Three molecules potentially useful as natural food flavouring substances, in accordance with EEC directives, were isolated from a culture of Pichia membranaefaciens. The optimal culture conditions were found to be a yeast extract and glucose base at a pH between 5.0 and 6.0 and at an incubation temperature of 30-35°C. Flavouring substances were identified as propanoic acid ethyl ester, acetic acid 3-methyl-butyl ester and butyl ethyl ether by HRGC/MS. This is the first report of butyl ethyl ether in a natural matrix.
|Titolo:||Production of fruit-like flavouring substances from pichia membranaefaciens|
TATEO, FERNANDO (Primo)
BONONI, MONICA (Secondo)
|Parole Chiave:||acetic acid 3-methylbutyl ester ; biotechnology ; butyl ethyl ether ; natural flavouring substances ; Pichia membranaefaciens ; propanoic acid ethyl ester|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||1999|
|Appare nelle tipologie:||01 - Articolo su periodico|