Data/hora: 02/06/2024 07:17:44

Provedor de dados: 	69	
País: 	Chile	
Título: 	Effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acid	
Autores: 	Tian,Xun; Ye,Rui; Wang,Jingwen; Chen,Yifei; Cai,Baoguo; Guan,Shimin; Rong,Shaofeng; Li,Qianqian.	
Data: 	2015-07-01	
Ano: 	2015	
Palavras-chave: 	Aroma quality; Ascorbic acid; Biotransformation; By-products; 2-Phenylethanol.	
Resumo: 	Background Natural 2-phenylethanol (2-PE) is an important flavoring that emits the aroma of roses. During biotransformation, the aroma quality of natural 2-PE is affected by its main by-products, which include butanol, isobutyric acid, butyric acid, and isovaleric acid. Thus, controlling undesirable by-product formation can reduce the effect of odor on 2-PE aroma quality. Results 2-PE was produced through biotransformation using l-phenylalanine as a substrate and glucose as a carbon source. Ascorbic acid was added to the system to improve the redox reaction and suppress the generation of by-products. Principal component analysis of the aroma quality of 2-PE was performed using an electronic nose. Similarity analysis revealed that the effects of four by-products on 2-PE aroma quality may be ranked in the following order: isovaleric acid &gt; butyric acid &gt; isobutyric acid &gt; butanol. The sample that exhibited the best similarity to the standard 2-PE sample (99.19%) was the sample to which ascorbic acid had been added during glucose metabolism. Conclusions 2-PE produced through the addition of ascorbic acid exhibited the closest aroma similarity to the standard 2-PE sample.	
Tipo: 	Journal article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000400005	
Editor: 	Pontificia Universidad Católica de Valparaíso	
Formato: 	text/html	
Fonte: 	Electronic Journal of Biotechnology  v.18 n.4 2015