6533b7dafe1ef96bd126ea92
RESEARCH PRODUCT
Unsaturated fatty acid bioconversion by apple pomace enzyme system. Factors influencing the production of aroma compounds
Jean-marc BelinM. BensoussanA.m. Almosninosubject
chemistry.chemical_classificationbiologyChemistryBioconversionPomaceSubstrate (chemistry)General Medicinebiology.organism_classificationHexanalAnalytical Chemistrychemistry.chemical_compoundBiotransformationOrganic chemistryFood scienceUnsaturated fatty acidAromaFood SciencePolyunsaturated fatty aciddescription
Productions of volatile compounds (hexanal and 2,4-decadienal) obtained from polyunsaturated fatty acids by action of specific apple pomace enzyme system were quantitatively improved by increasing substrate and enzyme concentrations in the reaction medium. The importance of an exogenous supply of oxygen during bioconversion was also shown. Some physico-chemical factors involved in the pomace enzyme system expression were screened. A temperature of 25°C was favourable to the bioconversion. The control of alkaline or acidic conditions in the reaction medium may orientate the reaction preferentially to the production of one or other aldehyde.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1996-04-01 | Food Chemistry |