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Cancellieri MC, Nobbio C, Gatti FG, Brenna E, Parmeggiani F. Applications of biocatalytic CC bond reductions in the synthesis of flavours and fragrances. J Biotechnol 2024; 390:13-27. [PMID: 38761886 DOI: 10.1016/j.jbiotec.2024.05.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 05/09/2024] [Accepted: 05/10/2024] [Indexed: 05/20/2024]
Abstract
Industrial biotechnology and biocatalysis can provide very effective synthetic tools to increase the sustainability of the production of fine chemicals, especially flavour and fragrance (F&F) ingredients, the market demand of which has been constantly increasing in the last years. One of the most important transformations in F&F chemistry is the reduction of CC bonds, typically carried out with metal-catalysed hydrogenations or hydride-based reagents. Its biocatalytic counterpart is a competitive alternative, showcasing a range of advantages such as excellent chemo-, regio- and stereoselectivity, ease of implementation, mild reaction conditions and modest environmental impact. In the present review, the application of biocatalysed alkene reductions (from microbial fermentations with wild-type strains to engineered isolated ene-reductase enzymes) to synthetic processes useful for the F&F industry will be described, highlighting not only the exquisite stereoselectivity achieved, but also the overall improvement when chirality is not involved. Multi-enzymatic cascades involving CC bioreductions are also examined, which allow much greater chemical complexity to be built in one-pot biocatalytic systems.
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Affiliation(s)
- Maria C Cancellieri
- Department of Chemistry, Materials and Chemical Engineering "G. Natta", Politecnico di Milano, Piazza Leonardo da Vinci 32, Milano 20133, Italy
| | - Celeste Nobbio
- Department of Chemistry, Materials and Chemical Engineering "G. Natta", Politecnico di Milano, Piazza Leonardo da Vinci 32, Milano 20133, Italy
| | - Francesco G Gatti
- Department of Chemistry, Materials and Chemical Engineering "G. Natta", Politecnico di Milano, Piazza Leonardo da Vinci 32, Milano 20133, Italy
| | - Elisabetta Brenna
- Department of Chemistry, Materials and Chemical Engineering "G. Natta", Politecnico di Milano, Piazza Leonardo da Vinci 32, Milano 20133, Italy.
| | - Fabio Parmeggiani
- Department of Chemistry, Materials and Chemical Engineering "G. Natta", Politecnico di Milano, Piazza Leonardo da Vinci 32, Milano 20133, Italy.
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2
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Xu H, Dai Y, Qiu S, Sun B, Zeng X. Distribution and Quantification of 1,2-Propylene Glycol Enantiomers in Baijiu. Foods 2021; 10:foods10123039. [PMID: 34945589 PMCID: PMC8700810 DOI: 10.3390/foods10123039] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 11/30/2021] [Accepted: 12/03/2021] [Indexed: 11/16/2022] Open
Abstract
Enantiomers of 1,2-Propylene glycol (1,2-PG) were investigated in 64 commercial Chinese Baijiu including soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB), via chiral gas chromatography (β-cyclodextrin). The natural enantiomeric distribution and concentration of 1,2-PG in various baijiu were studied to evaluate whether the distribution and content of the two isomers of 1,2-PG were correlated with the aroma type and storage year. The results showed that 1,2-PG has a high enantiomeric ratio and the (S)-configuration predominated in SSB. The average S/R enantiomeric ratio of this compound in SSB was approximately 87:13 (±3.17), with an average concentration of 52.77 (±23.70) mg/L for the (S)-configuration and 8.72 (±3.63) mg/L for the (R)-enantiomer. The (R)-configuration was predominant in the STB, whereas neither (S) nor (R)-form of 1,2-PG were detected in LTB. The content of the two configurations of 1,2-PG in the JSHSJ vintage of SSB showed a wave variation, with an average S/R enantiomeric ratio of 89:11 (±1.15). The concentration of (R)-1,2-PG in XJCTJ vintage liquors showed an upward and then downward trend with aging time, with an overall downward trend, and the concentration of (S)-form showed a wavy change with an overall upward trend. Except for the LZLJ-2019 vintage where both (R) and (S)-1,2-PG were present, all other samples only existed (R)-form, and a decreasing trend of (R)-enantiomer with aging time was observed. The enantiomeric ratio of 1,2-PG might be one of the potential markers for adulteration control of Baijiu as industrial 1,2-PG usually presented in the racemic mixture. Sensory analysis revealed olfactory thresholds of 4.66 mg/L and 23.92 mg/L for the (R)- and (S)-configurations in pure water respectively. GC-O showed both enantiomers exhibited different aromatic nuances.
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Affiliation(s)
- Hao Xu
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (H.X.); (S.Q.); (X.Z.)
| | - Yifeng Dai
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (H.X.); (S.Q.); (X.Z.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;
- Correspondence:
| | - Shuyi Qiu
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (H.X.); (S.Q.); (X.Z.)
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;
| | - Xiangyong Zeng
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (H.X.); (S.Q.); (X.Z.)
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Machado NV, Omori ÁT. Enantioselective reduction of heterocyclic ketones with low level of asymmetry using carrots. BIOCATAL BIOTRANSFOR 2021. [DOI: 10.1080/10242422.2021.1879795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Naira Vieira Machado
- Centro de Ciências Naturais e Humanas, Universidade Federal do ABC, Santo André, Brazil
| | - Álvaro Takeo Omori
- Centro de Ciências Naturais e Humanas, Universidade Federal do ABC, Santo André, Brazil
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Kawasaki M, Kato D, Okada T, Morita Y, Tanaka Y, Toyooka N. Synthesis and olfactory evaluation of optically active β-alkyl substituted γ-lactones and whiskey lactone analogues. Tetrahedron 2020. [DOI: 10.1016/j.tet.2020.130984] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Becica J, Glaze OD, Wozniak DI, Dobereiner GE. Selective Isomerization of Terminal Alkenes to (Z)-2-Alkenes Catalyzed by an Air-Stable Molybdenum(0) Complex. Organometallics 2018. [DOI: 10.1021/acs.organomet.7b00914] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Joseph Becica
- Department of Chemistry, Temple University, Philadelphia, Pennsylvania 19122, United States
| | - Owen D. Glaze
- Department of Chemistry, Temple University, Philadelphia, Pennsylvania 19122, United States
| | - Derek I. Wozniak
- Department of Chemistry, Temple University, Philadelphia, Pennsylvania 19122, United States
| | - Graham E. Dobereiner
- Department of Chemistry, Temple University, Philadelphia, Pennsylvania 19122, United States
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Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination. Food Chem 2017; 233:204-215. [DOI: 10.1016/j.foodchem.2017.04.103] [Citation(s) in RCA: 85] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Revised: 04/08/2017] [Accepted: 04/17/2017] [Indexed: 11/18/2022]
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7
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Dai Y, Liu Y, Sun B, Yang S, Tian H. Enantioselective syntheses and sensory properties of 2-Alken-4-olides. FLAVOUR FRAG J 2017. [DOI: 10.1002/ffj.3415] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Yifeng Dai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry; Beijing Technology and Business University; Beijing China 100048
- Guizhou University; Guizhou China 550025
| | - Yongguo Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry; Beijing Technology and Business University; Beijing China 100048
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry; Beijing Technology and Business University; Beijing China 100048
| | - Shaoxiang Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry; Beijing Technology and Business University; Beijing China 100048
| | - Hongyu Tian
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry; Beijing Technology and Business University; Beijing China 100048
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Brenna E, Crotti M, Gatti FG, Marinoni L, Monti D, Quaiato S. Exploitation of a Multienzymatic Stereoselective Cascade Process in the Synthesis of 2-Methyl-3-Substituted Tetrahydrofuran Precursors. J Org Chem 2017; 82:2114-2122. [PMID: 28094943 DOI: 10.1021/acs.joc.6b02927] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Enantiopure 2-methyl-3-substituted tetrahydrofurans are key precursors of several biologically active products (drugs, flavors, and agrochemicals). Thus, a stereocontrolled and efficient methodology for the obtainment of these synthons is highly desirable. We exploited a two-step multienzymatic stereoselective cascade reduction of α-bromo-α,β-unsaturated ketones to give the corresponding bromohydrins in good yields, with high ee and de values. The cascade process is catalyzed by an ene-reductase and an alcohol dehydrogenase. Further manipulations of these bromohydrins, by two diastereodivergent routes, allowed the preparation of the tetrahydrofuran synthons. One route is based on a lipase catalyzed cleavage of the protecting group. The second route is characterized by a camphor sulfonic acid mediated isomerization of a β-hydroxyepoxide to give the tetrahydrofuran-2-ol. Finally, the synthesis of the most odorous and pleasant stereoisomer of the roasted meat aroma, i.e., (2S,3R)-2-methyl-3-thioacetate tetrahydrofuran, is reported as well.
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Affiliation(s)
- Elisabetta Brenna
- Dipartimento di Chimica, Materiali ed Ingegneria Chimica "G. Natta", Politecnico di Milano , P.zza Leonardo da Vinci 32, 20133 Milano, Italy.,The Protein Factory, Politecnico di Milano and Università degli Studi dell'Insubria , Via Mancinelli 7, 20131 Milano, Italy
| | - Michele Crotti
- Dipartimento di Chimica, Materiali ed Ingegneria Chimica "G. Natta", Politecnico di Milano , P.zza Leonardo da Vinci 32, 20133 Milano, Italy
| | - Francesco G Gatti
- Dipartimento di Chimica, Materiali ed Ingegneria Chimica "G. Natta", Politecnico di Milano , P.zza Leonardo da Vinci 32, 20133 Milano, Italy.,The Protein Factory, Politecnico di Milano and Università degli Studi dell'Insubria , Via Mancinelli 7, 20131 Milano, Italy
| | - Ludovico Marinoni
- Dipartimento di Chimica, Materiali ed Ingegneria Chimica "G. Natta", Politecnico di Milano , P.zza Leonardo da Vinci 32, 20133 Milano, Italy
| | - Daniela Monti
- Istituto di Chimica del Riconoscimento Molecolare C.N.R. , Via Mario Bianco, 9, 20131, Milano, Italy
| | - Sara Quaiato
- Dipartimento di Chimica, Materiali ed Ingegneria Chimica "G. Natta", Politecnico di Milano , P.zza Leonardo da Vinci 32, 20133 Milano, Italy
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Zheng Y, Sun B, Zhao M, Zheng F, Huang M, Sun J, Sun X, Li H. Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5367-5374. [PMID: 27263543 DOI: 10.1021/acs.jafc.6b01390] [Citation(s) in RCA: 116] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Zhima aroma-type Baijiu with typical sesame aroma is particularly popular in northern China. To our knowledge, it is still uncertain which components are important to make contributions to its unique aroma, although a few pieces of research have reported many volatile compounds in this Baijiu. The aroma-active compounds from the Baijiu were researched in this paper. A total of 56 odorants were identified in Chinese Zhima aroma-type Baijiu by aroma extract dilution analysis (AEDA). Their odor activity values (OAVs) were determined by different quantitative measurements, and then 26 aroma compounds were further confirmed as important odorants due to their OAVs ≥ 1, and these had higher values, such as ethyl hexanoate (OAV 2691), 3-methylbutanal (2403), ethyl pentanoate (1019), and so on. The overall aroma of Zhima aroma-type Baijiu could be simulated by mixing of the 26 key odorants in their measured concentrations. The similarity of the overall aroma profiles between the recombination model and the commercial sample was judged to be 2.7 out of 3.0 points. Omission experiments further corroborated the importance of methional and ethyl hexanoate for the overall aroma of Chinese Zhima aroma-type Baijiu.
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Affiliation(s)
- Yang Zheng
- School of Food Science and Engineering, South China University of Technology , Guangzhou, China 510640
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology , Guangzhou, China 510640
| | - Fuping Zheng
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Mingquan Huang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Jinyuan Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Xiaotao Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Hehe Li
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
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Ma B, Yang S, Tao F, Sun B, Liu Y, Tian H. A Fortuitously Straightforward Synthesis of 4-Acetoxy-2-Propyltetrahydrothiophene. JOURNAL OF CHEMICAL RESEARCH 2015. [DOI: 10.3184/174751915x14476078040135] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
4-Acetoxy-2-propyltetrahydrothiophene was synthesised from 1-hepten-4-ol by a three-step route involving epoxidation and mesylation to 1,2-epoxy-4-heptyl mesylate and then reaction with thioacetate. An acetoxylated cyclic product was formed instead of the expected thioacetate, and a mechanism for its formation using an intramolecular transesterification is proposed.
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Affiliation(s)
- Bianbian Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Shaoxiang Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Feiyan Tao
- Technical Research & Development Center, Chuanyu Branch of China Tobacco Corporation, Chengdu, P.R. China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Yongguo Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Hongyu Tian
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University, Beijing 100048, P.R. China
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