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The source of the acyl moiety in the biosynthesis of volatile banana esters
Author(s) -
Gilliver Peter J.,
Nursten Harry E.
Publication year - 1976
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740270212
Subject(s) - chemistry , moiety , acylation , coenzyme a , biosynthesis , acetic acid , alcohol , butyrate , cofactor , organic chemistry , biochemistry , volatile fatty acids , acyl group , enzyme , rumen , catalysis , fermentation , reductase , alkyl
Using headspace analysis of incubated banana slices, it has been shown that addition of acetyl‐coenzyme A leads to marginal increases in acetic acid esters, whereas butyryl‐coenzyme A gives up to five‐fold increases in headspace concentrations of isobutyl and isopentyl butyrate. The increases in esters were much more marked, when the appropriate alcohol was added as well, those with butyryl‐coenzyme A being up to 14 times greater. Thus acyl‐coenzyme A can act as acylating agent in ester formation and, since in the absence of banana slices little change can be detected, the slices supply some essential factor.