Advertisement

Biotechnology Letters

, Volume 13, Issue 11, pp 765–768 | Cite as

On the steric course of the microbial generation of (Z6)-gamma-dodecenolactone from (10R, S) 10-hydroxy-octadeca-(E8, Z12)-dienoic acid

  • Gianna Allegrone
  • Massimo Barbeni
  • Rosanna Cardillo
  • Claudio Fuganti
  • Piero Grasselli
  • Anna Miele
  • Antonella Pisciotta
Article

Summary

(Z6)-gamma-dodecenolactone samples produced endogenously inFusariumpoae and biogenerated from (10R, S) 10-hydroxy-octadeca-(E8, Z12)-dienoic acid inCladosporiumsuaveolens show (R) and (S) configurations, respectively.

Keywords

Organic Chemistry Bioorganic Chemistry Dienoic Acid Microbial Generation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Armstrong, D. W. (1989) InFlavor Chemistry, Trends and Developments, Teranishi, R.; Buttery, R. G.; Shahidi, F., Eds.; ACS Symposium Series 388, American Chemical Society: Washington, DC, 105–120Google Scholar
  2. Cardillo, R.: Fronza, G.; Fuganti, C.; Grasselli, P.; Nepoti, V.; Barbeni, M.: Guarda, P. A. (1989)J. Org. Chem., 59, 4979–4980Google Scholar
  3. Cardillo, R. et al., (1990)Eur. Appl., 90402217.5Google Scholar
  4. Cardillo, R.; Fronza, G.; Fuganti, C.: Grasselli, P.; Mele, A.; Allegrone, G.: Barbeni, M.; Pisciotta, A. (1991)J. Org. Chem., 56, 5239–5241Google Scholar
  5. Fronza, G.; Fuganti, C.; Grasselli, P.; Mele, A.; Allegrone, G.: Barbeni, M.; Pisciotta, A, (1991)J. Chem. Soc. Perkin Trans I, in pressGoogle Scholar
  6. Guichard, E.; Mosandl, A.; Hollnagel, A.; Latrasse, A.; Henry, R (1991)Z. Lebensm. Unters. Forsch., 193, 26–31Google Scholar
  7. Labeque, R.; Marnett, L. J. (1987)J. Amer. Chem. Soc., 109, 2828–2829Google Scholar
  8. Mosandl, A.; Guenther, C.; Gessner, M.; Deger, W.; Singer, G.; Heusinger, C. (1988), inBioflavor'87, Schreier, P., Ed.; de Gruyter: Berlin, 55–74Google Scholar
  9. Nitz, S.; Kollmansberger, H.; Drawert, F. (1989)Chem. Mikrobiol. Technol. Lebensm., 12, 105–107Google Scholar
  10. Pickenhagen, W. (1989) inFlavor Chemistry, Trends and Developments, Teranishi, R.; Buttery, R. G.; Shahidi, F., Eds.; ACS Symposium Series 388, American Chemical Society: Washington, DC, 151–157Google Scholar
  11. Tuynenburg Muys, G.; Van der Ven, B.; De Jonge, A. P. (1963)Appl. Microbiol., 11, 389–398Google Scholar
  12. Werkhopp, P.; Bretschneider, W.; Guenther, M.; Hopp, R.; Surburg, H. (1990) inFlavor Science and Technology, Bessière, Y.; Thomas, A. F., eds.; J. Wiley and Sons, 33–36Google Scholar

Copyright information

© Kluwer Academic Publishers 1991

Authors and Affiliations

  • Gianna Allegrone
    • 1
  • Massimo Barbeni
    • 1
  • Rosanna Cardillo
    • 2
  • Claudio Fuganti
    • 2
  • Piero Grasselli
    • 2
  • Anna Miele
    • 2
  • Antonella Pisciotta
    • 1
  1. 1.San Giorgio Flavors (Pernod Ricard Group)TorinoItaly
  2. 2.Dipartimento di Chimica del PolitecnicoCentro CNR per la Chimica delle Sostanze Organiche NaturaliMilanoItaly

Personalised recommendations