title: Characteristic odor components of volatile oil from the cultivation medium of Lactobacillus acidophilus.
abstract: Volatile oils obtained from both the liquid medium after incubation (MAI) and liquid medium before incubation (MBI) in the cultivation process of Lactobacillus acidophilus were isolated by hydrodistillation (HD) and analyzed to investigate the utility of the liquid waste. The composition of the volatile oils was analyzed by capillary gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). In total, 46 and 19 compounds were detected in the volatile oils from MAI (MAI oil) and MBI (MBI oil), respectively. The principle components of MAI oil were fatty acids, including pentanoic acid (12.75%), heptanoic acid (14.05%), and nonanoic acid (14.04%). The important aroma-active compounds in the oils were detected by GC-MS/Olfactometry (GC-O), and their intensity of aroma were measured by aroma extraction dilution analysis (AEDA). Pyrazines were determined as key aroma components; in particular, 2-ethyl-5-methylpyrazine was the most primary aroma-active compound in MAI oil. In addition, as the characteristic aroma-active compounds, 3-(methylthio)-propanal, trimethylpyrazine, and pentanoic acid were also detected in MAI oil. These results imply that the waste medium after incubation of L. acidophilus may be utilized as a source of volatile oils.
authors.affiliation: Department of Applied Chemistry, Faculty of Science and Engineering, Kindai University.
authors.forename: Toshirou
authors.initials: T
authors.lastname: Ono
authors.forename: Yasunori
authors.initials: Y
authors.lastname: Yonejima
authors.forename: Atsushi
authors.initials: A
authors.lastname: Ikeda
authors.forename: Yusei
authors.initials: Y
authors.lastname: Kashima
authors.forename: Satoshi
authors.initials: S
authors.lastname: Nakaya
authors.forename: Mitsuo
authors.initials: M
authors.lastname: Miyazawa
mesh_terms: D001431:Bacteriological Techniques / Q000379:methods; D002849:Chromatography, Gas / Q000379:methods; D003470:Culture Media / Q000737:chemistry*; D057168:Distillation / Q000379:methods; D005227:Fatty Acids / Q000032:analysis / Q000302:isolation & purification; D008401:Gas Chromatography-Mass Spectrometry; D006538:Heptanoic Acids / Q000032:analysis / Q000302:isolation & purification; D007201:Indicator Dilution Techniques; D007779:Lactobacillus acidophilus / Q000378:metabolism*; D009812:Odorants; D009822:Oils, Volatile / Q000737:chemistry* / Q000302:isolation & purification* / Q000378:metabolism; D064367:Olfactometry; D010421:Pentanoic Acids / Q000032:analysis / Q000302:isolation & purification; D011719:Pyrazines / Q000032:analysis* / Q000302:isolation & purification
chemical_list: D003470:Culture Media; D005227:Fatty Acids; D006538:Heptanoic Acids; D009822:Oils, Volatile; D010421:Pentanoic Acids; D011719:Pyrazines; C008776:pelargonic acid