Biotechnology Letters

, Volume 13, Issue 12, pp 893–898 | Cite as

Apple pomace: An enzyme system for producing aroma compounds from polyunsaturated fatty acids

  • A. M. Almosnino
  • J. M. Belin
Article

Summary

This paper reports on the possibility of obtaining C-6 (hexanal) and C-10 (2,4-dedadienal) volatile aldehydes by degradation of linoleic acid (C18∶2 Δ 9–12) under the action of the intrinsic enzyme systems found in apple pomace. More aroma compounds are produced by micronization of the pomace and by adding SO2 (60 ppm) and vitamin C (500 ppm), thereby synergistically counteracting oxidation of phenolic compounds, which is a limiting factor in bioconversion.

Keywords

Oxidation Enzyme Organic Chemistry Hexanal Aldehyde 

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Copyright information

© Kluwer Academic Publishers 1991

Authors and Affiliations

  • A. M. Almosnino
    • 1
  • J. M. Belin
    • 2
  1. 1.SIABChateaubourgFrance
  2. 2.ENSBANA, Laboratoire de BiotechnologieUniversité de BourgogneDijonFrance

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