パン酵母の無細胞抽出液によるヘキサナールの除去

概要

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The decomposition of hexanal, which causes off-flavors in food materials, by Bakers yeast was examined. It was found that Bakers yeast decreased the off-flavor through series of oxidation and reduction of hexanal. First, hexanal was either reduced to hexanol or oxidized to hexanoic acid which has a high threshold level under anaerobic condition. Secondly, hexanol produced in the first step was also oxidized to hexanoic acid under aerobic condition. It was also found that alcohol dehydrogenase, aldehyde deyhdrogenase, and the NADH oxidase system, including NADH dehydrogenase, played important roles in the oxidation and reduction of hexanal.
社団法人日本農芸化学会の論文