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.
|Number of pages||3|
|Journal||Magyar Kemiai Folyoirat, Kemiai Kozlemenyek|
|Publication status||Published - Mar 1 2004|
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