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| Tian,Xun; Ye,Rui; Wang,Jingwen; Chen,Yifei; Cai,Baoguo; Guan,Shimin; Rong,Shaofeng; Li,Qianqian. |
| 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... |
| Tipo: Journal article |
Palavras-chave: Aroma quality; Ascorbic acid; Biotransformation; By-products; 2-Phenylethanol. |
| Ano: 2015 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000400005 |
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