18
D. Roy and J. Bhowal
Table 2 GC–MS Data of peel oil of spoiled mandarin
Sample name
Identified flavor compounds
Penicillium sp.-infected peel oil
Beta myrcene (27.19%), beta pinene (30.06%),
3-carene (6.58%), limonene (32.29%), perillen
(0.62%), geranyl alpha terpinene (2.30%), citral
(0.50%), carvone (0.46%)
Aspergillus sp.-infected mandarin peel oil Beta pinene (10.21%), 3-carene (3%), limonene
(79.11%), carveol (2.68%), isocarveol (1.72%),
trans-carveol (0.69%), linalool (1.02%), verbenone
(1.49%)
3.2 GC–MS Analysis of Flavors Obtained
from Fungus-Infected Mandarin Peel Oils
and Bioconversion of Standard Aromatic Volatiles
Table 2 shows that the essential oils derived from fungus-infected mandarin peel
contained different types of terpenes and alcohols and aldehydes.
When healthy mandarin peels were infected with Penicillium sp., various flavor
compounds were newly produced, such as beta myrcene, 3-carene, perillen, geranyl
alpha terpinene, citral, carvone. The Aspergillus sp.-infected mandarin peel oil
showed the presence of 3-carene, carveol, linalool, verbenone that were absent
in peel oils of fresh mandarin. The study of Crowell (1999) reported that the
newly produced aroma components such as carvone, perillen, and a-terpineol could
scavenge DPPH radicals. Antioxidant potential and antiproliferative effect of three
monoterpenoids (carvone, perillyl alcohol, and a-terpineol) showed cytostatic effect
against five cancers (breast, lung, prostate, ovarian, and leukemia).
The results of this study also revealed that due to the bioconversion of limonene
by Aspergillus sp. alpha pinene, beta pinene, linalool, verbenol, carveol, isocarveol,
cis- trans-carveol were produced (Table 3). It was also found that the bioconversion
of alpha pinene by Aspergillus sp. alpha pinene was transformed into d-limonene,
trans-beta-ocimene, 2-carene, verbenol, D-verbenone. The present study revealed
that Penicullium sp. can cause the bioconversion of standard D-limonene into Dcarvone, germecrene-D, and trans-carveol. Several previous research works revealed
that Aspergillus sp. and Penicillium sp. are very much able to bioconvert different
flavor compounds such as limonene, pinene, myrcene, vanillin, etc. The study of
Table 3 GC–MS Data of the aroma components identified from fungal bioconverted standard
aromatic volatiles
Bioconversion of limonene by
Aspergillus sp.
Bioconversion of limonene by
Penicillium sp.
Bioconversion of alpha pinene
by Aspergillus sp.
Alpha pinene, beta pinene,
linalool, verbenol, carveol,
isocarveol, cis- trans-carveol
D-carvone, germecrene D, and
transcarveol
D-limonene, trans-beta
ocimene, 2-carene, verbenol,
D-verbenone
D. Roy and J. Bhowal
Table 2 GC–MS Data of peel oil of spoiled mandarin
Sample name
Identified flavor compounds
Penicillium sp.-infected peel oil
Beta myrcene (27.19%), beta pinene (30.06%),
3-carene (6.58%), limonene (32.29%), perillen
(0.62%), geranyl alpha terpinene (2.30%), citral
(0.50%), carvone (0.46%)
Aspergillus sp.-infected mandarin peel oil Beta pinene (10.21%), 3-carene (3%), limonene
(79.11%), carveol (2.68%), isocarveol (1.72%),
trans-carveol (0.69%), linalool (1.02%), verbenone
(1.49%)
3.2 GC–MS Analysis of Flavors Obtained
from Fungus-Infected Mandarin Peel Oils
and Bioconversion of Standard Aromatic Volatiles
Table 2 shows that the essential oils derived from fungus-infected mandarin peel
contained different types of terpenes and alcohols and aldehydes.
When healthy mandarin peels were infected with Penicillium sp., various flavor
compounds were newly produced, such as beta myrcene, 3-carene, perillen, geranyl
alpha terpinene, citral, carvone. The Aspergillus sp.-infected mandarin peel oil
showed the presence of 3-carene, carveol, linalool, verbenone that were absent
in peel oils of fresh mandarin. The study of Crowell (1999) reported that the
newly produced aroma components such as carvone, perillen, and a-terpineol could
scavenge DPPH radicals. Antioxidant potential and antiproliferative effect of three
monoterpenoids (carvone, perillyl alcohol, and a-terpineol) showed cytostatic effect
against five cancers (breast, lung, prostate, ovarian, and leukemia).
The results of this study also revealed that due to the bioconversion of limonene
by Aspergillus sp. alpha pinene, beta pinene, linalool, verbenol, carveol, isocarveol,
cis- trans-carveol were produced (Table 3). It was also found that the bioconversion
of alpha pinene by Aspergillus sp. alpha pinene was transformed into d-limonene,
trans-beta-ocimene, 2-carene, verbenol, D-verbenone. The present study revealed
that Penicullium sp. can cause the bioconversion of standard D-limonene into Dcarvone, germecrene-D, and trans-carveol. Several previous research works revealed
that Aspergillus sp. and Penicillium sp. are very much able to bioconvert different
flavor compounds such as limonene, pinene, myrcene, vanillin, etc. The study of
Table 3 GC–MS Data of the aroma components identified from fungal bioconverted standard
aromatic volatiles
Bioconversion of limonene by
Aspergillus sp.
Bioconversion of limonene by
Penicillium sp.
Bioconversion of alpha pinene
by Aspergillus sp.
Alpha pinene, beta pinene,
linalool, verbenol, carveol,
isocarveol, cis- trans-carveol
D-carvone, germecrene D, and
transcarveol
D-limonene, trans-beta
ocimene, 2-carene, verbenol,
D-verbenone