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Production of Tomato Flavor Volatiles from a Crude Enzyme Preparation Using a Hollow-fiber Reactor by B. J. Cass; F. Schade; C. W. Robinson; J. E. Thompson; R. L. Legge is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.

What is Production of Tomato Flavor Volatiles from a Crude Enzyme Preparation Using a Hollow-fiber Reactor about?

In recent years there has been an increase in the interest in the production of compounds by isolation from natural sources or through processes that can be deemed "natural". This is of particular interest in the food and beverage industry for flavors and aromas. Hexanal, organoleptically known to possess "green character", is of considerable commercial interest. The objective of this study was to determine if the enzyme template known to be responsible for the synthesis of hexanal from linoleic acid (18:2) in tomato fruits could be harnessed using a hollow-fiber reactor. A hollow-fiber reactor system was set up and consisted of a XAMPLER ultrafiltration module coupled to a reservoir. The enzyme template was extracted from ripe tomato fruits and processed through an ultrafiltration unit (NMWC of 100 kDa) to produce a retentate enriched in soluble and membrane-associated lipoxygenase (LOX) and hydroperoxide lyase (HPL). This extract was recirculated through the lumen of the hollow-fiber ultrafiltration unit with the addition of substrate in the form of linoleic acid, with buffer addition to the reaction flask to maintain a constant retentate volume. Product formation was measured in

Who reads Production of Tomato Flavor Volatiles from a Crude Enzyme Preparation Using a Hollow-fiber Reactor?

Author

B. J. Cass; F. Schade; C. W. Robinson; J. E. Thompson; R. L. Legge

Publisher

John Wiley and Sons; Wiley (John Wiley & Sons); Wiley - V C H Verlag GmbbH & Co.; Wiley (ISSN 0006-3592)

Published

2000

Language

EN

Field

Biochemistry, Genetics and Molecular Biology (Life Sciences)