Természetes hexanal eloállítása biokatalízissel

Translated title of the contribution: The biocatalytic preparation of 'natural' hexanal

Judit Sz. Márczy, Ágnes Sz. Németh, Béla Szajáni, Zsuzsa Samu, Ádám Háger-Veress

Research output: Contribution to journalArticle


Hexanal is a component of the "green" flavour of fruit products. It was produced biocatalytically from linoleic acid in two steps. In the first step catalyzed by lipoxygenase enzyme, 13-hydroperoxy-9(Z),11(E)-octadecadienoic acid (13-HPOD) was formed in the presence of oxygen as co-substrate. In the second step 13-HPOD was cleaved by hydroperoxide lyase into hexanal and 12-oxo-9(Z)-dodecenoic acid. Lipoxygenase was extracted from soybean meal and hydroperoxide lyase from spinach leaves. It was justified that linoleic acid can be replaced by hydrolyzed sunflower oil which is much cheaper. Because of safety reasons compressed air was used instead of oxygen. Hexanal was isolated from the reaction mixture by repeated steam distillations.

Original languageHungarian
Pages (from-to)34-36
Number of pages3
JournalMagyar Kemiai Folyoirat, Kemiai Kozlemenyek
Issue number1
Publication statusPublished - Mar 1 2004


ASJC Scopus subject areas

  • Chemistry(all)

Cite this

Sz. Márczy, J., Sz. Németh, Á., Szajáni, B., Samu, Z., & Háger-Veress, Á. (2004). Természetes hexanal eloállítása biokatalízissel. Magyar Kemiai Folyoirat, Kemiai Kozlemenyek, 109-110(1), 34-36.