Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii was written by Guneser, Onur;Yuceer, Yonca Karagul;Hosoglu, Muge Isleten;Togay, Sine Ozmen;Elibol, Murat. And the article was included in Brazilian Journal of Microbiology in 2022.COA of Formula: C8H16O This article mentions the following:
The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by fermentation facilitated by Kluyveromyces marxianus and Debaryomyces hansenii. The growth of both yeasts was assessed by specific growth rates and doubling time. The biosynthesis of flavor compounds was evaluated by gas chromatog.-olfactometry (GC-O), gas chromatog.-mass spectrometry (GC-MS), and Spectrum sensory anal. The specific growth rate (μ) and doubling time (td) of K. marxianus was calculated as 0.16/h and 4.21h, resp., whereas that of D. hansenii was determined as 0.13/h and 5.33h, resp. K. marxianus and D. hansenii produced significant levels of higher alcs. and acetate esters from rice bran. Results showed that K. marxianus can produce 827.27μg/kg of isoamyl alc., 169.77μg/kg of Ph Et alc., and 216.08μg/kg of Ph Et acetate after 24-h batch fermentation A significant amount of isovaleric acid was also synthesized by K. marxianus (4013μg/kg) after the batch fermentation of 96 h. 415.64μg/kg of isoamyl alc. and 135.77μg/kg of Ph Et acetate was determined in rice bran fermented by D. hansenii after 24-h fermentation Fermented cereals and rose were the characteristic flavor descriptors of the fermented rice bran samples. Rose flavor in fermented rice bran samples was found to be associated with Ph Et alc., Ph Et acetate, isoamyl acetate, and guaiacol. Thus, the findings of this study demonstrate that the valorization of rice bran can be achieved with the production of natural flavor compounds by yeast metabolism In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4COA of Formula: C8H16O).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Secondary alcohols are easily oxidized without breaking carbon-carbon bonds only as far as the ketone stage. No further oxidation is seen except under very stringent conditions.COA of Formula: C8H16O
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