Biosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae

Güneşer, Onur; Yüceer, Yonca Karagül

doi:10.1016/j.jbiosc.2016.11.013

Cited by 18 publications

(6 citation statements)

References 46 publications

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“…Productivity of isoamyl alcohol for the fermentations of K. marxianus and D. hansenii were calculated as 34.46 µg/kg h and 17.31 µg/kg h. Hence, it was calculated that K. marxianus had a higher phenyl ethyl acetate productivity (9.00 µg/kg h) than that of D. hansenii (5.65 µg/kg h) while the productivity value of phenyl ethyl alcohol for both yeasts was calculated to be relatively close to each other. The ndings of the present study are consistent with previous studies on the production of avor compounds by fermentation [11,12,[49][50][51][52]. Mederios et al [51] reported increasing concentration of ethyl acetate until 22 h of fermentation time, and then ethyl acetate concentration signi cantly decreased in the solid state fermentation of cassava bagasse by K. marxianus on a packed bed column bioreactor.…”

Section: Growth Behavior Ofk Marxianusandd Hanseniiin Rice Bransupporting

confidence: 92%

“…saturnus in 5L bioreactor increased gradually during 288 h, while the production of isoamyl acetate gradually increased until about 140 h fermentation. In our previous study [12], we also observed similar production changes for mushroom-like avors including 1-octen-3-ol, 1-octen-3-one and octanol which were produced by fungal metabolism of T. atroviride and A. sojae in tomato and pepper pomaces in bioreactor fermentation.…”

Section: Growth Behavior Ofk Marxianusandd Hanseniiin Rice Bransupporting

confidence: 73%

“…Gas chromatography olfactometry expresses the relative intensities of avor compounds and their odor impacts. Therefore, the ndings GC-O should be reviewed with the results GC-MS that indicate the quantities of the avor compounds in the aroma research [12] [28].…”

Section: Growth Behavior Ofk Marxianusandd Hanseniiin Rice Branmentioning

confidence: 99%

“…Most of them have rich content of carbohydrates, protein, oil and other nutrients that are usable for microbial metabolisms [5][6]. Thus, several researches on using agro wastes or byproducts for microbial production of avor compounds have been conducted [7][8][9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

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Production of Some Higher Alcohols and Acetate Esters from Rice Bran by Yeasts Metabolisms of Kluyveromyces Marxianus and Debaryomyces Hansenii

Güneşer

Yüceer

Hoşoğlu

et al. 2021

Preprint

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The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by yeast metabolisms. The microbial growth and flavor biosynthesis of Kluyveromyces marxianus and Debaryomyces hansenii in rice bran by microbial fermentation were investigated. Growth of both yeasts was assessed by the calculation of specific growth rates and doubling time. Their aroma biosynthesis was evaluated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and Spectrum™ sensory analysis. The specific growth rate (µmax) and doubling time (td) of K. marxianus were calculated as 0.16/h and 4.21 h respectively, D. hansenii had 0.13/h of µmax and 5.33h of td. K. marxianus and D. hansenii significantly produced higher alcohols and acetate esters from rice bran at high levels. Results showed that K. marxianus can produce 827.27 µg/kg of isoamy alcohol, 169.77 µg/kg of phenyl ethyl alcohol and 216.08 µg/kg phenyl ethyl acetate during 24 h batch fermentation. Isovaleric acid was also synthesed by K. marxianus at high level (4013 µg/kg) in the batch fermentation of 96 hours. The highest concentration of of isoamyl alcohol and phenyl ethyl acetate was determined as 415.64 µg/kg and 135.77 µg/kg, respectively at 24 h fermentation of D.hansenii. Fermented cereals and rose were defined as characteristic flavor descriptors for the fermented rice bran samples. Rose flavor term in fermented rice bran samples were found to associate with phenyl ethyl alcohol, phenyl ethyl acetate, isoamyl acetate and guaiacol. The valorization of rice bran can be achieved with the production of natural flavor compounds by yeast metabolisms.

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Section: Growth Behavior Ofk Marxianusandd Hanseniiin Rice Bransupporting

confidence: 92%

Section: Growth Behavior Ofk Marxianusandd Hanseniiin Rice Bransupporting

confidence: 73%

Section: Growth Behavior Ofk Marxianusandd Hanseniiin Rice Branmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Production of Some Higher Alcohols and Acetate Esters from Rice Bran by Yeasts Metabolisms of Kluyveromyces Marxianus and Debaryomyces Hansenii

Güneşer

Yüceer

Hoşoğlu

et al. 2021

Preprint

Self Cite

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“…These volatile compounds were the oxidation products of characteristic fatty acid in walnut oil, and were responsible for the undesirable flavors. The flavors of aldehydes are generally described as green, painty, metallic, beany, and rancid . The flavor of hexanal usually is described as pungent, green, fresh grass, and fatty .…”

Section: Resultsmentioning

confidence: 99%

Study on the Volatile Oxidation Compounds and Quantitative Prediction of Oxidation Parameters in Walnut (Carya cathayensis Sarg.) Oil

Mu¹,

Gao²,

Chen³

et al. 2019

Euro J Lipid Sci & Tech

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Walnut (Carya cathayensis Sarg.) oil contains over 85% unsaturated fatty acids, which are easily oxidized during storage. As a result, a large number of volatile oxidation compounds (VOCs) are formed during oxidation. The qualitative composition of VOCs in walnut oil and quantitative prediction of the oxidation parameters (peroxide value [POV], acid value [AV], and p‐anisidine value [p‐AnV]) by VOCs are investigated through SPME/GC‐MS combined with partial least‐squares (PLS) regression analysis. Eighteen VOCs including aldehydes, alcohols, and acids are detected by SPME/GC‐MS. According to the comprehensive scores of principal component analysis (PCA), 2‐octenal, hexanal, 2‐heptenal, 1‐octen‐3‐ol, hexanoic acid, and nonanal are the main products formed during oxidation. Then PLS regression is applied to developing quantitative prediction models of oxidation parameters (POV, AV, and p‐AnV) by VOCs. The PLS prediction models have a good performance, with determination coefficients (R2p) of 0.993–0.997 for the prediction sets of the three oxidation parameters. Practical Applications: The quantitative relationship between VOCs and oxidation parameters is developed in this study, which provided a new method for monitoring the quality of walnut oil. The SPME/GC‐MS combined with PLSR is a feasible and potential method for simultaneous qualitative and quantitative analysis of oxidation process. This method is proven to have a precise predictive ability and provided a potential application in the quality assessment of other nut products. Volatile oxidation compounds (VOCs) are detected by SPME/GC‐MS in oxidized walnut (Carya cathayensis Sarg.) oil. Following this determination, partial least‐squares regression (PLSR) is applied to developing quantitative prediction models of oxidation parameters by VOCs.

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Obtaining Aroma from By-products and Effluents of the Food Industry

Athès,

Moussa,

Spinnler

2024

Green Chemistry and Agro-Food Industry: Towards a Sustainable Bioeconomy

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Biosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae

Cited by 18 publications

References 46 publications

Production of Some Higher Alcohols and Acetate Esters from Rice Bran by Yeasts Metabolisms of Kluyveromyces Marxianus and Debaryomyces Hansenii

Production of Some Higher Alcohols and Acetate Esters from Rice Bran by Yeasts Metabolisms of Kluyveromyces Marxianus and Debaryomyces Hansenii

Study on the Volatile Oxidation Compounds and Quantitative Prediction of Oxidation Parameters in Walnut (Carya cathayensis Sarg.) Oil

Obtaining Aroma from By-products and Effluents of the Food Industry

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