Abstract
Aroma compounds production byPenicillium roqueforti spores was studied using hydrolyzed oils as precursors. Lactones possessing a peach odor: 4-dodecanolide, cis-6-dodecen-4-olide, and 4-hexanolide were detected in the bioconversion medium and identified by coupled GC/MS and retention data. Variations were found according to the nature of precursors released from the oils by lipases, the bioconversion time and the nature of the strain.
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