Microbial hydroxylation of precursors of sinensal

Abstract

In order to produce the important flavour compound sinensal microbial co-hydroxylation of farnesene and its sulfone derivative were investigated. While farnesene proved to be a poor substrate, its sulfone could be hydroxylated to the co-hydroxyfamesene sulfones in up to 27% yield. Some strains could discriminate between the yields products hycroxylated at different positions could also be isolated. © 1992, Walter de Gruyter. All rights reserved.