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. Tateo
Primo
;
M. Bononi
Secondo
;
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.
acetic acid 3-methylbutyl ester ; biotechnology ; butyl ethyl ether ; natural flavouring substances ; Pichia membranaefaciens ; propanoic acid ethyl ester
Settore AGR/15 - Scienze e Tecnologie Alimentari
1999
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/212321
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