Secondary Alcohols in Blue Cheese and Their Relation to Methyl Ketones

Jackson, H. W.; Hussong, R.V.

doi:10.3168/jds.s0022-0302(58)91023-3

Cited by 24 publications

(16 citation statements)

References 7 publications

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“…Spores of P. roqueforti (Midwest Blue Mold Company, Stillwater, Minn.) were grown a t 25" by surface culture method on a medium composed of 5% malt extract broth, 2% D-glucose, and 0.5% yeast extract (Jackson and Hussong, 1958). After 6 days of undisturbed surface growth, the spent liquid medium was drained carefully from the incubation flask.…”

Section: Methodsmentioning

confidence: 99%

Oxidation of sodium palmitate-U-carbon-14 into carbonyl compounds by Penicillium roqueforti spores

Dartey¹,

Kinsella²

1973

J. Agric. Food Chem.

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Spore suspensions of P. roqueforti metabolized sodium palmitate into carbon dioxide and a variety of carbonyl compounds, including a homologous series of methyl ketones. Both D-glucose and L-proline suppressed the catabolism of palmitate to COS but stimulated the rate of formation of carbonyl compounds, including methyl ketones. Spore concentrations of 6.3 X lo8 spores/ml produced the optimum yield of (32.4%) carbonyl compounds from the incubation of 5 m M of palmitate in the presence of 20 m M of D-glucose under optimum conditions of pH and tempera-ture; i,e., pH 6.5 (0.1 M phosphate buffer) and 30". Analyses of carbonyl compounds formed from [U-14C]palmitate revealed that a homologous series of labeled methyl ketones, C3 to C15 inclusive, was produced. Pentadecanone contained the highest radioactivity, followed by tridecanone and undecanone, with the lower methyl ketones containing varying amounts of radioactivity. Appreciable amounts of carbonyl compounds other than methyl ketones (Le., labeled, saturated, and unsaturated aldehydes) were also produced from [14C]palmitic acid.

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Section: Methodsmentioning

confidence: 99%

Oxidation of sodium palmitate-U-carbon-14 into carbonyl compounds by Penicillium roqueforti spores

Dartey¹,

Kinsella²

1973

J. Agric. Food Chem.

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“…In relation to the chemical composition of P. roqueforti, it is worth mentioning the pioneering works concerning its fatty acid profile and its lipid metabolism, including those by Lawrence (1965), and the studies on its ability to form 2-heptanone and other methyl ketones by the oxidative fission of fatty acids (Gehrig and Knight 1958;Jackson and Hussong 1958). According to Dartey and Kinsella (1973), the fungus could use this mechanism as a form of auto-detoxication.…”

Section: Primary Metabolites and Macroconstituentsmentioning

confidence: 99%

Penicillium roqueforti : a multifunctional cell factory of high value-added molecules

2014

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SummaryThis is a comprehensive review, with 114 references, of the chemical diversity found in the fungus Penicillium roqueforti. Secondary metabolites of an alkaloidal nature are described, for example, ergot alkaloids such as festuclavine, isofumigaclavines A and B, and diketopiperazine alkaloids such as roquefortines A-D, which are derived from imidazole. Other metabolites are marcfortines A-C, PR-toxin, eremofortines A-E, mycophenolic and penicillic acids, and some c-lactones. Also, recent developments related to the structural characteristics of botryodiplodin and andrastin are studied-the latter has anticancer properties. Finally, we discuss the enzymes of P. roqueforti, which can participate in the biotechnological production of high value-added molecules, as well as the use of secondary metabolite profiles for taxonomic purposes.

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“…Gas-liquid chromatography has been used by numerous investigators (4,7,8,9,15,16) to study various aspects of food flavor analysis. These reports indicate that this analytical technique has considerable merit for determining the number and nature of the volatile flavor and odor substances obtained from various foods.…”

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Analysis of Volatile Food Flavors by Gas‐liquid Chromatography. I. The Volatile Components From Dry Blue Cheese and Dry Romano Cheese

Coffman

Smith

Andrews

1960

Journal of Food Science

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Gas-liquid chromatography has been used by numerous investigators (4,7,8,9,15,16) to study various aspects of food flavor analysis. These reports indicate that this analytical technique has considerable merit for determining the number and nature of the volatile flavor and odor substances obtained from various foods.Objective of the current program, which concerns the chemistry of food flavors, has been to evaluate the usefulness of gas-liquid chromatography as a means of both resolving and isolating food flavor components. To this end, the volatile material obtained from dry Blue cheese and dry Roman0 cheese preparations was used. These substances were chosen for their simplicity in preparing the volatiles and because there is a considerable amount of information in the literature concerning the composition of the flavor and odor components of natural Blue cheese. From such information it was possible to evaluate the data obtained in our current studies.In this respect Jackson and Hussong (7) have recently described the g&-liquid chromatography of various secondary alcohols obtained from Blue cheese. Earlier knowledge concerning the carbonyl compounds in such cheese has been reported by Bassett and Harper (Z), Morgan and Anderson (12) and Patton (.13). The various substances were resolved by paper and/or column chromatography of the 2,4 dinitrophenyl hydrazones. These in turn were characterized by additional means.Bassett and Harper (2) and Harper (10) have indicated that Roman0 cheese contains large quantities of free fatty acids as well as some acidic and neutral carbonyl compounds. The presence of the acids ketoglutaric, pyruvic, and acetoacetic were indicated in their studies.Results of the present investigation have shown that gas-liquid chromatography is a powerful and most useful means not only for analyzing and isolating food flavors and odors but also the technique appears to offer considerable promise as a means of quality control analysis.

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Secondary Alcohols in Blue Cheese and Their Relation to Methyl Ketones

Cited by 24 publications

References 7 publications

Oxidation of sodium palmitate-U-carbon-14 into carbonyl compounds by Penicillium roqueforti spores

Oxidation of sodium palmitate-U-carbon-14 into carbonyl compounds by Penicillium roqueforti spores

Penicillium roqueforti : a multifunctional cell factory of high value-added molecules

Analysis of Volatile Food Flavors by Gas‐liquid Chromatography. I. The Volatile Components From Dry Blue Cheese and Dry Romano Cheese

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