title: Oxidation of acetophenone by Aspergillus species and their possible contribution to Katsuobushi flavor.
abstract: Acetophenone was converted to phenol by A. glaucus MA0200. Production of phenol, which has a pungent flavor, seemed to give a contrary effect on the creation of flavor of molded Katsuobushi. Production of phenol is the process of degradation of acetophenone, also with a pungent flavor. It would play a role in the decreasing of the pungent flavor of Katsuobushi.
authors.affiliation: Marutomo Co., Ltd., Ehime, Japan.
authors.forename: M
authors.initials: M
authors.lastname: Doi
authors.forename: Y
authors.initials: Y
authors.lastname: Shuto
mesh_terms: D000098:Acetophenones / Q000378:metabolism*; D001230:Aspergillus / Q000378:metabolism*; D005421:Flavoring Agents / Q000378:metabolism*; D010084:Oxidation-Reduction; D019800:Phenol; D010636:Phenols / Q000378:metabolism*
chemical_list: D000098:Acetophenones; D005421:Flavoring Agents; D010636:Phenols; D019800:Phenol; C038699:acetophenone