Biocatalytic Production of Odor-Active Fatty Aldehydes from Fungal Lipids
Jean-Philippe Kanter,
Philipp Jakob Honold,
David Luh
et al.
Abstract:Odor-active fatty aldehydes are important compounds for the flavor and fragrance industry. By a coupled enzymatic reaction using an α-dioxygenase (α-DOX) and an aldehyde dehydrogenase (FALDH), scarcely available aldehydes from the biotransformation of margaroleic acid [17:1(9Z)] were characterized and have shown highly interesting odor profiles, including citrus-like, soapy, herbaceous, and savory notes. In particular, (Z)-8-hexadecenal and (Z)-7-pentadecenal exhibited notable meaty odor characteristics. Subme… Show more
“…In particular, ( Z )-8-hexadecenal and ( Z )-7-pentadecenal exhibited interesting meaty odor characteristics. In addition, submerged cultures of the fungus Mortierella hyalina were identified as a natural source of margaroleic acid in this study …”
Section: Selected Contributions From the Specific Conference Sessionsmentioning
“…In particular, ( Z )-8-hexadecenal and ( Z )-7-pentadecenal exhibited interesting meaty odor characteristics. In addition, submerged cultures of the fungus Mortierella hyalina were identified as a natural source of margaroleic acid in this study …”
Section: Selected Contributions From the Specific Conference Sessionsmentioning
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