L-phenylalanine-induced the Synthetic of Acetic Acid-2-phenyl Ethyl Ester in Apple Vinegar Fermentation
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to study the effects of L-phenylalanine (a food additive) on the synthetic pathway and key enzyme activity related to acetic acid-2-phenyl ethyl ester in apple vinegar fermentation, HS-SPME-GC-MS and ELISA were employed to detect the changes of the matrix concentration and key enzyme activities in the synthesis of acetic acid-2-phenyl ethyl ester. It was shown that different amounts of L-phenylalanine can significantly promote the production of acetic acid-2-phenyl ethyl ester and the synthesis of the related matrix, and L-phenylalanine can increase the enzymatic activities of ADH and AAT, however, it suppressed the activity of Esterase enzyme. When 8 g/L of L-phenylalanine was added, the concentration of acetic acid-2-phenyl ethyl ester significantly increased from 43.76% to 86.59%;Therefore, the optimum additive amount of L-phenylalanine was 8 g/L, speculating that L-phenylalanine induced the synthesis of acetic acid-2-phenyl ethyl ester and its related matrix, and increased key enzyme activities through alcohol acyltransferase pathway, which increased the unique aroma and flavor of apple vinegar products and provided a reference for the production process.
