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Results for “Phenylethyl Alcohol”

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PubMedDate not supplied

Production of 2-phenylethyl alcohol by Kluyveromyces marxianus.

Among the numerous yeasts able to produce flavor compounds, several strains of Kluyveromyces species are known for the synthesis of large amounts of aromatic compounds. In particular, the accumulation of 2-phenylethyl alcohol in liquid cultures of Kluyveromyces marxianus was observed after incubation on a semisynthetic medium at 30 degrees C, 125 rpm. Changes in the carbon sources led to a significant modification of the amount of this aromatic compound; moreover, the variations in the level of DL-phenylalanine and the exclusive use of a precursor isomer (L) also affected the synthesis of 2-phenylethyl alcohol. Finally, this study revealed the growth inhibition of K. marxianus when the concentration of 2-phenylethyl alcohol reached a critical value near 1.4 g/L; the use of an exponential model allowed the inhibition constant ki to be determined (ki = 0.35 g/L).

Carbon↗
PubMed2006

Male subjects who could not perceive the pheromone 5a-androst-16-en-3-one, produced similar orbitofrontal changes on PET compared with perceptible phenylethyl alcohol (rose).

BACKGROUND: The aim of this study was to evaluate in how far cerebral blood flow changes in male subjects when exposed to a pheromone that they cannot consciously smell. METHODS: We used a boar taint steroid (5a-Androst-16-en-3-one), which is similar to human axillary sweat but could not be detected by the human volunteers who participated in this study. RESULTS: The pheromone produced activation of the orbitofrontal and frontal cortex in comparison to a baseline condition. The same regions were activated when the subjects smelled a rose-like odour. CONCLUSION: This study shows that a pheromone, which is not consciously detected, can evoke a response in the brain that is similar to a detectable odour.

Adult↗
PubMed2006

Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades.

The differences in volatile components of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades were observed by applying multivariate statistical methods to GC-MS data sets. A total of 35 and 37 volatile components were identified in raw and cooked pine-mushrooms, respectively. The volatile components in pine-mushrooms were primarily composed of C8 species, such as 3-octanol, 1-octen-3-ol, 1-octanol, (E)-2-octen-1-ol, 3-octanone, 1-octen-3-one, (E)-2-octenal, and octanoic acid. The levels of ethyl octanoate, junipene, and 3-methyl-3-buten-2-one were much higher in raw pine-mushroom of higher grades, whereas the reverse was true for C8 components. On the other hand, furfuryl alcohol, benzyl alcohol, phenylethyl alcohol, dihydro-5-methyl-2(3H)-furanone, 2(5H)-furanone, (E)-2-methyl-2-butenal, furfural, phenylacetaldehyde, benzoic acid methyl ester, camphene, and beta-pinene were the major components of cooked mushrooms. These volatile components formed by various thermal reactions could be mainly responsible for the difference in volatile components of cooked pine-mushrooms according to their grades.

Agaricales↗
PubMed2002

Volatiles from rhizomes of Rhodiola rosea L.

Terpenes and aroma volatiles from rhizomes of Rhodiola rosea L. from Norway have been isolated by both steam distillation and headspace solid-phase micro-extraction coupled with gas chromatography and mass spectrometry analysis. The dried rhizomes contained 0.05% essential oil with the main chemical classes: monoterpene hydrocarbons (25.40%), monoterpene alcohols (23.61%) and straight chain aliphatic alcohols (37.54%). n-Decanol (30.38%), geraniol (12.49%) and 1,4-p-menthadien-7-ol (5.10%) were the most abundant volatiles detected in the essential oil, and a total of 86 compounds were identified in both the SD and HS-SPME samples. Geraniol was identified as the most important rose-like odour compound besides geranyl formate, geranyl acetate, benzyl alcohol and phenylethyl alcohol. Floral notes such as linalool and its oxides, nonanal, decanal, nerol and cinnamyl alcohol highlight the flowery scent of rose root rhizomes.

Acyclic Monoterpenes↗
PubMed1994

On the mechanism of action of cytochrome P450: evaluation of hydrogen abstraction in oxygen-dependent alcohol oxidation.

The mechanisms of oxidation of primary and secondary benzylic alcohols to the corresponding carbonyl compounds by purified rabbit liver cytochrome P450 forms 2B4 and 2E1 in a reconstituted enzyme system has been examined by linear free energy relationships, intramolecular and steady-state deuterium isotope effects, and the incorporation of an O2-derived oxygen atom or solvent-derived deuterium. The kcat and Km values were found to be relatively insensitive to the presence of electronic perturbations at the para position. The Hammett reaction constants for the oxidation of benzyl alcohols by P450s 2B4 and 2E1 are -0.46 and -0.37, respectively, and with 1-phenylethyl alcohols the corresponding reaction constants are -1.41 and -1.19, respectively. With [1-2H1]benzyl alcohol, P450s 2B4 and 2E1 show similar intramolecular deuterium isotope effects of 2.6 and 2.8, respectively, whereas with [1-2H2]benzyl alcohol under steady-state conditions, the deuterium isotope effects on the catalytic constants are 2.8 and 1.3, respectively. No significant isotope effect on the catalytic constant was noted for either form of P450 with 1-phenylethyl alcohol. In D2O, acetophenone formed by either form of P450 from 1-phenylethyl alcohol does not contain a deuterium atom at the methyl group, whereas under an atmosphere of 18O2 approximately 30% of the labeled oxygen is incorporated into the carbonyl group with either form of the cytochrome. The results are consistent with a mechanism that involves stepwise oxidation of the alcohol to a carbon radical alpha to the alcohol function, followed by oxygen rebound to yield the gem-diol, dehydration of which gives the carbonyl product.(ABSTRACT TRUNCATED AT 250 WORDS)

Acetophenones↗