lipid extracts of the fungus Flammulina velutipes were found to contain various scarce fatty acids including dodec-11-enoic acid and di- and tri-unsaturated C₁₆ isomers. A biotechnological approach using a heterologously expressed carboxylic acid reductase was developed to transform the fatty acids into the respective aldehydes, yielding inter alia dodec-11-enal. Supplementation studies gave insights into the fungal biosynthesis of this rarely occurring acid and suggested a terminal desaturation of lauric acid being responsible for its formation. A systematic structure-odor relationship assessment of terminally unsaturated aldehydes (C₇-C₁₃) revealed odor thresholds in the range of 0.24-22 μg/L in aqueous solution and 0.039-29 ng/L in air. In both cases, non-8-enal was identified as the most potent compound. All aldehydes exhibited green odor qualities. Short-chained substances were additionally associated with grassy, melon-, and cucumber-like notes, while longer-chained homologs smelled soapy and coriander leaf-like with partly herbaceous nuances. Dodec-11-enal turned out to be of highly pleasant scent without off-notes.

Harvard Citation style: Hammer, A., Emrich, N., Ott, J., Birk, F., Fraatz, M., Ley, J., et al. (2021) Biotechnological Production and Sensory Evaluation of ω1-Unsaturated Aldehydes, Journal of Agricultural and Food Chemistry, 69(1), pp. 345-353. https://doi.org/10.1021/acs.jafc.0c06872

APA Citation style: Hammer, A., Emrich, N., Ott, J., Birk, F., Fraatz, M., Ley, J., Geissler, T., Bornscheuer, U., & Zorn, H. (2021). Biotechnological Production and Sensory Evaluation of ω1-Unsaturated Aldehydes. Journal of Agricultural and Food Chemistry. 69(1), 345-353. https://doi.org/10.1021/acs.jafc.0c06872