Carboxylic Acids in Cultured Broth of Sporobolomyces odorus |
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Authors: | Satoshi Tahara Junya Mizutani |
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Affiliation: | Department of Agricultural Chemistry, Faculty of Agriculture, Hokkaido University, Sapporo |
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Abstract: | Carboxylic acids found in the cultured broth of Sporobolomyces odorus AHU 3246 which produces γ-lactones as principles of the aromatic flavor, were analyzed. The concentrate of methylated acids was steam-distilled and in the residue, succinic acid, nonanedioic acid (azelaic acid), undecanedioic acid and 2-hydroxy-3-phenylpropionic acid (β-phenyllactic acid) were identified as their methyl esters by GLC and spectroscopic methods. Phthalic acid and its mono-n-butyl ester were also found, but these compounds were thought to arise from di-n-butyl phthalate, one of impurities of deionized water. |
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Keywords: | GTS1 heat tolerance SSA1 SSA2 |
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