Production of flavor compounds by hydroperoxide lyase from enzymatic extracts of Penicillium sp.

Journal of Molecular Catalysis B: Enzymatic

Volumn 19-20, Issue , 2002, Pages 479-487

  Kermasha, Selim ^a   Perraud, Xavier ^a   Bisakowski, Barbara ^a   Husson, Florence ^b  

^a MCGILL UNIVERSITY   (Canada)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Characterization; Hydroperoxide lyase; Penicillium sp.

Indexed keywords

ALCOHOLS; ALDEHYDES; EXTRACTION; GAS CHROMATOGRAPHY; HEAT TREATMENT; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OLEIC ACID; SUBSTRATES;

INCUBATION;

ENZYMES;

1 OCTEN 3 OL; 10 HYDROXYDECANOIC ACID; 10 OXO 8 DECENOIC ACID; 10 OXODECANOIC ACID; ACID; ALCOHOL; ALDEHYDE; FLAVORING AGENT; FUNGAL ENZYME; HYDROPEROXIDE; HYDROPEROXIDE LYASE; LINOLEIC ACID; UNCLASSIFIED DRUG;

BIOSYNTHESIS; CONFERENCE PAPER; ENZYME SUBSTRATE; GAS LIQUID CHROMATOGRAPHY; HEAT TREATMENT; MASS SPECTROMETRY; PENICILLIUM; PENICILLIUM CAMEMBERTI; PENICILLIUM ROQUEFORTI; QUANTITATIVE ANALYSIS;

PENICILLIUM; PENICILLIUM CAMEMBERTI; PENICILLIUM ROQUEFORTII; PENICILLIUM SP.;

EID: 0037010698     PISSN: 13811177     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1381-1177(02)00202-3     Document Type: Conference Paper

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