Biotechnologische Erzeugung von Aromastoffen

I. Optimierung der Ausbeuten von (e)-2-hexenal bei pflanzlichen Gewebehomogenaten

verfasst von

F. Drawert, A. Kler, R. G. Berger

Abstract

The ability of nine grass species and of seven apple cultivars to form volatile, aroma-active compounds by enzymic degradation of linolenic acid was studied. Diurnal and seasonal formation maxima were found. The time course of concentrations of volatiles showed that the maximum reaction velocity resulted during the first 30 min of incubation of homogenates. Up to a concentration of linolenic acid of ca. 3 mmol/l a linear correlation of (E)-2-hexenal formation and amount of precursor was found. Maximum yields (> 500 mg/kg) were obtained with Cox's Orange peel homogenates in phosphate buffer, pH 5-6, at +10°C, and upon addition of ascorbic acid. Further cold storage (24 h, + 6°C) of apple peels favoured the formation of aldehydes. An almost quantitative separation of flavour compounds from the reaction vessel was achieved via the gas phase using a polymer adsorbent.

Externe Organisation(en)

Technische Universität München (TUM)

Typ

Artikel

Journal

LWT - Food Science and Technology

Band

19

Seiten

426-431

Anzahl der Seiten

6

ISSN

0023-6438

Publikationsdatum

1986

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften