Racemic lactones from butterfat: An advanced approach that includes stereodifferentiation

Vorderwülbecke, Thomas; Epple, Matthias; Cammenga, Heiko K.; Petersen, Svea; Kieslich, Klaus

doi:10.1007/bf02635918

Cited by 4 publications

References 18 publications

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Estimation of the Distribution of Enantiomers of γ-Decalactone and γ-Dodecalactone in Malt Whisky

Wanikawa

Hosoi

Shoji

et al. 1953

Journal of the Institute of Brewing

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Lactic acid bacteria generate precursors of γ‐lactones, which contribute to sweet and fatty flavour, from unsaturated fatty acids. In this study the distribution of enantiomers of γ‐decalactone and γ‐dodecalactone in malt whiskies were studied using multi‐dimensional GC in an effort to elucidate the mechanism of formation of these lactones. The enantiomeric excess of these lactones was within the range of −10 to 30%. Furthermore, racemic methyl‐10‐hydroxystearate was synthesized and optically resolved by chiral‐phase HPLC. The chirality of γ‐dodecalactone produced was dependent on the chirality of the hydroxy fatty acid or its methyl ester supplied as the substrate, based on the results of a series of experiments in which the acid or the ester was supplied to distiller's yeast.

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Estimation of the Distribution of Enantiomers of γ-Decalactone and γ-Dodecalactone in Malt Whisky

Wanikawa

Hosoi

Shoji

et al. 1953

Journal of the Institute of Brewing

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Estimation of the Distribution of Enantiomers of γ-Decalactone and γ-Dodecalactone in Malt Whisky

Wanikawa

Hosoi

Shoji

et al. 2001

Journal of the Institute of Brewing

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Lactic acid bacteria generate precursors of y-lactones, which contribute to sweet andfatty flavour, from unsaturated fatty acids. In this study the distribution of enantiomers of y-decalactone and y-dodecalactone in malt whiskies were studied using multi-dimensional GC in an effort to elucidate the mechanism offormation of these lactones. Hie enantiomeric excess of these lactones was within the range of -10 to 30%. Furthermore, racemic methyl-10-hydroxystearate was synthesized and optically resolved by chiral-phase HPLC. The chirality of y-dodecalactone produced was dependent on the chirality of the hydroxy fatty acid or its methyl ester supplied as the substrate, based on the results of a series of experiments in ivhich the acid or the ester was supplied to distiller's yeast.

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Laboratory Requirements and Techniques

Berger

1995

Aroma Biotechnology

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Racemic lactones from butterfat: An advanced approach that includes stereodifferentiation

Cited by 4 publications

References 18 publications

Estimation of the Distribution of Enantiomers of γ-Decalactone and γ-Dodecalactone in Malt Whisky

Estimation of the Distribution of Enantiomers of γ-Decalactone and γ-Dodecalactone in Malt Whisky

Estimation of the Distribution of Enantiomers of γ-Decalactone and γ-Dodecalactone in Malt Whisky

Laboratory Requirements and Techniques

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