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Synthesis of the character impact compound raspberry ketone and additional flavoring phenylbutanoids of biotechnological interest with Corynebacterium glutamicum

BACKGROUND: The phenylbutanoid 4-(4-hydroxyphenyl)butan-2-one, commonly known as raspberry ketone, is responsible for the typical scent and flavor of ripe raspberries. Chemical production of nature-identical raspberry ketone is well established as this compound is frequently used to flavor food, bev...

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Detalles Bibliográficos
Autores principales: Milke, Lars, Mutz, Mario, Marienhagen, Jan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7175512/
https://www.ncbi.nlm.nih.gov/pubmed/32316987
http://dx.doi.org/10.1186/s12934-020-01351-y