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Aroma active alkylated pyrazines are produced by Basfia succiniciproducens as by‐products of succinic acid production
Author(s) -
Birk Florian,
Brescia Fabio F.,
Fraatz Marco A.,
Pelzer Ralf,
Zorn Holger
Publication year - 2021
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3674
Subject(s) - chemistry , aroma , succinic acid , chromatography , gas chromatography , tetramethylpyrazine , mass spectrometry , succinic anhydride , gas chromatography–mass spectrometry , organic chemistry , food science , medicine , alternative medicine , pathology
Culture supernatants of Basfia succiniciproducens derived from the industrial production of succinic acid exhibit an intense nutty, root vegetable‐like, buttery and sourish smell. By means of headspace‐gas chromatography‐mass spectrometry‐olfactometry (HS‐GC‐MS‐O), 14 odour‐active compounds were perceived and identified using two GC‐columns of different polarity and comparison of retention indices and mass spectra to those of authentic reference compounds. Several alkylated pyrazines, including 2,3,5‐trimethylpyrazine, 5‐ethyl‐2,3‐dimethylpyrazine, 2,3,5,6‐tetramethylpyrazine, 2,3,5‐trimethyl‐6‐ethylpyrazine, 2,3,5‐trimethyl‐6‐propylpyrazine and 2,3,5‐trimethyl‐6‐butylpyrazine were found to contribute to the aroma of the culture supernatant. Quantitation of the pyrazines was performed by means of dynamic headspace‐GC‐MS after standard addition, and 2,3,5,6‐tetramethylpyrazine (9.10 mg/L) was the most abundant compound. Waste streams of the biotechnological production of commodity chemicals may thus represent a sustainable resource for the isolation of aroma compounds.