Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 54, Issue 17, Pages 6236-6240Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf061334w
Keywords
biotransformation; dihydrocoumarin; Saccharomyces cerevisiae; coumarin; melilotic acid; Bacillus cereus; Pseudomonas orientalis
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Natural dihydrocoumarin, which is of great interest in the flavor industry, was biotechnologically produced from pure coumarin or tonka bean meal with Pseudomonas orientalis, Bacillus cereus, and various Saccharomyces cerevisiae strains. Coumarin was shown to be converted to melilotic acid, which yielded dihydrocoumarin upon distillation during purification. About 1.0 g/L product was obtained from 25 g/L tonka beans with S. cerevisiae within 147 h. This dihydrocoumarin thus fulfills all of the criteria of a natural raw material and can be used as a natural flavoring in accordance with U.S. and European Union regulations.
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