Biotechnologische Erzeugung von Aromastoffen

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

authored by

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.

External Organisation(s)

Technical University of Munich (TUM)

Type

Article

Journal

LWT - Food Science and Technology

Volume

19

Pages

426-431

No. of pages

6

ISSN

0023-6438

Publication date

1986

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science