Investigation of plant sources of hydroperoxide lyase for 2(E)-hexenal production
Department of Chemical and Biochemical Engineering, Institute of Chemical and Environmental Engineering, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia
a Axxence Slovakia s.r.o., Mickiewiczova 9, 811 07 Bratislava
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Abstract: 2(E)-hexenal is a green note flavour molecule that is widely used in various compositions of aromas, flavours and perfumery. As there is considerable demand for naturally produced aromas this article deals with some aspects of this C6-volatile production with regard to the selection of plant source material and reaction conditions. The following plants were tested for this purpose: runner bean (Phaseolus coccineus), common bean (Phaseolus vulgaris), three (Capsicum annuum) bell pepper varieties, garden cress (Lepidium sativum), green slicing cucumber (Cucumis sativa), mung beans (Vigna mungo) and brown lentils (Lens culinaris). Selection of source material is considered on the basis of 2(E)-hexenal yield and productivity. The common bean leafs were able to produce up to 35 mg of 2(E)-hexenal /kg fresh leaves.
Keywords: 2(E)-hexenal, hydroperoxide lyase, linolenic acid, lipoxygenase, C6 volatiles, green note
Full paper in Portable Document Format: acs_0225.pdf
Acta Chimica Slovaca, Vol. 8, No. 2, 2015, pp. 156—165, DOI: 10.1515/acs-2015-0027