Decalactone gamma

A flavor is tried at several different levels and in different mediums until the most characteristic one is selected. This is important because the character of a material is known to change quaUty with concentration and environment. For example, anethole, ben2aldehyde, and citral taste different with and without acid. Gamma-decalactone has different characters at different levels of use. -/ fZ-Butyl phenylacetate with acid is strawberry or fmity without acid it is creamy milk chocolate. 2,5-Dimethyl-4-hydroxy-3-(2Fi)-furanone with acid is strawberry without acid it is caramel or meat. 

Fntity Benzyl propionate Butyl acetate Cinnamyl anthranilate. formate Citronellyl acelate. butyrate, isobutyrate. propionate, Delta-decalactone Diethyl malunate Dimethylbenzyl carbinyl acetate Delta-dodecalactone Ethyl p-anlsate. benzoate, butyrate, heptanoate, hexanoate. maltol. nonanoate Isoamyl butyrate, hexanoate. isovalerate, cinnamate Linalyl isobutyrate. propionate Mallol Methyl benzoate, cinnamate 2-Methyl-undecanal, Nerohdol Octanol. Octyl formaie Phencthyl isobuiyrate. isovalerate gamma- Indecalactone. 

Paris also contains fruity notes, including alpha damascone and gamma-decalactone, which contrast with the green side of the violet accord. Violet and raspberry, both of which can contain ionones, form a natural association, and a trace of Frambinone can also work well in this context. 

Druaux, C., Lubbers, C., Lubbers, S., Charpentier, C., VoUley, A. (1995). Effects of physicochemical parameters of a model wine on the binding of a model wine on the binding of gamma-decalactone on bovine serum-albumin. Food Chem., 53, 203-207. 

CIC The main components, responsible for the repulsive odour are 1-propanethiol, ethanthiol and methanethiol, and the corresponding sulfides. Ethyl butyrate and ethyl-2-methyl butyrate impart the fruity, fresh strawberry character. Components like vanillin, 2,5-dimethyl-4-hydroxy-furan-3(2H)-one, 3-methyl-cyclopent-2-en-2-ol-l-one, gamma-decalactone (all not yet identified in Durian) may support the creamy nutty character. 

CIC The powerful odour is dominated by 2-isobutyl thiazole and 3-pentanethiol. The green notes are lipid degradation products like (E)-2-hexenal, hexanal and higher unsaturated aldehydes, the pineapple-pear like fruity notes are derived from methyl hexanoate, ethyl-2-hexenoate and hexyl acetate. The spicy cinnamon notes are represented by 3-phenyl propyl acetate, cinnamyl acetate, methyl cinnamate, ethyl cinna-mate and ciimamaldehyde. Gamma-decalactone and 2,5-dimethyl-4-hydroxy-furan-3(2H)-one and 3-hydroxy-2-butanone add the sweet, creamy body. Beta-famesene, citronellol, 2-phenylethanol, beta-ionone add the sweet, floral, quincelike part and methyl benzoate and ethyl benzoate impart a characteristic medicinal, exotic topnote. 

Farbood and Willis(68) in a recent patent application disclosed a process for production of optically active alpha-hydroxy decanoic acid (gamma-decalactone) by growing Yarrowia lipolytica on castor oil as a sole source of carbon. This is a good example of a commercial application of a volatile chemical produced by a microorganism. Yields of up to 6 grams per liter culture media were obtained making this a promising industrial fermentation. 

Reis, C.N., Goncalves, M., Aguedo, N., Gomes, J.A., Teixeira, and Vicente, A.A. (2006). Application of a novel oscillatory flow micro-bioreactor to the production of gamma-decalactone in a two immiscible liquid phase medium. Biotech. Letters, Vol. 28, pp. 485 90. 

Gatfield, I. (1995) Gamma-decalactone preparation with high stereospecificity. Patent DE 4401388. 

Meyer, J. (1993) Gamma-decalactone microbial production from alkyl ricinoleate by hydrolysis, beta-oxidation, and chemical cyclisation of 4-hydroxydecanoic acid produced for flavoring and perfume. Patent DE 4126997. 

Voilley, A., and Delest, P. (1994) Production of gamma-decalactone by bioconversion. Patent FR 2705971. 

L., and Voilley, A. (1998) Trapping of gamma-decalactone by adsorption on hydrophobic sorbents application to the bioconversion of methyl ricinoleate by the yeast Sporidiobolus salmonicolor. Biotechnol. Tech., 12, 109-113. 

Alchihab, M., Destain, J., Aguedo, M., Majad, L., Ghalfi, H., Wathelet, J.P., and Thonart, P, (2009) Production of gamma-decalactone by a psychrophilic and a mesophilic strain of the yeast Rhodotorula aurantiaca. AppL Biochem. Biotechnol., 158, 41-50. 

Earbood MI, Willis BJ (1985) Production of gamma-decalactone. US Patent No 4560656 Pickers P, Benetti P, Wache Y, Marty A, Mauersberger S, Smit M, Nicaud J (2005) Hydrophobic substrate utilisation by the yeast, and its potential applications. FEMS Yeast Res 5(6-7) 527-543. doi 10.1016/j.femsyr.2004.09.004... 

Kim BN, Joo YC, Kim YS, Kim KR, Oh DK (2012) Production of 10-hydroxystearic acid fi om oleic acid and olive oil hydrolyzate by an oleate hydratase fi om Lysinibacillus fiisiformis. Appl Microbiol Biotechnol 95(4) 929-937. doi 10.1007/s00253-011-3805-2 Kongo JM (ed) (2013) Lactic acid bacteria—R D for food, health and livestock purposes, InTech, Rijeka, Croatia, doi 10.5772/2825 ISBN 978-953-51-0955-6 Klimin B, Mlinch T (1998) Microbiological process for producing gamma-decalactone. US patent No 5 849551A... 

Neto RS, Pastore GM, Macedo GA (2004) Biocatalysis and biotransfoimation producing gamma-decalactone. J Food Sci 69(9) C677-C680... 

Wache Y, Bergmark K, Courthaudon J-L, Aguedo M, Nicaud J-M, Belin J-M (2000) Medium-size droplets of methyl ricinoleate are reduced by cell-surface activity in the gamma-decalactone production by Yarrowia lipolytica. Lett Appl Microbiol 30(3) 183-187. doi 10.1046/j.l472-765X.2000.00678.X... 

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