Bio-oxidation of Terpenes: An Approach for the Flavor Industry

被引：137
作者：
Bicas, Juliano Lemos [1 ]
Dionisio, Ana Paula [1 ]
Pastore, Glaucia Maria [1 ]
机构：
[1] Univ Estadual Campinas, FEA, Dept Ciencia Alimentos, Lab Bioaromas, BR-13083862 Campinas, SP, Brazil
来源：
CHEMICAL REVIEWS | 2009年 / 109卷 / 09期
关键词：
CUTWORM SPODOPTERA-LITURA; ALPHA-PINENE OXIDE; PEPPERMINT MENTHA-PIPERITA; PSEUDOMONAS-RHODESIAE CIP-107491; RHODOCOCCUS-ERYTHROPOLIS DCL14; PALLADIUM-CATALYZED OXIDATION; D-LIMONENE BIOTRANSFORMATION; SOLID-PHASE MICROEXTRACTION; SELENIUM DIOXIDE OXIDATION; ABIES SUSPENSION-CULTURE;
D O I：
10.1021/cr800190y
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
A study on bio-oxidation of terpenes: an approach for the flavor industry has been reported. The terpenes are secondary metabolites of plants that are produced, as a defense against microorganisms and insects in addition to their pollinator attractive properties. The biotransformation capacity of culture suspensions of achillea millefolium was investigated using different monoterpenes and a mixture of farnesol isomers. Terpenes are a good starting material for the synthesis of many fine chemicals due to their similar carbon skeleton. Flavor terpenes produced via biotransformation are completely adapted to the new market demand, despite their natural nature, many of them have been proven to play an important biological role against certain types of cancer.
引用
收藏
页码：4518 / 4531
页数：14
相关论文
共 231 条
[1]  
ABRAHAM WR, 1985, CIBA F SYMP, V111, P146
[2]   Biotransformation of (R)-(+)- and (S)-(-)-limonene to α-terpineol by Penicillium digitatum -: investigation of the culture conditions [J].
Adams, A ;
Demyttenaere, JCR ;
De Kimpe, N .
FOOD CHEMISTRY, 2003, 80 (04) :525-534
[3]  
Agrawal R, 2000, J FOOD SCI TECH MYS, V37, P430
[4]   Bioconversion of alpha pinene to verbenone by resting cells of Aspergillus niger [J].
Agrawal, R ;
Joseph, R .
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2000, 53 (03) :335-337
[5]  
Agrawal R, 1999, BIOTECHNOL BIOENG, V63, P249, DOI 10.1002/(SICI)1097-0290(19990420)63:2<249::AID-BIT14>3.0.CO
[6]  
2-D
[7]   Biotransformations by Botrytis species [J].
Aleu, J ;
Collado, IG .
JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC, 2001, 13 (4-6) :77-93
[8]   Catalytic oxidation of α-pinene by transition metal using t-butyl hydroperoxide and hydrogen peroxide [J].
Allal, BA ;
El Firdoussi, L ;
Allaoud, S ;
Karim, A ;
Castanet, Y ;
Mortreux, A .
JOURNAL OF MOLECULAR CATALYSIS A-CHEMICAL, 2003, 200 (1-2) :177-184
[9]   Enzymatic carotenoid degradation and aroma formation in nectarines (Prunus persica) [J].
Baldermann, S ;
Naim, M ;
Fleischmann, P .
FOOD RESEARCH INTERNATIONAL, 2005, 38 (8-9) :833-836
[10]  
Bauer K., 2001, Common fragrance and flavor materials: preparation, properties and uses, P293
12345678910