Production of natural flavours by laccase catalysis

A method of producing nootkatone by laccase catalyzed oxidation of valencene. Valencene and a composition having laccase activity are reacted in the presence of an oxygen source, at a valencene concentration greater than 0.1%, to form valencene hydroperoxide. Optionally, a mediator and/or a solvent...

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Bibliographische Detailangaben
Hauptverfasser:	RONGMIN HUANG, PHILIPP A. CHRISTENSON, IVICA M. LABUDA
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BEER BIOCHEMISTRY CANDLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DETERGENTS ENZYMOLOGY ESSENTIAL OILS FATTY ACIDS THEREFROM FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PERFUMES PROCESSES USING MICROORGANISMS PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	A method of producing nootkatone by laccase catalyzed oxidation of valencene. Valencene and a composition having laccase activity are reacted in the presence of an oxygen source, at a valencene concentration greater than 0.1%, to form valencene hydroperoxide. Optionally, a mediator and/or a solvent at a concentration that maintains laccase activity may also be included. The valencene hydroperoxide is degraded to form nootkatone, and nootkatone is then recovered. The method produces nootkatone in commercially viable yields.