Daniele Souza de Carvalho*, Gustavo Molina, MÃÆÃÂ¡rio Roberto MarÃÆÃÂ³stica Junior, GlÃÆÃÂ¡ucia Maria Pastore
Biotechnological processes appear as an attractive alternative for the production of flavours. The use of de novo synthesis allows the production of chemically different volatile flavors, such as short-chain alcohols, esters, aldehydes, ketones, methylketones and acids, as well as pyrazines and lactones that could be formed concurrently. This paper evaluated the use of green coffee beans as an alternative culture media for the development of a fruity aroma by the different strains of Neurospora sp. Moreover, the study also described the validation method for the aroma production and the average recovery of volatile compound using SPME technique was 30.5%. The highest production of ethyl hexanoate in green coffee beans was 25.43 mg.L-1 after 72 hours of fermentation by the strain LB26DSC. As far as the authors known, this is the first report dealing with the production of ethyl hexanoate by Neuropora sp. using green coffee beans as culture medium, which represents a promissory alternative to produce this aroma compound.
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