PREPARATION OF DECADIENAL AND DECATRIENAL THROUGH BIOTRANSFORMATION
Vladimír Sitkey, Peter Dočolomanský, Natália Bokros Jeriga, Iveta Čičová
Strony: 162-168
Opublikowano: 12 Sep 2020
Wyświetlenia: 1,289
Pobrania: 113
Streszczenie: Many aroma active compounds can be produced by means of plant enzyme-catalysed reactions. The ability of the eggplant fruit enzymes to catalyse biotransformation of distilled sunflower and linseed oils to two important flavour compounds: (2E,4E)-decadienal, and (2E,4E,7Z)-decatrienal was investigated under various conditions. The results show that maximum yields were reached after 20 minutes of reaction for both compounds (2E,4E)-decadienal (1.24 g/kg of egg fruit) and (2E,4E,7Z)-decatrienal (1.4 g/kg of egg fruit), respectively. The extraction efficiency of ethyl acetate was higher compared to the use of isoamyl alcohol for both compounds.
Słowa kluczowe: biocatalysis, decadienal, decatrienal, eggplant, hydroperoxid lyases, lipoxygenases
Cytowanie artykułu: Vladimír Sitkey, Peter Dočolomanský, Natália Bokros Jeriga, Iveta Čičová. PREPARATION OF DECADIENAL AND DECATRIENAL THROUGH BIOTRANSFORMATION. Journal of International Scientific Publications: Agriculture & Food 8, 162-168 (2020). https://www.scientific-publications.net/en/article/1002026/
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