Apple pomace: An enzyme system for producing aroma compounds from polyunsaturated fatty acids

Summary This paper reports on the possibility of obtaining C-6 (hexanal) and C-10 (2,4-dedadienal) volatile aldehydes by degradation of linoleic acid (C182 9–12) under the action of the intrinsic enzyme systems found in apple pomace. More aroma compounds are produced by micronization of the pomace and by adding SO2 (60 ppm) and vitamin C (500 ppm), thereby synergistically counteracting oxidation of phenolic compounds, which is a limiting factor in bioconversion.