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Formation of Decatrienones with a Pineapple-like Aroma from 1-13C-Acetate by Cell Cultures of the Birch Polypore, Fomitopsis betulina.
Journal of Agricultural and Food Chemistry ( IF 6.1 ) Pub Date : 2020-02-03 , DOI: 10.1021/acs.jafc.9b07494
Miriam Grosse 1 , Shimin Wu 2 , Ulrich Krings 1 , Ralf G Berger 1
Affiliation  

During submerged cultivation, the edible basidiomycete Fomitopsis betulina (previously Piptoporus betulinus) developed a fruity odor, strongly reminding of pineapple. Olfactometric analysis showed that this impression was mainly caused by the two (5E/Z,7E,9)-decatrien-2-ones. At the time of maximum concentration on the 5th day, the (5E/5Z)-ratio was 94:6. Three hypotheses were experimentally examined to shed light onto the genesis of the uncommon volatiles: first, an indirect effect of agro-industrial side-streams, such as cabbage cuttings, supporting good growth; second, an unsaturated odd-numbered fatty acid precursor; and third, a polyketide-like pathway. In the presence of 1-13C- or 2-13C-acetate up to five acetates were incorporated into the molecular ions of the C10-body. Addition of 1-13C-pyruvate or 1-13C-lactate did not confirm an odd-numbered starter of the polyketide chain. None of the methylketones was found in pineapple or any other food before.

中文翻译:

通过桦树多孔菌,白桦菌的细胞培养,从1-13C-乙酸盐中形成具有菠萝状香气的十咖啡酮。

在水下种植过程中,可食用的担子菌白粉病菌(以前称为白粉虱)产生了果味,强烈地让人联想到菠萝。嗅觉分析表明,这种印象主要是由两个(5E / Z,7E,9)-癸三烯-2-酮引起的。在第5天达到最大浓度时,(5E / 5Z)比率为94:6。对三个假设进行了实验检验,以揭示不常见挥发物的起源:首先,农用工业支流的间接作用,如甘蓝插条,支持良好的生长;第二,不饱和奇数脂肪酸前体;第三,类似聚酮化合物的途径。在存在1-13C-或2-13C-乙酸盐的情况下,最多将五种乙酸盐掺入C10-体的分子离子中。1-13C-丙酮酸盐或1-13C-乳酸盐的添加未确认聚酮化合物链的奇数起始物。以前在菠萝或其他任何食物中均未发现甲基酮。
更新日期:2020-02-03
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