The taste enhancer divanillin: a review on sources and enzymatic generation. (12th May 2015)

• Record Type: Journal Article
• Authors: Krings, Ulrich; Esparan, Vida; Berger, Ralf G.
• Is Part Of: Flavour and fragrance journal. Volume 30:Number 5(2015)
• Page Start: 362
• Page End: 365
• Publication Date: 2015-05-12
• Subjects: Flavor -- Periodicals; Odors -- Periodicals; Smell -- Periodicals; 668.54
• DOI: 10.1002/ffj.3251
• Languages: English
• ISSNs: 0882-5734

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>Dehydrodivanillin, the symmetrical dimer of vanillin, is a taste enhancer which imparts pleasant impressions of creaminess to food. Found in vanilla pods in traces only, a co‐substrate independent dimerization of vanillin, conducted in a co‐solvent system to improve the solubility of vanillin, was developed using iso‐active fungal laccases from <italic>Meripilus giganteus</italic>, <italic>Agaricus bisporus</italic> and <italic>Funalia trogii</italic>. The yields were compared with a peroxidase from <italic>Marasmius scorodonius</italic> (MsP2) and the reference enzyme horseradish peroxidase (HRP), both supplied with hydrogen peroxide. Using laccase catalysis, the kinetically preferred reaction product, 5, 5'‐dehydrodivanillin, rapidly reached saturation and precipitated <italic>in situ</italic>, thus shifting the reaction equilibrium to the product. Yields of &gt; 95 % were obtained with the high‐redox‐potential laccase of <italic>Funalia trogii</italic>, while HRP gave 18 %. Copyright © 2015 John Wiley &amp; Sons, Ltd.</p> </abstract>