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Production of flavor compounds by hydroperoxide lyase from enzymatic extracts of Penicillium sp.

2002; Elsevier BV; Volume: 19-20; Linguagem: Inglês

10.1016/s1381-1177(02)00202-3

1873-3158

Sélim Kermasha, Xavier Perraud, Barbara Bisakowski, Florence Husson,

Microbial Metabolism and Applications

Crude enzymatic extracts obtained from Penicillium camemberti and Penicillium roqueforti were incubated with the 9-, 10-, 12- and 13-hydroperoxide isomers of linoleic acid (HPODs), used as substrates. The 10-HPOD isomer was the only substrate to be enzymatically converted into selected aldehydes, alcohols and acids by both enzymatic extracts. Gas–liquid chromatography/mass spectrometry (GC/MS) analyses showed the production of volatile C8-compounds, mainly 1-octen-3-ol, as well as non-volatile C10-compounds, including 10-oxo-8-decenoic acid, 10-oxodecanoic acid and 10-hydroxydecanoic acid from the 10-HPOD. The chromatographic analyses also indicated that the concentration of 1-octen-3-ol increased 2.8 and 3.1 times after incubation of the 10-HPOD isomer with the enzymatic extracts from P. camemberti and P. roqueforti, respectively. In addition, quantitative GC/MS analyses revealed that volatile C8- and non-volatile C10-compounds were produced at a molar ratio of about 1:1. A mild thermal treatment (70 °C, 5 min) of the crude enzymatic extracts, prior to their incubation with the 10-HPOD, inhibited 50% of the production of 1-octen-3-ol.