The synthesis of flavours seems to be a promising application for biotechnological methods. De novo synthesis allows for the simultaneous formation of pyrazines, lactones, acids, short-chain alcohols, esters, aldehydes, ketones, methylketones, and other volatile odours that are chemically distinct from one another (Yamauchi H, 1991). This study examined the effectiveness of green coffee beans as a substitute culture medium for the formation of a fruity scent by several Neurospora sp. strains. A validation method for the synthesis of aromas was also reported in the study, and the average recovery of volatile compounds utilising the SPME approach was 30.5 percent. After being fermented for 72 hours by the strain LB26DSC, green coffee beans produced the maximum amount of ethyl hexanoate, 25.43 mg.L-1.
This is the first study, to the best of the authors' knowledge, describing the manufacture of ethyl hexanoate by Neuropora sp. utilising green coffee beans as a culture medium, which offers a promising alternative to the traditional methods used to create this fragrance compound.
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