Özge Özşen Batur1,*, İsmail Kıran1, Ralf G. Berger2 and Betül Demirci3
1 Department of Chemistry, Faculty of Science and Art, Eskişehir Osmangazi University, 26480, Eskişehir, TURKEY
2 Institue of Food Chemistry, Gottfried Wilhelm Leibniz University, 30167, Hannover, GERMANY
3 Department of Pharmacognosy, Faculty of Pharmacy, Anadolu University, 26470, Eskişehir, TURKEY
*Corresponding author. Email: firstname.lastname@example.org
β-Caryophyllene and longifolene are sesquiterpenes with characteristic aroma properties, which are primary constituents of essential oils and important ingredients commonly used in food, perfumery, cosmetics, detergents and pharmaceuticals, which create a worldwide market. β-Caryophyllene and longifolene were converted through microbial biotransformation by using Wolfiporia extensa to a mixture of products over seven days at 25 oC to be evaluated as potential aroma and antimicrobial agents. The characterization of transformation products was carried out by comparison of their GC-MS spectra and retention indices with that of published data (Wiley, NIST and ADAMS databases). As a result, microbial transformation reactions produced various volatile compounds mainly consisting of ketones, aldehydes and alcohol-bearing derivatives of β-caryophyllene and longifolene.
Aroma substances, GC-MS, microbial transformation, terpenoids, W. extensa
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