Reference

Structure and biological activity of bottrospicatol, a novel monoterpene produced by microbial transformation of (-)-cis-carveol

Structure and biological activity of bottrospicatol, a novel monoterpene produced by microbial transformation of (-)-cis-carveol. Nishimura, Hiroyuki; Hiramoto, Shigeru; Mizutani, Junya; Noma, Yoshiaki; Furusaki, Akio; Matsumoto, Takeshi (Fac. Agric., Hokkaido Univ., Sapporo 060, Japan). Agric. Biol. Chem., 47(11), 2697-9 (English) 1983. CODEN: ABCHA6. 39903-76-9 and 56423-45-1 which are cas registry numbers are also used here. ISSN: 0002-1369. DOCUMENT TYPE: Journal CA Section: 5 (Agrochemical Bioregulators) Section cross-reference(s): 11, 30 (+)-Bottrospicatol (I) [84453-40-7] was obtained in high yield by conversion of (-)-cis-carveol [2102-59-2] by soil Streptomyces bottropensis. I had a strong inhibitory activity against the germination of lettuce seeds. I was synthesized by oxidizing carvone [6485-40-1] with m-chlorobenzoic acid, reducing the resulting 8,9-epoxycarvone [56423-45-1] with NaBH4, and treating the formed 8,9-epoxy-cis-carveol [39903-76-9] with 0.1 N H2SO4. I diastereoisomers (I and (+)-isobottrospicatol [84518-73-0]) were sepd. by SiO2 column chromatog. (-)-Isobottrospicatol [88586-13-4] was ineffective against germination of lettuce seeds. .

Antimicrobial activity of some food flavoring compounds

Antimicrobial activity of some food flavoring compounds. Jay, James M.; Rivers, Gail M. (Dep. Biol. Sci., Wayne State Univ., Detroit, MI 48202, USA). J. Food Saf., 6(2), 129-39 (English) 1984. CODEN: JFSADP. ISSN: 0149-6085. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Of 21 food flavoring compds. tested against 39-40 organisms, 10 were ineffective at 1000 ppm or 10 mM either at pH 6 or 8 and by either surface plating or in broth. The 11 effective compds. were d- [2244-16-8] and l-carvone [6485-40-1], diacetyl [431-03-8], ethyl vanillin [121-32-4], eugenol [97-53-0], maltol [118-71-8], menthol [1490-04-6], phenylacetic acid [103-82-2], phenylacetaldehyde [122-78-1], 2,3-pentanedione [600-14-6], and vanillin [121-33-5]; with diacetyl and eugenol being the most effective. All were more effective at pH 6 than at pH 8. With the exception of maltol and phenylacetic acid, each was generally more effective against fungi than bacteria with the lactic acid bacteria being the most resistant. At pH 5.5 and 5°, diacetyl was inhibitory to Pseudomonas fluorescens and P. geniculata at <10 ppm. The findings suggest that compds. used in acid foods, ostensibly as flavoring agents, may exert antimicrobial effects when considered in context with all parameters of growth.