Flavor & Fragrance
Product Name:
2-Furanmethanol, acetate, FURFURYL ACETATE
CAS Number:
Molecular Weight:
Molecular Formula:
Olfactive Family:
Odor description:
A fruity, banana-like odor.
Taste description:
Green banana skin.
Chemical Structure

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Reference Reading

1.The potential of biodetoxification activity as a probiotic property of Lactobacillus reuteri.
van Niel EW1, Larsson CU, Lohmeier-Vogel EM, Rådström P. Int J Food Microbiol. 2012 Jan 16;152(3):206-10. doi: 10.1016/j.ijfoodmicro.2011.10.007. Epub 2011 Oct 20.
Previous work on the metabolism of Lactobacillus reuteri ATCC 55730 anticipated a variability in the use of organic electron acceptors as a means to relieve metabolic redox problems. Therefore, investigations focusing on this unique metabolism of L. reuteri may reveal a basis for new probiotic properties. For instance, L. reuteri may use reactive aldehydes and ketones as electron acceptors to balance their redox metabolism, which opens the possibility to exploit this bacterium for in vivo bioreduction of deleterious compounds in the gastrointestinal tract (GIT). Herein we demonstrate that L. reuteri ATCC 55730 cultures on glucose are able to use furfural (1g/L), and hydroxymethylfurfural (HMF) (0.5g/L), as electron acceptors. The former enhances the growth rate by about 25% and biomass yield by 15%, whereas the latter is inhibitory. Furfural is stoichiometrically reduced to furfuryl alcohol by the culture. The conversion of furfural had no effect on the flux distribution between the simultaneously operating phosphoketolase and Embden-Meyerhof pathways, but initiated a flux to acetate production.
2.Inhibition of growth of Zymomonas mobilis by model compounds found in lignocellulosic hydrolysates.
Franden MA1, Pilath HM, Mohagheghi A, Pienkos PT, Zhang M. Biotechnol Biofuels. 2013 Jul 9;6(1):99. doi: 10.1186/1754-6834-6-99.
BACKGROUND: During the pretreatment of biomass feedstocks and subsequent conditioning prior to saccharification, many toxic compounds are produced or introduced which inhibit microbial growth and in many cases, production of ethanol. An understanding of the toxic effects of compounds found in hydrolysate is critical to improving sugar utilization and ethanol yields in the fermentation process. In this study, we established a useful tool for surveying hydrolysate toxicity by measuring growth rates in the presence of toxic compounds, and examined the effects of selected model inhibitors of aldehydes, organic and inorganic acids (along with various cations), and alcohols on growth of Zymomonas mobilis 8b (a ZM4 derivative) using glucose or xylose as the carbon source.
3.Prediction of sensory properties of Brazilian Arabica roasted coffees by headspace solid phase microextraction-gas chromatography and partial least squares.
Ribeiro JS1, Augusto F, Salva TJ, Thomaziello RA, Ferreira MM. Anal Chim Acta. 2009 Feb 23;634(2):172-9. doi: 10.1016/j.aca.2008.12.028. Epub 2008 Dec 25.
Volatile compounds in fifty-eight Arabica roasted coffee samples from Brazil were analyzed by SPME-GC-FID and SPME-GC-MS, and the results were compared with those from sensory evaluation. The main purpose was to investigate the relationships between the volatile compounds from roasted coffees and certain sensory attributes, including body, flavor, cleanliness and overall quality. Calibration models for each sensory attribute based on chromatographic profiles were developed by using partial least squares (PLS) regression. Discrimination of samples with different overall qualities was done by using partial least squares-discriminant analysis (PLS-DA). The alignment of chromatograms was performed by the correlation optimized warping (COW) algorithm. Selection of peaks for each regression model was performed by applying the ordered predictors selection (OPS) algorithm in order to take into account only significant compounds. The results provided by the calibration models are promising and demonstrate the feasibility of using this methodology in on-line or routine applications to predict the sensory quality of unknown Brazilian Arabica coffee samples.
4.In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons.
Kamda AG1, Ramos CL2, Fokou E3, Duarte WF2, Mercy A3, Germain K3, Dias DR2, Schwan RF4. Int J Food Microbiol. 2015 Jan 2;192:58-65. doi: 10.1016/j.ijfoodmicro.2014.09.030. Epub 2014 Oct 2.
The effects of Lactobacillus plantarum UFLA CH3, Pediococcus acidilactici UFLA BFFCX 27.1, and Torulaspora delbrueckii UFLA FFT2.4 inoculation on the volatile compound profile of fermentation of Cucumeropsis mannii cotyledons were investigated. Different microbial associations were used as starters. All associations displayed the ability to ferment the cotyledons as judged by lowering the pH from 6.4 to 4.4-5 within 24h and increasing organic acids such as lactate and acetate. The population of lactic acid bacteria (LAB) and yeasts increased during fermentation. In the fermentation performed without inoculation (control), the LAB and yeast populations were lower than those in inoculated assays at the beginning, but they reached similar populations after 48 h. The Enterobacteriaceae population decreased during the fermentation, and they were not detected at 48 h in the L. plantarum UFLA CH3 and P. acidilactici UFLA BFFCX 27.1 (LP+PA) and L.