Directed evolution of the dioxygenase complex for the synthesis of furanone flavor compounds
摘要:
Herein we report a new preparation of 4-hydroxy-2,5-dimethyl-2,3 -dihydrofuran-3-one, the flavor compound strawberry furanone, based on a 'green' approach with a minimum number of steps. The first step is an enzymatic dioxygenation of p-xylene to form cyclohexadiene-cis-diol, followed by ring opening via ozonolysis, and ring closure to form the furanone. In efforts to improve the efficiency of the enzymatic step, a directed evolution approach was taken to increase the substrate specificity and selectivity of the toluene dioxygenase enzyme system. (C) 2003 Elsevier Ltd. All rights reserved.
Directed evolution of the dioxygenase complex for the synthesis of furanone flavor compounds
摘要:
Herein we report a new preparation of 4-hydroxy-2,5-dimethyl-2,3 -dihydrofuran-3-one, the flavor compound strawberry furanone, based on a 'green' approach with a minimum number of steps. The first step is an enzymatic dioxygenation of p-xylene to form cyclohexadiene-cis-diol, followed by ring opening via ozonolysis, and ring closure to form the furanone. In efforts to improve the efficiency of the enzymatic step, a directed evolution approach was taken to increase the substrate specificity and selectivity of the toluene dioxygenase enzyme system. (C) 2003 Elsevier Ltd. All rights reserved.