Fermentation
broths of Ashbya gossypii from the
industrial production of riboflavin emit an intense floral,
fruity, and nutty smell. Typical Ehrlich pathway products, such as
2-phenylethan-1-ol and 2-/3-methylbutan-1-ol, were detected in large
amounts as well as some intensely smelling saturated and unsaturated
lactones, e.g., γ-decalactone and γ-(Z)-dodec-6-enlactone. An aroma extract dilution analysis identified
2-phenylethan-1-ol and γ-(Z)-dodec-6-enlactone
as the main contributors to the overall aroma, with flavor dilution
factors of 32 768. The position of the double bonds of unsaturated
lactones was determined by the Paternò–Büchi
reaction, and reference compounds that were not available commercially
were synthesized to elucidate the structures of the uncommon lactones.
The absolute configuration and enantiomeric excess values of the lactones
were determined by converting the lactones to their corresponding
Mosher’s esters. In addition, the odor impressions and odor
thresholds in air were determined.