Flavour Science: Chapter 112. Exploitation of Orange Peel for the Production of Flavor-Active Compounds with the Use of a Commercial Wine Strain

In the present work, the dynamics of orange peel (OP) was examined for the production of flavor compounds by using a commercial wine strain (Sacharomyces cerevisiae). The effect of OP as a supplementary substrate to glucose for bioflavor production in oxygen limited and non-limited cultures was examined and the results were compared with those obtained from conventional processes on glucose in the absence of OP. OP was found to stimulate the de novo synthesis of isoamyl acetate, phenethyl acetate and ethyl esters (hexanoate, octanoate, decanoate, dodecanoate) by S. cerevisiae. This was strongly evident in the case of limited oxygen supply under semi-anaerobic conditions.