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.
Production of fruit-like flavouring substances from pichia membranaefaciens / F. Tateo, M. Bononi, M.G. Pastore, E. Lubian, S. Martello, Y. Beccaro. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 11:1(1999), pp. 75-79.
Production of fruit-like flavouring substances from pichia membranaefaciens
F. TateoPrimo
;M. BononiSecondo
;
1999
Abstract
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.Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.