| dc.creator | Tian,Xun | |
| dc.creator | Ye,Rui | |
| dc.creator | Wang,Jingwen | |
| dc.creator | Chen,Yifei | |
| dc.creator | Cai,Baoguo | |
| dc.creator | Guan,Shimin | |
| dc.creator | Rong,Shaofeng | |
| dc.creator | Li,Qianqian | |
| dc.date | 2015-07-01 | |
| dc.date.accessioned | 2019-05-03T12:45:19Z | |
| dc.date.available | 2019-05-03T12:45:19Z | |
| dc.identifier | https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000400005 | |
| dc.identifier.uri | http://revistaschilenas.uchile.cl/handle/2250/85490 | |
| dc.description | Background Natural 2-phenylethanol (2-PE) is an important flavoring that emits the aroma of roses. During biotransformation, the aroma quality of natural 2-PE is affected by its main by-products, which include butanol, isobutyric acid, butyric acid, and isovaleric acid. Thus, controlling undesirable by-product formation can reduce the effect of odor on 2-PE aroma quality. Results 2-PE was produced through biotransformation using l-phenylalanine as a substrate and glucose as a carbon source. Ascorbic acid was added to the system to improve the redox reaction and suppress the generation of by-products. Principal component analysis of the aroma quality of 2-PE was performed using an electronic nose. Similarity analysis revealed that the effects of four by-products on 2-PE aroma quality may be ranked in the following order: isovaleric acid > butyric acid > isobutyric acid > butanol. The sample that exhibited the best similarity to the standard 2-PE sample (99.19%) was the sample to which ascorbic acid had been added during glucose metabolism. Conclusions 2-PE produced through the addition of ascorbic acid exhibited the closest aroma similarity to the standard 2-PE sample. | |
| dc.format | text/html | |
| dc.language | en | |
| dc.publisher | Pontificia Universidad Católica de Valparaíso | |
| dc.relation | 10.1016/j.ejbt.2015.05.003 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.source | Electronic Journal of Biotechnology v.18 n.4 2015 | |
| dc.subject | Aroma quality | |
| dc.subject | Ascorbic acid | |
| dc.subject | Biotransformation | |
| dc.subject | By-products | |
| dc.subject | 2-Phenylethanol | |
| dc.title | Effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acid | |
