Natural Aromatic Compounds Research Articles

Basidiomycetes as new biotechnological tools to generate natural aromatic flavours for the food industry

Consumer preference for natural food additives has led to an increasing demand for natural aromatic compounds. An alternative production process to plant and chemical sources is the use of biotechnological methods involving microorganisms, which ensure a stable supply, quality and price. Among filamentous fungi, white-rot basidiomycetes represent an important group that generate a wide range of flavouring compounds, particularly aromatic molecules. Their biotechnological potential to produce natural aromatic flavours de novo or by biotransformation thus presents a very interesting challenge.

ChemInform Abstract: Synthesis of Polycyclic Aromatic Compounds via Polyketides

Polyketides, biosynthetic intermediates of natural aromatic compounds, are useful in organic synthesis. Various polyketides were prepared by using the Claisen- type reaction of polyanions of β- ketoesters, and the intramolecular condensation to give aromatic compounds were examined. Based on the studies, a new synthetic method for the polycyclic aromatic compounds was developed. The process allows the synthesis of polyoxygenated naphthalene, anthracene, naphthacene, and pentacene derivatives.

Ｐｏｌｙｋｅｔｉｄｅ型化合物を利用する多環性芳香族化合物の新合成法

Polyketides, biosynthetic intermediates of natural aromatic compounds, are useful in organic synthesis. Various polyketides were prepared by using the Claisen- type reaction of polyanions of β- ketoesters, and the intramolecular condensation to give aromatic compounds were examined. Based on the studies, a new synthetic method for the polycyclic aromatic compounds was developed. The process allows the synthesis of polyoxygenated naphthalene, anthracene, naphthacene, and pentacene derivatives.