The source of the acyl moiety in the biosynthesis of volatile banana esters

✍ Scribed by Peter J. Gilliver; Harry E. Nursten

• Publisher: John Wiley and Sons
• Year: 1976
• Tongue: English
• Weight: 444 KB
• Volume: 27
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740270212

✦ Synopsis

Abstract

Using headspace analysis of incubated banana slices, it has been shown that addition of acetyl‐coenzyme A leads to marginal increases in acetic acid esters, whereas butyryl‐coenzyme A gives up to five‐fold increases in headspace concentrations of isobutyl and isopentyl butyrate. The increases in esters were much more marked, when the appropriate alcohol was added as well, those with butyryl‐coenzyme A being up to 14 times greater. Thus acyl‐coenzyme A can act as acylating agent in ester formation and, since in the absence of banana slices little change can be detected, the slices supply some essential factor.