UNSATURATED FATTY-ACID BIOCONVERSION BY APPLE POMACE ENZYME-SYSTEM - FACTORS INFLUENCING THE PRODUCTION OF AROMA COMPOUNDS

Productions of volatile compounds (hexanal and 2,4-decadienal) obtaine d from polyunsaturated fatty acids by action of specific apple pomace enzyme system were quantitatively improved by increasing substrate and enzyme concentrations in the reaction medium. The importance of an ex ogenous supply of oxygen during bioconversion was also shown. Some phy sico-chemical factors involved in the pomace enzyme system expression were screened. A temperature of 25 degrees C was favourable to the bio conversion. The control of alkaline or acidic conditions in the reacti on medium may orientate the reaction preferentially to the production of one or other aldehyde. (C) 1996 Elsevier Science Ltd.