Gamma-deca:lactone microbial prodn. from alkyl ricinoleate - by hydrolysis, beta-oxidn., and chemical cyclisation of 4-hydroxy decanoic acid prod. for flavouring and perfume

摘要

Prodn. uses microorganisms able, under aerobic conditions, (a) to cleave ricinoleic esters and (b) to beta-oxidise the ricinoleic acid formed to give 4-hydroxy deconoic acid (A). This is then lactonised under acid conditions. An alkyl ricinoleate (II) is used as substrate instead of castor oil or ricinoleic acid. Pref. (II) is the ethyl ester (IIa). Pref. microorganisms are Aspergillus oryzae, Geotrichum klebahnii, Yarrowia lipolytica and Kansenula saturnus. (II) are prepd. e.g. by standard chemical or enzymatic transesterification of castor oil and (A) is lactonised at pref. below 7 and 60-130 deg. USE/ADVANTAGE - Used as a flavouring agent and perfume; and has a fruity, peach-like odour and taste. Replacing castor oil with (II) avoids problems of foam and emulsion formation (which hinder extn. of prod.) in current fermentations.