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Biotechnological Production of Methyl-Branched Aldehydes

Biotechnological Production of Methyl-Branched Aldehydes

Marco Alexander Fraatz, Michael Goldmann, Torsten Geissler, Egon Gross, Michael Backes, Jens-Michael Hilmer, Jakob Ley, Johanna Rost, Alexander Francke, Holger Zorn

J Agric Food Chem. 2018 Mar 14;66(10):2387-2392.

PMID: 29534574

Abstract:

A number of methyl-branched aldehydes impart interesting flavor impressions, and especially 12-methyltridecanal is a highly sought after flavoring compound for savory foods. Its smell is reminiscent of cooked meat and tallow. For the biotechnological production of 12-methyltridecanal, the literature was screened for fungi forming iso-fatty acids. Suitable organisms were identified and successfully grown in submerged cultures. The culture medium was optimized to increase the yields of branched fatty acids. A recombinant carboxylic acid reductase was used to reduce 12-methyltridecanoic acid to 12-methyltridecanal. The efficiency of whole-cell catalysis was compared to that of the purified enzyme preparation. After lipase-catalyzed hydrolysis of the fungal lipid extracts, the released fatty acids were converted to the corresponding aldehydes, including 12-methyltridecanal and 12-methyltetradecanal.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP2724574	12-Methyltridecanoic acid		2724-57-4	Price

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