Chemical Studies on Components of Dried Bonito, “Katsuobushi”

The flavor concentrate obtained by the extraction of “Katsuobushi” of bonito (Katsuwonus pelamis) with 80% ethanol and by the subsequent steam distillation of the extract was fractionated by the usual method and the resulting neutral, non-carbonyl oxygenated fraction was investigated by gas chromatography. The following components were tentatively identified: 2-pentanol and 2-methyl-1-heptanol as free alcohols, and 4 alcohols of n- and isobutanol, n-pentanol and n-dodecanol and 9 carboxylic acids of propanoic, n-butanoic, n-pentanoic, n-octanoic, n-nonanoic n-decanoic, n-dodecanoic, n-tetradecanoic and n-hexadecanoic acid as the constituents of esters. A constituent alcohol existing in the largest amount was isolated by gas chromatography and identified as 2-methyl-1-heptanol by elemental analysis, NMR, IR, and MS. A constituent acid existing in large amount was also isolated and investigated similarly, and the structure was partially estimated. 2-Methyl-1-heptanol holds a fresh woody aroma and seems to have a major effect on “Katsuobushi” flavor.     

Production of Honbushi-like Flavor by the Fermentation of Nijiru

It takes about 2 months for the molding process of Katsuobushi (dried bonito) production. A model of a short-term system for the molding process was desirable for the efficient selection of useful fungi for Katsuobushi production by evaluating the flavor change in the model system.

A liquid culture system using Nijiru (waste fluid of Katsuobushi sterilization), which is obtained from the Kezuribushi (sliced Katsuobushi) manufacturing process and contains abundant phenolic compounds of smoke tar, was found to be suitable for the short-term evaluation of a 10 day culture.     

Volatile Flavor Components of Dried Bonito (Katsuobushi) II. From Neutral Fraction

The aqueous extract of dried bonito (Katsuobushi) was distilled under reduced pressure. The resulting distillate with diethyl ether and the extract was separated into acidic, phenolic, basic and neutral fractions. The neutral fraction was further fractionated into ten sub-fractions by silica gel column chromatography. All these sub-fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry.

One hundred and sixty-five compounds were identified and 12 compounds were tentatively identified from the neutral fraction. Among them, 111 compounds were newly identified as flavor components of Katsuobushi.     

Volatile Flavor Components of Dried Bonito (Katsuobushi). I. On Basic,Acidic and Weak Acidic Fractions

The aqueous extract of dried bonito (Katsuobushi) was distilled by using a thin film evaporator. The resulting distillate was extracted with diethyl ether, and the extract was separated into basic, acidic, weak acidic, and neutral fractions.

The basic, acidic, and weak acidic fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry.

Seventy-four compounds, including 24 acids, 24 phenols, 8 pyridines, 12 pyrazines, 3 thiazoles, and 3 other compounds were identified. Thirty-six of these compounds were newly identified as volatile flavor compounds of Katsuobushi.     

Chemical Studies on Components of Dried Bonito, “Katsuobushi”

Volatile components obtained by the extraction of “Katsuobushi” with 80% ethanol and by the subsequent steam distillation of the extract were fractionated by the usual methods, and the resulting hydrocarbon fraction was investigated. Gas chromatographic study on this fraction originated from “Katsuobushi” of bonito (Katsuwonus pelamis) revealed 9 hydrocarbons, including n-tetradecane, n-pentadecane, n-hexadecane, n-heptadecane, n-octadecane, n-nonadecane, n-eicosane, n-heneicosane and n-docosane, which were tentatively identified by the retention times with the aid of authentic hydrocarbons. n-Pentadecane and n-heptadecane that were main components among these hydrocarbons were identified further by NMR and IR spectrometry. “Katsuobushi” of frigate mackerel (Auxis thazard), mackerel (Scomber Japonicus Houttuyn) or muroaji (Decapterus muroadsi) also contained n-penta-decane and n-heptadecane in large amounts, but did other hydrocarbons in negligible amounts.

Possible mechanisms of the hydrocarbon formation during the processing of “Katsuobushi” were discussed.     

Studies on the Flavors of Roast Barley (Mugi-cha)

Seven weakly acidic compounds were newly detected as flavor components of roast barley by using column and gas-liquid chromatographies. These compounds were characterized and identified by MS, IR, UV and NMR spectroscopies and the mixed melting point test.

These are 5-hydroxymaltol, maltol, 5-methylcyclopent-2-en-2-ol-1-one, phenol, m-cresol, pyrocatechol, resorcinol and an unidentified compound (MW 128). Maltol, 5-methylcyclopent-2-en-2-ol-1-one and 5-hydroxymaltol have so-called “sugary flavor,” and these compounds appear to concern with the sweet fragrant flavor of roast barley together with vanillin previously identified.

Phenol, m-cresol, pyrocatechol and resorcinol which have a strong characteristic odor are supposed to concern with the smoky flavor of roast barley.     

Aroma-Forming Substances from a Culture of the Mold Fungus Penicillium roquefortiGrown on Curd

Production of aroma-forming substances by Penicillium roquefortistrains No. 31 and No. 541-A grown on curd was studied. The data showed that strain No. 541-A is the most promising producer of cheese flavor. The flavor acquired a soily scent after more than 5 days cultivation, which may hamper the use of these cultures (particularly, No. 31) in the food industry.     

Changes in Flavor Components of Onion by γ-Irradiation

The effect of γ-irradiation on the flavor of Onions (Senshu Yellow) associated with sprout-inhibition has been investigated. The relative amounts of propionaldehyde, n-propyl mercaptan and di-n-propyl disulfide in onions stored for 0, 5, 10, 20 and 30 days, respectively, after irradiation were estimated by measurement of peak areas of gas chromatograms. It was observed that the lachrymatory character and the pungent flavor had been decreased by γ-irradiation (remarkably at 70 and 700 Krads). In this connection, the amounts of propionaldehyde and di-n-propyl disulfide were decreased with increasing radiation dose and storage period at room temperature (20 to 25°C) and at low temperature (4°C). Moreover, it was observed that the sweetness had been decreased by γ-irradiation, but the amount of n-propyl mercaptan was increased with radiation dose and storage period. Therefore it seems that there is no correlation between the sweetness of onion and the amount of n-propyl mercaptan.     

Characterization of newly developed pepper cultivars (Capsicum chinense) ‘Dieta0011-0301’, ‘Dieta0011-0602’, ‘Dieta0041-0401’, and ‘Dieta0041-0601’ containing high capsinoid concentrations and a strong fruity aroma

ABSTRACT

Capsaicinoids are responsible for the pungent flavor of peppers (Capsicum sp.). The cultivar CH-19 Sweet is a non-pungent pepper mutant that biosynthesizes the low-pungent capsaicinoid analogs, capsinoids. Capsinoids possess important pharmaceutical properties. However, capsinoid concentrations are very low in CH-19 Sweet, and Capsicum cultivars with high content capsinoids are desirable for industrial applications of capsinoids.

Habanero, Bhut Jolokia, and Infinity are species of Capsicum chinense, and have strong pungency and intense fruity flavors. In the present study, we report new cultivars with high concentrations of capsinoids (more than ten-fold higher than in CH-19 Sweet), and showed that these cultivars (Dieta0011-0301 and Dieta0011-0602 from Bhut Jolokia, Dieta0041-0401 and Dieta0041-0601 from Infinity) are of nutritional and medicinal value and have fruity aromas. We also obtained a vanilla bean flavor, vanillyl alcohol, and vanillyl ethyl ether from capsinoids in the fruit of these cultivars following the addition of ethanol at room temperature.     

Identification,validation and survey of a single nucleotide polymorphism (SNP) associated with pungency in <Emphasis Type="Italic">Capsicum</Emphasis> spp.

A single nucleotide polymorphism (SNP) associated with pungency was detected within an expressed sequence tag (EST) of 307 bp. This fragment was identified after expression analysis of the EST clone SB2-66 in placenta tissue of Capsicum fruits. Sequence alignments corresponding to this new fragment allowed us to identify an SNP between pungent and non-pungent accessions. Two methods were chosen for the development of the SNP marker linked to pungency: tetra-primer amplification refractory mutation system-PCR (tetra-primer ARMS-PCR) and cleaved amplified polymorphic sequence. Results showed that both methods were successful in distinguishing genotypes. Nevertheless, tetra-primer ARMS-PCR was chosen for SNP genotyping because it was more rapid, reliable and less cost-effective. The utility of this SNP marker for pungency was demonstrated by the ability to distinguish between 29 pungent and non-pungent cultivars of Capsicum annuum. In addition, the SNP was also associated with phenotypic pungent character in the tested genotypes of C. chinense, C. baccatum, C. frutescens, C. galapagoense, C. eximium, C. tovarii and C. cardenasi. This SNP marker is a faster, cheaper and more reproducible method for identifying pungent peppers than other techniques such as panel tasting, and allows rapid screening of the trait in early growth stages.     

Anaerobic degradation of phenylacetic acid by mixed and pure cultures

Summary A phenylacetic acid-degrading mixed culture was enriched from effluent of an anaerobic reactor for the treatment of waste water from cellulose bleaching. From this consortium a phenylacetic acid-degrading pure culture, strain DSU3, was isolated and, due to its typical morphology and substrate spectrum, tentatively classified as a Desulfosarcina sp. It could grow on and degrade phenylacetic acid, cyclohexane carboxylate, cyclohexylacetate, benzoate, fumaric acid and several volatile fatty acids, while phenol, o-hydroxybenzoate, p-hydroxybenzoate and glucose were not utilized. Production of mandelic acid from phenylacetic acid by the enrichment culture and utilization of benzoate, an intermediate of the mandelic acid pathway, by strain DSU3 may presumably indicate degradation of phenylacetic acid via the mandelic acid pathway.     

Bleu cheese flavor production by submerged fermentation with on-line monitoring by gas chromatography

Eight cultures ofPenicillium roqueforti and related species were compared in shake-flask cultures on the basis of aroma.P. decumbens IFO 7091 was chosen as having the aroma closest to real Bleu cheese, and was used for fermentation studies. Gas chromatography was employed to obtain a continuous record of 2-pentanone concentration in the fermentor. Methyl ketones are characteristic of Bleu cheese flavor, and a subjective correlation was observed between the aroma of the fermentor off-gas and the 2-pentanone concentration measured. Cell growth and milk fat utilization increased consistently with increasing agitation and aeration, but 2-pentanone production did not correlate with growth and was maximum at intermediate values of agitation and aeration. The maximum 2-pentanone concentration, 100 ppm, was approximately ten times the concentration in Bleu cheese on a dry solids basis. Production of Bleu cheese flavor by submerged fermentation offers the opportunity for a new commercial value-added product from butterfat.Mention of brand or firm names does not constitute an endorsement by the US Department of Agriculture over others of a similar nature not mentioned     

Yeast populations associated with the artisanal cheese produced in the region of Serra da Canastra, Brazil

The aim of this work was to describe the yeast populations present during the manufacturing of Minas cheese of the region of Serra da Canastra, Minas Gerais state, Brazil. Canastra cheese is produced from raw cow’s milk at the farmhouse level using artisanal procedures and natural whey cultures as starters. Samples from 10 farms were studied, and they included: raw milk, natural starter, cheese curd before salting and cheese after 5 days of ripening. The most frequent yeasts in whey, curd and cheese were Debaryomyces hansenii, Kluyveromyces lactis, Kodamaea ohmeri and Torulaspora delbrueckii. Many yeast isolates were able to produce proteases, lipases and β-galactosidades. Production of these enzymes by yeasts in the cheese would contribute to the development of the characteristic flavor and smell during the ripening process.     

Silica-immobilized Methylobacterium sp. NP3 and Acinetobacter sp. PK1 degrade high concentrations of phenol

Aims: To immobilize Methylobacterium sp. NP3 and Acinetobacter sp. PK1 to silica and determine the ability of the immobilized bacteria to degrade high concentrations of phenol. Methods and Results: The phenol degradation activity of suspended and immobilized Methylobacterium sp. NP3 and Acinetobacter sp. PK1 bacteria was investigated in batch experiments with various concentrations of phenol. The bacterial cells were immobilized by attachment to or encapsulation in silica. The encapsulated bacteria had the highest phenol degradation rate, especially at initial phenol concentrations between 7500 and 10 000 mg l^?1. Additionally, the immobilized cells could continuously degrade phenol for up to 55 days. Conclusions: The encapsulation of a mixed culture of Methylobacterium sp. NP3 and Acinetobacter sp. PK1 is an effective and easy technique that can be used to improve bacterial stability and phenol degradation. Significance and Impact of the Study: Wastewater from various industries contains high concentrations of phenol, which can cause wastewater treatment failure. Silica‐immobilized bacteria could be applied in bioreactors to initially remove the phenol, thereby preventing phenol shock loads to the wastewater treatment system.     

Mutations affecting phenol oxidase activity inDrosophila: quicksilver andtyrosinase-1

The complex enzyme phenol oxidase plays a major role in sclerotization and melanization of cuticle in insects. Production of active enzyme from the inactive proenzyme involves at least six protein components inDrosophila. We examine here the biochemical phenotype of two loci that affect phenol oxidase activity—quicksilver (qs; 1–39.5) andtyrosinase-1 (tyr-1; 2–54.5). Three mutations isolated by different procedures in three different laboratories are alleles at thequicksilver locus. The effects of these mutations have been monitored by means of enzyme assaysin vitro and in polyacrylamide gels and by measurement of catecholamine pool sizes. The activity of all three active enzyme components (A1, A2, and A3) is reduced inqs mutants. The activated enzyme of oneqs allele is thermolabile, while its activator is normal. Deletion and genetic mapping placetyr-1 nearpurple (pr; 2–54.5). Enzyme activity is reduced to 10% of normal but is not thermolabile and the activator is normal. The activity of all three A components is reduced. The diphenol oxidase activity in double mutant combinations shows that these mutations andDox-A2 (Pentzet al., 1986) affect this enzyme in different ways.B.C.B. was supported by National Institutes of Health Research Grant GM31217 and E.S.P. was supported by National Institutes of Health Research Grant GM19242 to T.R.F.W.     

Studies on the Pungent Principle of Capsicum

The chemical constitutions of the pungent principle of Capsicum were investigated. These principles are assumed to consist of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin and two or more analogues of these materials. Thin-layer chromatography and open tubular gas chromatography showed that the natural pungent mixture contains no cis-isomer of capsaicin. The chemical structure of nordihydrocapsaicin was determined as N-(4-hydroxy-3-methoxybenzyl)-7-methyloctanamide by gas chromatography, infrared spectroscopy, mass spectrometry and nuclear magnetic resonance spectroscopy. In addition, homodihydrocapsaicin was identified as N-(4-hydroxy-3-methoxybenzyl)-9-methyl-decanamide. These identities were also proven by comparison with synthetic samples.     

Biodegradation of phenol and <Emphasis Type="Italic">m</Emphasis>-cresol by <Emphasis Type="Italic">Candida albicans</Emphasis> PDY-07 under anaerobic condition

Strain Candida albicans PDY-07 was used to study the anaerobic biodegradation of phenol and m-cresol as single and dual substrates in batch cultures. The strain had a higher potential to degrade phenol than m-cresol. The cell growth kinetics of batch cultures with various initial m-cresol concentrations was investigated, and the Haldane kinetic model adequately described the dynamic behavior of cell growth on m-cresol. When cells grew on the mixture of phenol and m-cresol, substrate interactions were observed. Phenol inhibited the utilization of m-cresol; on the other hand, m-cresol also inhibited the degradation of phenol. However, the presence of low-concentration phenol enhanced m-cresol biodegradation; 100 mg/l m-cresol could be completely degraded within a shorter period of time than m-cresol alone in the presence of 150–300 mg/l phenol. The maximum m-cresol biodegradation rate was obtained at the existence of 200 mg/l phenol. Phenol was preferably utilized by the strain as a carbon and energy source. In addition, a sum kinetics model was used to describe the cell growth behavior in binary mixture of phenol and m-cresol, and the interaction parameters were determined. The model adequately predicted the growth kinetics and the interaction between the substrates.     

Potential of <Emphasis Type="Italic">Rhodococcus erythropolis</Emphasis> as a bioremediation organism

Summary The capability of Rhodococcus erythropolis CCM 2595(ATCC 11048) to utilize phenol, pyrocatechol, resorcinol, p-nitrophenol, p-chlorophenol, hydroquinone and hydroxybenzoate, respectively, or as respective binary mixtures with phenol, was described. This capability was found to depend on the substrate and its initial concentration. Some monoaromatic compounds had a suppressive effect on the strain’s ability to utilize phenol in a binary mixture and easily utilizable monoaromatics were strong inducers of the phenol 2-monooxygenase (EC 1.14.13.7). The capacity of R. erythropolis to colonize a synthetic zeolite was demonstrated and the enhancement of phenol tolerance of biofilms utilizing phenol was observed. The effect of humic acids on phenol killing was described and discussed as well. To allow use of recombinant DNA technology for strain improvement, methods of genetic transfer (transformation and conjugation) in R. erythropolis were established.     

Characterization of a high-affinity phenol hydroxylase from Comamonas testosteroni R5 by gene cloning, and expression in Pseudomonas aeruginosa PAO1c

Comamonas testosteroni strain R5 is a phenol-degrading bacterium which expresses a phenol-oxygenating activity that is characterized by low K _s (the apparent half-saturation constant in Haldane's equation) and low K _SI (the apparent inhibition constant) values. We have now cloned the gene cluster encoding a phenol hydroxylase (phcKLMNOP) and its cognate regulator (phcR) from strain R5. Transformation of Pseudomonas aeruginosa PAO1c (Phenol⁻ Catechol⁺) with pROR502, a derivative of pRO1614 containing the cloned genes, confers the ability to grow on phenol as the sole carbon source. The K _s and K _SI values for the phenol-oxygenating activity of PAO1c(pROR502) are almost identical to those of strain R5, suggesting that the phcKLMNOP genes encode the major phenol hydroxylase in strain R5. A phylogenetic analysis shows the phenol hydroxylase from strain R5 to be more closely related to toluene/benzene-2-monooxygenase (Tb2m) from Pseudomonas sp. JS150 than to the phenol hydroxylases from P. putida CF600 and BH, or to the phenol hydroxylase from Ralstonia eutropha E2. Analysis of the substrate specificity of PAO1c(pROR502) and PAO1c derivatives expressing phenol hydroxylase from P. putida BH or from R. eutropha E2 indicates that these phenol hydroxylases catalyze the oxidation not only of phenol and cresols but also of toluene and benzene. Received: 29 March 1999 / Accepted: 18 July 1999     

Regulation of the β-ketoadipate pathway in Rhizobium japonicum and bacteroids by succinate

Rhizobium japonicum 61-A-101 and its bacteroids catabolize phenol and p-hydroxybenzoate. With phenol as a carbon source, utilization started only after a prolonged lag phase while p-hydroxybenzoate was almost instantancously metabolized. Succinate, which supports rapid growth of Rhizobium japonicum, completely repressed respication of phenol; the oxidation of p-hydroxybenzoate was partially inhibited. Pyruvate, supporting slower growth than succinate, retarded the onset of phenol consumption but did not affect its maximum rate.Catabolite repression of phenol utilization by succinate appears to be a characteristic feature of rhizobia. In Pseudomonas putida which also actively metabolizes phenol, succinate had no effect on phenol utilization.