• Title/Summary/Keyword: phenylacetaldehyde

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Styrene Oxide에서 2-Phenylethanol(PEA)를 생성하는 Pseudomonas putida Strain 2150-2의 분리 및 동정

  • 양인영;황순옥
    • Microbiology and Biotechnology Letters
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    • v.24 no.2
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    • pp.155-159
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    • 1996
  • The strain which produces 2-phenylethanol (PEA) from styrene oxide was isolated from soil samples near Ulsan PO/SM plant. The isolated strain was identified as Pseudomonas putida through its morphological, physiological characteristics, and DNA G+C contents. Its metabolic pathway from styrene oxide to 2-phenylethanol was studied and it was found that styrene oxide was transformed to phenylacetaldehyde, to 2phenylethanol (PEA), and then to phenylacetic acid by this strain.

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Volatile Aroma Components of Korean Semi-fermented Teas (국내산 반발효차의 향기성분)

  • Choi, Sung-Hee
    • Korean Journal of Food Science and Technology
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    • v.33 no.5
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    • pp.529-533
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    • 2001
  • This study was carried out to characterize aroma of semi-fermented teas made traditionally in Korea temple. These teas had favorable floral aroma. The extraction of aroma compounds was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-MSD. The main aroma components of these teas were 3-methylbutanal, 2-methylbutanal, (E)-2-hexenal, phenylacetaldehyde, 2-phenyl ethanol, geraniol, ${\beta}-ionone$ and nerolidol. Particularly, the concentration of phenylacetaldehyde was much higher concentration in semi-fermented teas than in green tea prepared from same place. The GC patterns of the aroma components in the semi-fermented teas were slightly different, though they were prepared in same place.

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Could Organic Solvents Be Used for the Alteration of Flux of Hydrophobic Intermediates through a Metabolic Pathway in Microorganisms\ulcorner

  • Zucchi, Gioia;Khan, Jeffrey-A.;Vulfson, Evgeny-N.
    • Journal of Microbiology and Biotechnology
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    • v.8 no.6
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    • pp.719-722
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    • 1998
  • The addition of decane to biotransfonnation media containing Yarrowia lipolytica led to the accumulation of intennediate L-phenylacetaldehyde and L-phenethyl acetate during bioconversion of L-phenylalanine, whilst none of these products were obtained in conventional aqueous fennentations. The results obtained support an earlier hypothesis (Spinnler et al. 1996. Proc. Natl. A cad. Sci. USA 93: 3373-3376) that organic solvents, acting as "thermodynamic traps" for hydrophobic intermediates, can substantially alter metabolic fluxes.

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Volatile Components of Phellinus linteus from Different Areas (산지가 다른 상황버섯의 휘발성성분)

  • Jang, Eun-Young;Im, Sung-Im;Jeong, Yong-Kee;Choi, Sung-Hee
    • Korean Journal of Food Science and Technology
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    • v.38 no.2
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    • pp.159-164
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    • 2006
  • Volatile components of Phellinus linteus produced from different areas were collected by simultaneous steam distillation-solvent extraction method (SDE). Concentrated extracts analyzed and identified by GC and GC-MS showed musty and earthy characteristics. 2-Methylphenol, methoxy benzene, coumaran, azulene, ${\alpha}-cedrene,\;{\alpha}-longipinene,\;{\beta}-selinene,\;{\alpha}-selinene$, camphor, ${\gamma}-ionone,\;{\beta}-ionone$, phytol, and borneol not reported in other edible mushrooms, were identified and/or tentatively identified in P. linteus for the first time. Main volatile components of P. linteus (Busan-Jinsung: BJ) were phytol from chlorophyll and methoxy benzenes having musty odor. Volatile components of P. linteus (Jinju-Kumwhang: JK) resembled those of BJ, but with high concentration of phenylacetaldehyde contributing to flower-odor. P. linteus (Cheju-Gullim: CG) contained low concentration of methoxy benzenes, but high concentration of phenylacetaldehyde. Low concentrations of ${\gamma}-ionone\;and\;{\beta}-ionone$ were identified in three kinds of P. linteus. They appeared to have been produced from degradation of carotenoid, which suggests P. linteus contains a carotenoid pigment.

Aroma Characterization of Roasted Bulgogi Reaction Flavor Manufactured by a High-temperature Reaction Apparatus (고온반응기로 제조한 구운 불고기 반응향의 향미특성)

  • Seo, Won-Ho;Kim, Young-Kwon;Jang, Seong-Ho;Baek, Hyung Hee
    • Korean Journal of Food Science and Technology
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    • v.47 no.2
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    • pp.176-183
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    • 2015
  • To characterize the aroma properties of roasted bulgogi reaction flavor obtained by using a high-temperature reaction apparatus, the volatile flavor and aroma-active compounds were analyzed using simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). One hundred five volatile compounds were detected in roasted bulgogi reaction flavor using GC-MS. Out of these compounds, furfural was the most abundant volatile compound, followed in order of abundance by 5-methyl furfural, phenylacetaldehyde, and nonanal. Of the volatile compounds identified in roasted bulgogi reaction flavor, 33 aroma-active compounds were detected using GC-O. 2,3-Butanedione and furfural were the most intense aroma-active compounds detected. Other relatively intense odorants included hexanal, octanal, nonanal, undecanal, phenylacetaldehyde, 5-methyl furfural, 2,6-dimethyl pyrazine, and dimethyl trisulfide. These were important aroma-active compounds that contributed to the aroma of roasted bulgogi reaction flavor because of their potency and aroma properties. The concentrations of the aroma-active compounds increased as the reaction temperature increased, whereas those of the sulfide compounds decreased.

Changes of Flavor Component in Tomato Fruits during Subatmospheric Pressure Storage (감압저장 중 토마토과실의 향기성분의 변화)

  • Sohn, Tae-Hwa;Cheon, Sung-Ho;Choi, Sang-Won;Moon, Kwang-Deok
    • Applied Biological Chemistry
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    • v.31 no.3
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    • pp.298-307
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    • 1988
  • The kinds of volatiles in tomato fruits during storage were increased with the period of climacteric rise. The increasing and decreasing rate of their contents were slower under subatmospheric pressure-low temperature (SAP-L) than under normal atmospheric pressure-normal temperature (NAP-N). High contents of 2-hexanone, n-pentanol, and ethanol were decreased at the early period of storage and then increased. The content of n-octanol and furfural were increased, while that of n-butanol, cyclohexanone, and phenylacetaldehyde was decreased during storage. On the other hand, the content of trans, trans-2,4-decadienol, benzyl alcohol, and 2-heptanone was not changed during storage.

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The Influence of Curing Conditions on the Composition of Essential Oil of Burley Tobacco Leaves (버어리종 잎담배의 건조조건이 정유성분 조성에 미치는 영향)

  • 배성국;김도연;이윤환;김영회
    • Journal of the Korean Society of Tobacco Science
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    • v.24 no.2
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    • pp.75-81
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    • 2002
  • This study was performed to investigate the influence of curing conditions on the composition of essential oil during curing process of burley tobacco leaves. The curing conditions were the primed curing in vinyl house (house-curing), air-curing barn (air-curing) and stalk-curing in conventional curing house (stalk-curing). Total 90 compounds are identified from the steam volatile oils of harvest and cured tobacco leaves by GC and GC-MS, respectively. The major components were neophytadiene, hexadecanoic acid, 3,8,13-duvatriene-1,5-diols, oxide-9-methylene-3,13-duvadienols, solanone, megastigma-4,6,8-trien-3-ones, phenylacetaldehyde, $\beta$-phenylethyl alcohol, indole, dihydroactinidiolide and phytol. The amount of alcoholic compounds was decreased more than approximately 50% in cured leaves without regard to the curing conditions. $\beta$-Phenylethyl alcohol and 3,8,13-duvatriene-1,5-diols were decreased more in air curing and stalk curing than in house curing. The amounts of phenylacetaldehyde, solanone, $\beta$-damascone, $\beta$ -damascenone, oxysolanone and megastigma-4,6,8-trien-3-ones as ketonic compounds, dihydroactinidiolide and indole as miscellaneous compounds in air-cured and stalk-cured tobacco leaves were 2 times higher than those in house-cured leaves, while esteric and acidic compounds were not changed largely in content by curing conditions.

Analysis of Volatile Compounds, Produced in a Glucose Solution Fermented by Saccharomyces bayanus, during Fermentation and Conservation of Fermented Solution 1. Neutral Fraction (Saccharomyces bayanus에 의한 Glucose 용액의 발효중 생성된 휘발성 성분과 저장중 이 성분들의 분석 1. 중성분획)

  • 정숙현
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.6
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    • pp.956-963
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    • 1995
  • Twenty esters, 14 alcohols, 5 aldehydes, 5 ketones, 5 lactones, 2 S-containing compounds and 1 hydrocarbon are identified by GC-MS from volatile compounds in a glucose solution containing Yeat-Carbon-Base medium fermented for 64 hrs by Saccharomyces bayanus at pH 3.5, $25^{\circ}C$, 400rpm and 35L/h of aeration for 24hrs. Under the different conditions of conservation(1~4), ethyl 2-hydroxy-4-metjhylpentanoate, ethyl succinate, nonanol and phenylacetaldehyde are produced during conservation of fermented solution. 17 esters increased during conservation at $13^{\circ}C$ for 12 weeks and the increase of ethyl 9-hexadecenoate is important among 13 esters increased during conservation at $35^{\circ}C$ for 24hrs. During conservation, aldehydes increased at $35^{\circ}C$, but decreased at $13^{\circ}C$ and the great increase of isobutanal, benzaldehyde and phenylacetaldehyde is observed at $35^{\circ}C$. Alcoho and lactones increased but ketones decreased during conservation.

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Allelopathic Effects of Volatile Substances Emitted by Lycopersicon esculentum (토마토에서 방산된 휘발성 물질의 알레로파시 효과)

  • 김영식;길봉섭;이은복
    • The Korean Journal of Ecology
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    • v.21 no.2
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    • pp.151-156
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    • 1998
  • the phytotoxic effects of volatile substances emitted from the tomato plant (Lycopersicon esculentum) on receptor plants such as Bidens bipinnata, Plantago asiatica, Lactuca sativa, Eragrositis ferruginea and Achyranthes japonica were investigated. Bolatile substances from the leaves inhibited seedling growth of receptor plants in the laboratory tests. The inhibition response varied with the concentration of compounds. To identify the phytotoxic compounds from tomato plant a GC/MS method was employed. Forth compounds, such as trans-2-hexeal, linalool, phenylacetaldehyde, methlsalicylic acid and tetradecanaic acid were identified from the essential oil of tomato plants. The findings suggest that the tomato plant may have allelopathic potential.

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