Effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acid

Background Natural 2-phenylethanol (2-PE) is an important flavoring that emits the aroma of roses. During biotransformation, the aroma quality of natural 2-PE is affected by its main by-products, which include butanol, isobutyric acid, butyric acid, and isovaleric acid. Thus, controlling undesirable...

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Autores principales:	Tian,Xun, Ye,Rui, Wang,Jingwen, Chen,Yifei, Cai,Baoguo, Guan,Shimin, Rong,Shaofeng, Li,Qianqian
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Valparaíso 2015
Materias:	Aroma quality Ascorbic acid Biotransformation By-products 2-Phenylethanol
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000400005
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spelling	oai:scielo:S0717-345820150004000052015-12-04Effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acidTian,XunYe,RuiWang,JingwenChen,YifeiCai,BaoguoGuan,ShiminRong,ShaofengLi,Qianqian Aroma quality Ascorbic acid Biotransformation By-products 2-Phenylethanol Background Natural 2-phenylethanol (2-PE) is an important flavoring that emits the aroma of roses. During biotransformation, the aroma quality of natural 2-PE is affected by its main by-products, which include butanol, isobutyric acid, butyric acid, and isovaleric acid. Thus, controlling undesirable by-product formation can reduce the effect of odor on 2-PE aroma quality. Results 2-PE was produced through biotransformation using l-phenylalanine as a substrate and glucose as a carbon source. Ascorbic acid was added to the system to improve the redox reaction and suppress the generation of by-products. Principal component analysis of the aroma quality of 2-PE was performed using an electronic nose. Similarity analysis revealed that the effects of four by-products on 2-PE aroma quality may be ranked in the following order: isovaleric acid > butyric acid > isobutyric acid > butanol. The sample that exhibited the best similarity to the standard 2-PE sample (99.19%) was the sample to which ascorbic acid had been added during glucose metabolism. Conclusions 2-PE produced through the addition of ascorbic acid exhibited the closest aroma similarity to the standard 2-PE sample.info:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.18 n.4 20152015-07-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000400005en10.1016/j.ejbt.2015.05.003
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Aroma quality Ascorbic acid Biotransformation By-products 2-Phenylethanol
spellingShingle	Aroma quality Ascorbic acid Biotransformation By-products 2-Phenylethanol Tian,Xun Ye,Rui Wang,Jingwen Chen,Yifei Cai,Baoguo Guan,Shimin Rong,Shaofeng Li,Qianqian Effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acid
description	Background Natural 2-phenylethanol (2-PE) is an important flavoring that emits the aroma of roses. During biotransformation, the aroma quality of natural 2-PE is affected by its main by-products, which include butanol, isobutyric acid, butyric acid, and isovaleric acid. Thus, controlling undesirable by-product formation can reduce the effect of odor on 2-PE aroma quality. Results 2-PE was produced through biotransformation using l-phenylalanine as a substrate and glucose as a carbon source. Ascorbic acid was added to the system to improve the redox reaction and suppress the generation of by-products. Principal component analysis of the aroma quality of 2-PE was performed using an electronic nose. Similarity analysis revealed that the effects of four by-products on 2-PE aroma quality may be ranked in the following order: isovaleric acid > butyric acid > isobutyric acid > butanol. The sample that exhibited the best similarity to the standard 2-PE sample (99.19%) was the sample to which ascorbic acid had been added during glucose metabolism. Conclusions 2-PE produced through the addition of ascorbic acid exhibited the closest aroma similarity to the standard 2-PE sample.
author	Tian,Xun Ye,Rui Wang,Jingwen Chen,Yifei Cai,Baoguo Guan,Shimin Rong,Shaofeng Li,Qianqian
author_facet	Tian,Xun Ye,Rui Wang,Jingwen Chen,Yifei Cai,Baoguo Guan,Shimin Rong,Shaofeng Li,Qianqian
author_sort	Tian,Xun
title	Effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acid
title_short	Effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acid
title_full	Effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acid
title_fullStr	Effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acid
title_full_unstemmed	Effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acid
title_sort	effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acid
publisher	Pontificia Universidad Católica de Valparaíso
publishDate	2015
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000400005
work_keys_str_mv	AT tianxun effectsofaromaqualityonthebiotransformationofnatural2phenylethanolproducedusingascorbicacid AT yerui effectsofaromaqualityonthebiotransformationofnatural2phenylethanolproducedusingascorbicacid AT wangjingwen effectsofaromaqualityonthebiotransformationofnatural2phenylethanolproducedusingascorbicacid AT chenyifei effectsofaromaqualityonthebiotransformationofnatural2phenylethanolproducedusingascorbicacid AT caibaoguo effectsofaromaqualityonthebiotransformationofnatural2phenylethanolproducedusingascorbicacid AT guanshimin effectsofaromaqualityonthebiotransformationofnatural2phenylethanolproducedusingascorbicacid AT rongshaofeng effectsofaromaqualityonthebiotransformationofnatural2phenylethanolproducedusingascorbicacid AT liqianqian effectsofaromaqualityonthebiotransformationofnatural2phenylethanolproducedusingascorbicacid
_version_	1718441912277401600

Effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acid

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