Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany.
Justus Liebig University Giessen, Institute of Inorganic and Analytical Chemistry, Heinrich-Buff-Ring 17, 35392 Giessen, Germany.
J Agric Food Chem. 2023 May 31;71(21):8112-8120. doi: 10.1021/acs.jafc.3c01972. Epub 2023 May 17.
Odor-active fatty aldehydes are important compounds for the flavor and fragrance industry. By a coupled enzymatic reaction using an α-dioxygenase (α-DOX) and an aldehyde dehydrogenase (FALDH), scarcely available aldehydes from the biotransformation of margaroleic acid [17:1(9)] were characterized and have shown highly interesting odor profiles, including citrus-like, soapy, herbaceous, and savory notes. In particular, ()-8-hexadecenal and ()-7-pentadecenal exhibited notable meaty odor characteristics. Submerged cultivation of revealed the accumulation of the above-mentioned, naturally uncommon fatty acid 17:1(9). Its production was significantly increased by the modulation of culture conditions, whereas the highest accumulation was observed after 4 days at 24 °C and l-isoleucine supplementation. The lipase-, α-DOX-, and FALDH-mediated biotransformation of lipid extract resulted in a complex aldehyde mixture with a high aldehyde yield of ∼50%. The odor qualities of the formed aldehydes were assessed by means of gas chromatography-olfactometry, and several of the obtained fatty aldehydes have been sensorially described for the first time. To assess the aldehyde mixture's potential as a flavor ingredient, a sensory evaluation was conducted. The obtained product exhibited intense citrus-like, green, and soapy odor impressions.
气味活性脂肪酸醛是香精和香料工业的重要化合物。通过使用α-双加氧酶（α-DOX）和醛脱氢酶（FALDH）的偶联酶反应，从[17:1（9）] margaroleic 酸的生物转化中鉴定出了含量很少的醛，并表现出了非常有趣的气味特征，包括柑橘类、肥皂味、草本和美味的味道。特别是（）-8-十六碳烯醛和（）-7-十五碳烯醛表现出显著的肉味特征。 的深层培养导致了上述天然不常见的脂肪酸 17:1（9）的积累。通过调节培养条件可以显著增加其产量，而在 24°C 和补充 l-异亮氨酸的条件下培养 4 天后，积累量最高。脂肪酶、α-DOX 和 FALDH 介导的 脂质提取物的生物转化产生了一种具有高醛收率（约 50%）的复杂醛混合物。通过气相色谱-嗅觉测定评估了形成的醛的气味质量，并且首次对获得的几种脂肪酸醛进行了感官描述。为了评估该醛混合物作为香料成分的潜力，进行了感官评估。所得产物表现出强烈的柑橘类、绿色和肥皂味的气味印象。
