נגישות
menu      
חיפוש מתקדם
Chemical Engineering Transactions

Ibdah, M., Frutarom LTD., Biotechnology R and D Lab., P.O.B 10067, Haifa 26110, Israel
Lavid, N., Frutarom LTD., Biotechnology R and D Lab., P.O.B 10067, Haifa 26110, Israel
Amit, A., Frutarom LTD., Biotechnology R and D Lab., P.O.B 10067, Haifa 26110, Israel
Dror, N., Frutarom LTD., Biotechnology R and D Lab., P.O.B 10067, Haifa 26110, Israel

The typical fresh and pleasant top notes of crushed fruits and many green parts of plants, often referred as "green" note, arise from volatile C6-compounds, such as (E2)-hexanal (leaf aldehyde), and (Z3)-hexenol (leaf alcohol). These compounds can be extracted from the plant tissues but, as they are required in industrial products in concentrations comparable to those in the source material, this utilizes high amounts of materials and is generally not economically realistic. Chemical synthesis of these compounds can meet the amounts required in industry but results in "synthetic compound" labelling that is not well perceived by consumers whose demand, especially in Western Europe, is in favour of "natural product". Biotechnology represents a very attractive alternative for the production of flavors and fragrances that can be considered as natural. In addition, compared to chemical synthesis, the biotechnological approach offers the resolution of enantiomeric mixtures as they occur in nature, thus eliminating subsequent separation steps and improving the perception of scent that could be affected by chirality. Here we report on a novel way for the biosynthesis of (E2)-hexanal and (Z3)-hexenol by biotechnological means; Green note compounds were produced by growing engineered bacteria in a specifically tailored medium supplemented with 10% PUFA-rich oil. Bacteria transformed with a novel gene NX6125 degraded the Poly Unsaturated Fatty Acids, such as linoleic- and linolenic acid, into leaf aldehydes and alcohols. In addition, a brand new method for downstream processing i.e. isolation, concentration, and purification of the desired products, is introduced. This innovative development constitutes an elegant protocol for the industrial-scale production of natural green notes. Copyright © 2010, AIDIC Servizi S.r.l.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Green routes to green notes
20

Ibdah, M., Frutarom LTD., Biotechnology R and D Lab., P.O.B 10067, Haifa 26110, Israel
Lavid, N., Frutarom LTD., Biotechnology R and D Lab., P.O.B 10067, Haifa 26110, Israel
Amit, A., Frutarom LTD., Biotechnology R and D Lab., P.O.B 10067, Haifa 26110, Israel
Dror, N., Frutarom LTD., Biotechnology R and D Lab., P.O.B 10067, Haifa 26110, Israel

Green routes to green notes
The typical fresh and pleasant top notes of crushed fruits and many green parts of plants, often referred as "green" note, arise from volatile C6-compounds, such as (E2)-hexanal (leaf aldehyde), and (Z3)-hexenol (leaf alcohol). These compounds can be extracted from the plant tissues but, as they are required in industrial products in concentrations comparable to those in the source material, this utilizes high amounts of materials and is generally not economically realistic. Chemical synthesis of these compounds can meet the amounts required in industry but results in "synthetic compound" labelling that is not well perceived by consumers whose demand, especially in Western Europe, is in favour of "natural product". Biotechnology represents a very attractive alternative for the production of flavors and fragrances that can be considered as natural. In addition, compared to chemical synthesis, the biotechnological approach offers the resolution of enantiomeric mixtures as they occur in nature, thus eliminating subsequent separation steps and improving the perception of scent that could be affected by chirality. Here we report on a novel way for the biosynthesis of (E2)-hexanal and (Z3)-hexenol by biotechnological means; Green note compounds were produced by growing engineered bacteria in a specifically tailored medium supplemented with 10% PUFA-rich oil. Bacteria transformed with a novel gene NX6125 degraded the Poly Unsaturated Fatty Acids, such as linoleic- and linolenic acid, into leaf aldehydes and alcohols. In addition, a brand new method for downstream processing i.e. isolation, concentration, and purification of the desired products, is introduced. This innovative development constitutes an elegant protocol for the industrial-scale production of natural green notes. Copyright © 2010, AIDIC Servizi S.r.l.
Scientific Publication
You may also be interested in