Whole-cell biocatalyzed organic solvent-free conversion of dill oil to cis-(-)-dihydrocarvone rich aromatic hydrosol: Chemical and aroma profiling
2022
Bora, Pranjit Kumar | Borah, Gitasree | Begum, Marium | Saikia, Siddhartha Proteem | Haldar, Saikat
Biotechnologically produced flavours and fragrances are labeled as ‘natural’ and in great demand. In the current study, Fusarium equiseti was utilized as the whole-cell biocatalyst for the selective transformation of S-(+)-carvone in the dill oil to cis-(-)-dihydrocarvone [cis-(-)-DHC]. In an optimized condition (pH 5–6, dill oil 1.0 g/L and incubation period 24 h) F. equiseti produced S-(+)-carvone metabolites, dominated by cis-(-)-DHC (92–96% through gas chromatography-mass spectrometry or GC-MS) in nearly quantitative conversion (~99%). In the next step, distillation of the whole culture isolated the product in the form of cis-(-)-DHC rich (0.33 g/L) hydrosol; thus eliminating the use of organic solvent for the extraction and reducing the solvent soluble off-odour in the product. Detailed sensory analysis demonstrated the uniqueness of hydrosol aroma in reference to the dill oil and characterized it as sweet, minty, fresh, spicy and herbal. Headspace-GC-MS analysis supported by the odour activity value and sensory profile showed cis-(-)-DHC as the key odorant in the produced hydrosol. The developed bioconversion technique was novel in terms of its high selectivity towards cis-(-)-DHC and organic solvent-free downstream processing, producing a unique aromatic hydrosol.
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