Formation of Lactones and Terpenoids by Microorganisms

Tress, Roland; Apetz, Martin; Arrieta, Ronald; Grünewald, Klaus Günter

doi:10.1016/b978-0-12-169060-1.50018-7

Cited by 27 publications

(8 citation statements)

References 20 publications

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“…They had not been identified previously as aroma‐active constituents of other dried‐cured hams. These compounds were most likely derived from lipid auto‐oxidation except 2‐phenylethanol (probably derived from phenylalanine), 2‐methyl‐(3‐methyldithio)furan (Mottram 1991; MacLeod 1998; Chen and Ho 1998; Blank 1998; Frankel 2006), and more, lactones were also products of amino acid degradation (Tressel 1978).…”

Section: Resultsmentioning

confidence: 99%

Aroma Components of American Country Ham

Song¹,

Cadwallader²

2007

Journal of Food Science

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The aroma-active compounds of American country ham were investigated by using direct solvent extraction-solvent assisted flavor evaporation (DSE-SAFE), dynamic headspace dilution analysis (DHDA), gas chromatography-olfactometry (GCO), aroma extract dilution analysis (AEDA), and gas chromatography-mass spectrometry (GC-MS). The results indicated the involvement of numerous volatile constituents in the aroma of country ham. For DHDA, 38 compounds were identified as major odorants, among them, 1-octen-3-one, 2-acetyl-1-pyrroline, 1-nonen-3-one, decanal, and (E)-2-nonenal were the most predominant, having FD-factors >or= 125 in all 3 hams examined, followed by 3-methylbutanal, 1-hexen-3-one, octanal, acetic acid, phenylacetaldehyde, and Furaneol. For the DSE-SAFE method, the neutral/basic fraction was dominated by 1-octen-3-one, methional, guaiacol, (E)-4,5-epoxy-(E)-decenal, p-cresol as well as 3-methylbutanal, hexanal, 2-acetyl-1-pyrroline, phenylacetaldehyde, and gamma-nonalactone. The acidic fraction contained mainly short-chain volatile acids (3-methylbutanoic acid, butanoic acid, hexanoic acid, and acetic acid) and Maillard reaction products (for example, 4-hydroxy-2,5-dimethyl-3(2H)-furanone). The above compounds identified were derived from lipid oxidation, amino acid degradation, and Maillard/Strecker and associated reactions. Both methods revealed the same nature of the aroma components of American country ham.

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Section: Resultsmentioning

confidence: 99%

Aroma Components of American Country Ham

Song¹,

Cadwallader²

2007

Journal of Food Science

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“…Various odors have been associated with some of these organisms, and in a few cases unique chemicals or groups of chemicals have been identified. Pyrazines (Pseudomonas taetrolens and P. perolens), 2-aminoacetophenone (Pseudomonas aeruginosa), -y-lactones (Pityrosporum ovale and Sporobolomyces odorus), 5-lactone (Trichoderma viride), esters (Saccharomyces cerevisiae), and monoterpenes have been associated with aerobic bacteria, yeasts, and fungi (9,10,18,19,28,31,35).…”

mentioning

confidence: 99%

Headspace analysis of volatile metabolites of Pseudomonas aeruginosa and related species by gas chromatography-mass spectrometry

Labows¹,

McGinley²,

Webster³

et al. 1980

J Clin Microbiol

153

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Gas chromatographic-mass spectrometric analysis of headspace volatiles was performed on cultures of 11 strains of Pseudomonas aeruginosa and 1 strain each of Pseudomonas cepacia, Pseudomonas putida, Pseudomonas putrefaciens, Pseudomonas fluorescens, and Pseudomonas maltophilia. Ail strains of Pseudomonas aeruginosa produced a distinctive series of odd-carbon methyl ketones, particularly 2-nonanone and 2-undecanone, and 2-aminoacetophenone. The other strains failed to produce 2-aminoacetophenone. Two sulfur compounds, dimethyldisulfide and dimethyltrisulfide, were present in all strains of P. aeruginosa and in variable amounts in other species. Butanol, 2-butanone, 1-undecene, and isopentanol were also detected in P. aeruginosa cultures.

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“…However, synthesis of lactones from linoleic acid have been reported. For example, Tressl et al [21] showed that S. odorus was able to produce low quantities of 6-dodecen-4-olide (unsaturated 7-1actone) from linoleic acid. The same authors reported that Saccharomyces cerevisiae could synthesize the y-nonalactone from the same fatty acid.…”

Section: Methyl Oleate and Methyl Linoleate Increase Catalase And Acymentioning

confidence: 99%

Presumptive involvement of methyl ricinoleate β-oxidation in the production of γ-decalactone by the yeast Pichia guilliermondii

Endrizzi¹

1993

FEMS Microbiology Letters

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Production of 3,-decalactone by yeasts from fatty acids has been reported but little is known about the mechanisms involved in this process. This paper provides information about the mechanisms involved in the production of y-decalactone by Pichia guilliermondii in the presence of a fatty acid methyl ester. Culturing of P. guilliermondii in media containing methyl ricinoleate (12(R)-hydroxy-9(Z)-octadecenoic acid) revealed a coordinated induction of /3-oxidation activities and ~/-decalactone production. However, no y-decalactone synthesis was noted when methyl rieinoleate was changed into methyloleate or methyl linoleate, even though these fatty acid methyl esters are able to induce /3-oxidation activities in P. guilliermondii. These observations led us to conclude that methyl ricinoleate is an inducer of/3-oxidation and is probably the substrate for 3,-deealactone production. The fatty acid ester/3-oxidation should be involved, at least in part, in this production.

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Formation of Lactones and Terpenoids by Microorganisms

Cited by 27 publications

References 20 publications

Aroma Components of American Country Ham

Aroma Components of American Country Ham

Headspace analysis of volatile metabolites of Pseudomonas aeruginosa and related species by gas chromatography-mass spectrometry

Presumptive involvement of methyl ricinoleate β-oxidation in the production of γ-decalactone by the yeast Pichia guilliermondii

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