NOOTKATONE (CRYSTALS 98+%) - CAS 4674-50-4
Category:
Flavor & Fragrance
Product Name:
NOOTKATONE (CRYSTALS 98+%)
Synonyms:
2(3H)-Naphthalenone, 4,4a,5,6,7,8-hexahydro-4,4a-dimethyl-6-(1-methylethenyl)-, (4R,4aS,6R)-, NOOTKATONE (CRYSTALS 98+%)
CAS Number:
4674-50-4
Molecular Weight:
218.34
Molecular Formula:
C15H22O
COA:
Inquire
MSDS:
Inquire
Olfactive Family:
Others
FEMA:
3166
Odor description:
A bright, characteristically grapefruit odor.
Taste description:
Citrus bitterness associated with grapefruit.
Chemical Structure
CAS 4674-50-4 NOOTKATONE (CRYSTALS 98+%)

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Reference Reading


1.Nootkatone.
Leonhardt RH1, Berger RG. Adv Biochem Eng Biotechnol. 2015;148:391-404. doi: 10.1007/10_2014_279.
The continuing interest in the sesquiterpene ketone (+)-nootkatone is stimulated by its strong grapefruit-like odor and numerous further bioactivities. Also numerous were the attempts to chemosynthesize or biotechnologically produce the compound. Cytochrome P450 enzymes from bacteria and fungi were intensively studied and expressed in Escherichia coli and in more food compatible hosts, such as Saccharomyces cerevisiae. The lipoxygenase-catalyzed generation was demonstrated using an enzyme from several Pleurotus species. Laccases required artificial mediators for an efficient catalysis. More recently, plant valencene synthases were expressed in microbial hosts. Combined with an endogenous farnesyl diphosphate delivery pathway and a valencene oxidase, this approach opened access to high yields of nootkatone possessing the appreciated attribute of "natural" according to present food legislation. Little biochemical engineering was carried out on the novel recombinant strains, leaving many options for future improved bioprocesses.
2.Crosses between monokaryons of Pleurotus sapidus or Pleurotus florida show an improved biotransformation of (+)-valencene to (+)-nootkatone.
Omarini AB1, Plagemann I2, Schimanski S2, Krings U2, Berger RG2. Bioresour Technol. 2014 Nov;171:113-9. doi: 10.1016/j.biortech.2014.08.061. Epub 2014 Aug 22.
Several hundred monokaryotic and new dikaryotic strains derived thereof were established from (+)-valencene tolerant Pleurotus species. When grouped according to their growth rate on agar plates and compared to the parental of Pleurotus sapidus 69, the slowly growing monokaryons converted (+)-valencene more efficiently to the grapefruit flavour compound (+)-nootkatone. The fast growing monokaryons and the slow×slow and the fast×fast dikaryotic crosses showed similar or inferior yields. Some slow×fast dikaryons, however, exceeded the biotransformation capability of the parental dikaryon significantly. The activity of the responsible enzyme, lipoxygenase, showed a weak correlation with the yields of (+)-nootkatone indicating that the determination of enzyme activity using the primary substrate linoleic acid may be misleading in predicting the biotransformation efficiency. This exploratory study indicated that a classical genetics approach resulted in altered and partly improved terpene transformation capability (plus 60%) and lipoxygenase activity of the strains.