<abstract xmlns="http://www.w3.org/1999/xhtml"><p> 2(E)-hexenal is a green note flavour molecule that is widely used in various compositions of aromas, flavours and perfumery. As there is considerable demand for naturally produced aromas this article deals with some aspects of this C6-volatile production with regard to the selection of plant source material and reaction conditions. The following plants were tested for this purpose: runner bean (Phaseolus coccineus), common bean (Phaseolus vulgaris), three (Capsicum annuum) bell pepper varieties, garden cress (Lepidium sativum), green slicing cucumber (Cucumis sativa), mung beans (Vigna mungo) and brown lentils (Lens culinaris). Selection of source material was considered on the basis of 2(E)-hexenal yield and productivity. The common bean leafs were able to produce up to 35 mg of 2(E)-hexenal/kg fresh leaves.</p></abstract>

2(E)-hexenal is a green note flavour molecule that is widely used in various compositions of aromas, flavours and perfumery. As there is considerable demand for naturally produced aromas this article deals with some aspects of this C6-volatile production with regard to the selection of plant source material and reaction conditions. The following plants were tested for this purpose: runner bean (Phaseolus coccineus), common bean (Phaseolus vulgaris), three (Capsicum annuum) bell pepper varieties, garden cress (Lepidium sativum), green slicing cucumber (Cucumis sativa), mung beans (Vigna mungo) and brown lentils (Lens culinaris). Selection of source material was considered on the basis of 2(E)-hexenal yield and productivity. The common bean leafs were able to produce up to 35 mg of 2(E)-hexenal/kg fresh leaves.

Investigation of plant sources of hydroperoxide lyase for 2(E)-hexenal production

Department of Chemical and Biochemical Engineering, Institute of Chemical and Environmental Engineering, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia

Axxence Slovakia, s.r.o., Mickiewiczova 9, 811 07 Bratislava

Acta Chimica Slovaca

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

2(E)-hexenal is a green note flavour molecule that is widely used in various compositions of aromas, flavours and perfumery. As there is considerable demand...

Investigation of plant sources of hydroperoxide lyase for 2(E)-hexenal production

Published Online: Dec 05, 2015

Page range: 156 - 165

DOI: https://doi.org/10.1515/acs-2015-0027

Keywords
2(E)-hexenal, hydroperoxide lyase, linolenic acid, lipoxygenase, C6 volatiles, green note

© Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Investigation of plant sources of hydroperoxide lyase for 2(E)-hexenal production

Published Online: Dec 05, 2015

Page range: 156 - 165

DOI: https://doi.org/10.1515/acs-2015-0027

Keywords2(E)-hexenal, hydroperoxide lyase, linolenic acid, lipoxygenase, C6 volatiles, green note

© Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Keywords
2(E)-hexenal, hydroperoxide lyase, linolenic acid, lipoxygenase, C6 volatiles, green note