Efficient enzymatic production of benzaldehyde from <scp>l</scp>-phenylalanine with a mutant form of 4-hydroxymandelate synthase

Takakura, Yasuaki; Ono, Takuto; Danjo, Keiko; Nozaki, Hiroyuki

doi:10.1093/bbb/zbac162

Cited by 3 publications

(1 citation statement)

References 29 publications

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“…Benzaldehyde/Phenylacetaldehyde has an almond-like, sweet scent in various nuts and fruits. This compound contributes to black tea's nutty and fruity notes in its aroma [79].…”

Section: The Effects Of Manufacturing Parameters On Critical Aroma Co...mentioning

confidence: 99%

The Chemistry, Sensory Properties and Health Benefits of Aroma Compounds of Black Tea Produced by Camellia sinensis and Camellia assamica

Parveen,

Qin,

Zhou

et al. 2023

Horticulturae

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Black tea is frequently consumed worldwide and is renowned for having a distinctive scent. The volatile chemicals in tea are responsible for its aroma, which is important for sensory quality. The enzymatic and non-enzymatic processes that produce the compounds endowing black tea with its distinctive aroma are complex. Black tea is well known for its robust and complex aroma, which can vary based on the type of tea leaves used and processing technologies used. During the production of black tea, several intricate biological and chemical processes contribute to the aroma’s development. Different volatile chemicals are generated during the processing of black tea, which includes withering, rolling, fermentation (enzymatic oxidation), and drying. Various methods have been used to analyze and describe the aroma of black tea. Different methods, such as gas chromatography-mass spectrometry, olfactometry, and solid phase extraction, have been used to assess the fragrance of black tea. These methods evaluate characteristics including fruity, flowery, woody, malty, spicy, and smoky flavors. Phenyl ethyl alcohol, one-octen-3-ol, trans-linalool oxide (furanoid), geraniol, and nonanal are major aroma-active compounds in black tea. Sensory analytic techniques are used to assess black tea’s flavor and scent qualities. This assessment helps figure out the tea’s quality, unique characteristics, and even some unpleasant attributes. Black tea is mostly made from Camellia sinensis and Camellia assamica tea varieties. These two varieties, members of the Camellia genus, differ in their development patterns, leaf sizes, and chemical makeup, impacting how black tea’s scent is formed. When evaluating black tea made from Camellia sinensis and assamica, sensory analysis involved assessing the aroma when the tea was dry and, after brewing, noting any differences from other teas. This review focused on how key aromatic compounds are formed during the tea manufacturing process by Camellia sinensis and Camellia assamica black tea.

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“…Benzaldehyde/Phenylacetaldehyde has an almond-like, sweet scent in various nuts and fruits. This compound contributes to black tea's nutty and fruity notes in its aroma [79].…”

Section: The Effects Of Manufacturing Parameters On Critical Aroma Co...mentioning

confidence: 99%

The Chemistry, Sensory Properties and Health Benefits of Aroma Compounds of Black Tea Produced by Camellia sinensis and Camellia assamica

Parveen,

Qin,

Zhou

et al. 2023

Horticulturae

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Aroma component analysis by HS-SPME/GC–MS to characterize Lager, Ale, and sour beer styles

Edgar Herkenhoff,

Brödel,

Frohme

2024

Food Research International

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Optimization of multi-enzyme cascade process for the biosynthesis of benzylamine

Wang,

Dong,

Yin

et al. 2023

Bioscience, Biotechnology, and Biochemistry

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Benzylamine is a valuable intermediate in the synthesis of organic compounds such as curing agents and antifungal drugs. To improve the efficiency of benzylamine biosynthesis, we identified the enzymes involved in the multi-enzyme cascade, regulated the expression strength by using RBS engineering in Escherichia coli, and established a regeneration-recycling system for alanine. This is a co-substrate, coupled to cascade reactions, which resulted in E. coli RARE-TP and can synthesize benzylamine using phenylalanine as a precursor. By optimizing the supply of co-substrates alanine and ammonia, the yield of benzylamine produced by whole-cell catalysis was increased by 1.5-fold and 2.7-fold, respectively, and the final concentration reached 6.21 mM. In conclusion, we achieved conversion from L-phenylalanine to benzylamine and increased the yield through enzyme screening, expression regulation, and whole-cell catalytic system optimization. This demonstrated a green and sustainable benzylamine synthesis method, which provides a reference and additional information for benzylamine biosynthesis research.

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Efficient enzymatic production of benzaldehyde from l-phenylalanine with a mutant form of 4-hydroxymandelate synthase

Cited by 3 publications

References 29 publications

The Chemistry, Sensory Properties and Health Benefits of Aroma Compounds of Black Tea Produced by Camellia sinensis and Camellia assamica

The Chemistry, Sensory Properties and Health Benefits of Aroma Compounds of Black Tea Produced by Camellia sinensis and Camellia assamica

Aroma component analysis by HS-SPME/GC–MS to characterize Lager, Ale, and sour beer styles

Optimization of multi-enzyme cascade process for the biosynthesis of benzylamine

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