Recent Advances in the Synthesis of Carotenoid-Derived Flavours and Fragrances

Serra, Stefano

doi:10.3390/molecules200712817

Cited by 50 publications

(38 citation statements)

References 71 publications

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“…The most prominent forms in the aroma profile of wine are the C 10 -monoterpenes, C 15 -sesquiterpenes and C 13 -norisoprenoids [15,16]. Terpenoids are secondary plant constituents which are mainly formed via a biosynthenthetic pathway; on the other hand, C 13 -norisoprenoids are usually derived from the oxidative degradation of diterpenes and carotenoids [17,18]. Although the presence of these aroma compounds is highly sought after in wines, the complexity of the wine matrix accompanied by the inherent low concentrations in wine already indicates the difficulty in the analysis of these compounds.…”

Section: Introductionmentioning

confidence: 99%

Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine

Williams

Buica

2020

Molecules

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The aroma profile is an important marker for wine quality. Various classes of compounds are responsible for the aroma of wine, and one such class is terpenoids. In the context of this work, a validated gas chromatography–mass spectrometry (GC–MS) method for the quantitation of terpenoids in red and white wine using headspace solid-phase microextraction (HS–SPME) and solid-phase extraction (SPE) was established. Calibrations were performed in the respective base wine using both sample preparation methods. The linearity, precision and accuracy evaluated for the respective matrices were excellent for both sample preparations. However, the HS–SPME approach was more sensitive and more accurate. For both sample preparations, the quantification limits were lower than the odor thresholds in wine. The terpenoid concentrations (µg/L) were evaluated for 13 white wines using both sample preparation methods. Importantly, the online HS–SPME approach was more sensitive than the offline SPE method. The major terpenoids identified in the white wines evaluated were linalool (0.2–63 µg/L), geraniol (nd–66 µg/L) and α-terpineol (nd–85 µg/L).

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Section: Introductionmentioning

confidence: 99%

Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine

Williams

Buica

2020

Molecules

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“…Herein, we describe the results obtained by our work that, besides confirming and extending those described by previous researches, suggested the prospective utility of the yeasts Torulaspora delbrueckii, Kluyveromyces marxianus and of the fungus Penicillium camemberti for natural dihydrocoumarin production. As we recently set up a research program aimed at the biotechnological production of natural flavours [20][21][22][23][24][25][26], we decided to design a new process for the preparation of natural dihydrocoumarin based on the microbial reduction of coumarin. To this end, we undertook a comprehensive study intended to select microbial strains showing good tolerance to relatively high coumarin concentrations and that could efficiently perform the reduction of its conjugated double bond.…”

Section: Introductionmentioning

confidence: 99%

Biocatalytic Synthesis of Natural Dihydrocoumarin by Microbial Reduction of Coumarin

Serra¹,

Castagna²,

Valentino³

2019

Catalysts

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Dihydrocoumarin is a natural product of great relevance for the flavour industry. In this work, we describe a study on the biotransformation of the toxic compound coumarin into natural dihydrocoumarin, recognized as safe for food aromatization. To this end, we screened a variety of yeasts and filamentous fungi, isolated from different sources, in order to evaluate their ability to reduce selectively the conjugated double bond of coumarin. Moreover, since coumarin induces cytotoxicity and therefore inhibits cell growth as well as the cell metabolic activity, we tested out different substrate concentrations. All strains were able to convert the substrate, although showing very different conversion rates and different sensitivity to the coumarin concentration. In particular, the yeasts Torulaspora delbrueckii, Kluyveromyces marxianus and the fungus Penicillium camemberti displayed the higher activity and selectivity in the substrate transformation. Among the latter strains, Kluyveromyces marxianus presented the best resistance to substrate toxicity, allowing the biotransformation process even with coumarin concentration up to 1.8 g/L.Abstract: Dihydrocoumarin is a natural product of great relevance for the flavour industry. In this work, we describe a study on the biotransformation of the toxic compound coumarin into natural dihydrocoumarin, recognized as safe for food aromatization. To this end, we screened a variety of yeasts and filamentous fungi, isolated from different sources, in order to evaluate their ability to reduce selectively the conjugated double bond of coumarin. Moreover, since coumarin induces cytotoxicity and therefore inhibits cell growth as well as the cell metabolic activity, we tested out different substrate concentrations. All strains were able to convert the substrate, although showing very different conversion rates and different sensitivity to the coumarin concentration. In particular, the yeasts Torulaspora delbrueckii, Kluyveromyces marxianus and the fungus Penicillium camemberti displayed the higher activity and selectivity in the substrate transformation. Among the latter strains, Kluyveromyces marxianus presented the best resistance to substrate toxicity, allowing the biotransformation process even with coumarin concentration up to 1.8 g/L.

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“…Among F&F compounds, terpenes are the most abundant group of chemicals in nature, responsible for the characteristic odours of plants, fruits, fungi, and animals, comprising more than 22 000 individual molecules . Most naturally occurring aromas are secondary metabolites, with a low odour threshold, present at minor concentrations in natural sources . Low product concentrations, which make natural extraction expensive, combined with seasonal, climatic, and even political fluctuations in the quality and availability of natural stock, have led to most aroma molecules being produced chemically nowadays .…”

Section: Introductionmentioning

confidence: 99%

Techniques for the recovery of volatile aroma compounds from biochemical broth: A review

Lukin

Merz

Schembecker

2018

Flavour & Fragrance J

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Flavours, fragrances, or aromas are valuable chemicals, with a broad range of industrial applications. The consumer's preference for ‘naturally’ manufactured aromas drives the development of biochemical production, which requires suitable product recovery. In this study, different industrially established recovery techniques, their advantages and limitations, and their possible application for aroma recovery from crude fermentation broth are reviewed. Among several techniques discussed, absorption, adsorption, and pervaporation appear to be particularly suitable for the recovery of aromas from highly diluted biochemical mixtures.

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Recent Advances in the Synthesis of Carotenoid-Derived Flavours and Fragrances

Cited by 50 publications

References 71 publications

Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine

Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine

Biocatalytic Synthesis of Natural Dihydrocoumarin by Microbial Reduction of Coumarin

Techniques for the recovery of volatile aroma compounds from biochemical broth: A review

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