Abstract
Both 2,5-dimethyl-3(2H)-furanone (DMHF) and 2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (EMHF) were produced at concentrations up to 4 mg l−1 and 20 mg l−1 respectively by yeast fermentation of a heated mixture of a single amino acid and a single sugar added to a yeast extract/peptone/glucose (YPG) medium. About 1 mg DMHF 1−1 was also produced from precursors in the autoclaved YPG medium but EMHF formation depended entirely on the presence of a heated ribose/amino acid mixture. Glutamate was the best precursor amino acid for both furanones. Formation of EMHF showed a positive, non-linear response to ribose/glutamate concentration from 20 to 200 mM in the heated mixture.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Hayashida Y, Slaughter JC (1997) Biosynthesis of flavour-active furanones by Saccharomyces cerevisiae during fermentation depends on the malt type used in medium preparation. Biotechnol. Lett. 19: 429–431.
Hayashida Y, Nishimura K, Slaughter JC (1998) The importance of the furanones HDMF and HEMF in the flavour profile of Japanese barley miso and their production during fermentation. J. Sci. Food Chem. 78: 88–94.
Huber UA (1992) Homofuraneol: a powerful tool to prepare and improve sophisticated high quality flavors. Perf. Flav. 17: 15–19.
Ledl F, Schleicher E (1990) New aspects of the Maillard reaction in foods and in the human body. Angew. Chem. Internatl. Engl. 29: 565–594.
Nunomura N, Sasaki M, Asao Y, Yokosuka T (1976) Isolation of 4-hydroxy-5-methyl-3(2H)-furanone, a flavor component in shoyu (soy sauce). Agric. Biol. Chem. 40: 491–495.
Rodin JO, Himel RM, Sverstein RM, Leeper RW, Gortner WA (1965) Volatile flavor and aroma components of pineapple. I. Isolation and tentative identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone. J. Food Sci. 30: 280–285.
Slaughter JC (1999) The naturally occurring furanones: formation and function from pheromone to food. Biol. Rev. Camb. Phil. Soc., in press.
Zabetakis I, Holden MA (1997) The effect of 6-deoxy-D-glucose on flavour bioformation from strawberry (Fragaria × ananassa, cv. Elsanta) callus cultures. Pl. Cell. Tiss. Org. Cult. 45: 25–29.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Hayashida, Y., Kuriyama, H., Nishimura, K. et al. Production of 4-hydroxyfuranones in simple media by fermentation. Biotechnology Letters 21, 505–509 (1999). https://doi.org/10.1023/A:1005548322173
Issue Date:
DOI: https://doi.org/10.1023/A:1005548322173