6533b7d9fe1ef96bd126cad7
RESEARCH PRODUCT
Apple pomace: An enzyme system for producing aroma compounds from polyunsaturated fatty acids
A. M. AlmosninoJean-marc Belinsubject
chemistry.chemical_classificationbiologyVitamin CBioconversionLinoleic acidPomaceBioengineeringGeneral Medicinebiology.organism_classificationApplied Microbiology and BiotechnologyHexanalchemistry.chemical_compoundchemistryOrganic chemistryFood scienceMicronizationAromaBiotechnologyPolyunsaturated fatty aciddescription
This paper reports on the possibility of obtaining C-6 (hexanal) and C-10 (2,4-dedadienal) volatile aldehydes by degradation of linoleic acid (C18∶2 Δ 9–12) under the action of the intrinsic enzyme systems found in apple pomace. More aroma compounds are produced by micronization of the pomace and by adding SO2 (60 ppm) and vitamin C (500 ppm), thereby synergistically counteracting oxidation of phenolic compounds, which is a limiting factor in bioconversion.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1991-12-01 | Biotechnology Letters |