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Catalysts
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Catalysis for Flavours and Fragrances
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Catalysis for Flavours and Fragrances

A special issue of Catalysts (ISSN 2073-4344). This special issue belongs to the section "Biomass Catalysis".

Deadline for manuscript submissions: closed (30 November 2022) | Viewed by 6204

Special Issue Editors

Prof. Dr. Valery E. Tarabanko

E-Mail Website
Guest Editor
Institute of Chemistry and Chemical Technology of the Siberian Branch of the RAS, Krasnoyarsk, Krasnoyarsk Science Center of the RAS, Russia
Interests: catalytic oxidation and hydrogenation, mechanisms, kinetics; lignins and carbohydrates catalytic conversion
Special Issues, Collections and Topics in MDPI journals
Dr. Marina A. Smirnova

E-Mail Website
Co-Guest Editor
Institute of Chemistry and Chemical Technology of the Siberian Branch of the RAS, Krasnoyarsk, Krasnoyarsk Science Center of the RAS, Russia
Interests: vanillin production; green chemistry; catalysis; lignins and carbohydrates catalytic conversion to vanillin and esters of levulinic acid

Special Issue Information

Dear Colleagues,

Fine chemicals in general and, particularly, in flavours and fragrances, are very interesting and attractive objects for research and various industries. The market size of flavours and fragrances is 104 tons annually and includes about 3000 compounds, of which menthol and vanillin are the most popular.

Catalysis is successfully applied in most chemical technologies, including the production of flavours and fragrances. Menthol, vanillin, linalool, and many other flavours are produced using catalysts. A wide variety of heterogeneous and homogeneous catalysts and enzymes are used for the synthesis of flavours. Catalysis solves different complicated problems of aroma production, including stereo- and enantioselective synthesis.  

Studies of new catalysts used for obtaining flavours and comparisons of their efficiency will allow for the better evaluation of the market prospects of flavours and fragrances. Research in this field is of great interest.

Finally, discussions on new catalytic processes and market prospects of flavours and fragrances are welcome.

Prof. Dr. Valery E. Tarabanko
Dr. Marina A. Smirnova
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Catalysts is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • heterogeneous and homogeneous acid catalysis for flavours and fragrances
  • catalysis for terpenoid flavours
  • catalysis for novel synthetic flavours
  • new catalysts and catalytic processes for flavours and fragrances
  • market for flavours and fragrances

Published Papers (3 papers)

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Research

17 pages, 2741 KiB  
Article
Design of γ-Alumina-Supported Phosphotungstic Acid-Palladium Bifunctional Catalyst for Catalytic Liquid-Phase Citral Hydrogenation
by Abdul Karim Shah, Syed Nizam-uddin Shah Bukhari, Ayaz Ali Shah, Abdul Sattar Jatoi, Muhammad Azam Usto, Zubair Hashmi, Ghulam Taswar Shah, Yeung Ho Park, Moo-Seok Choi, Arshad Iqbal, Tahir Hussain Seehar and Aamir Raza
Catalysts 2022, 12(9), 1069; https://0-doi-org.brum.beds.ac.uk/10.3390/catal12091069 - 19 Sep 2022
Cited by 1 | Viewed by 1823
Abstract
This study primarily addresses the development of dynamic, selective and economical metal–acid (bifunctional) catalysts for one-pot menthol production by citral hydrogenation. Specifically, various metals such as Pd, Pt, Ni, Cs and Sn were doped over alumina support. Additionally, bifunctional composite catalysts were also [...] Read more.
This study primarily addresses the development of dynamic, selective and economical metal–acid (bifunctional) catalysts for one-pot menthol production by citral hydrogenation. Specifically, various metals such as Pd, Pt, Ni, Cs and Sn were doped over alumina support. Additionally, bifunctional composite catalysts were also prepared with the impregnation of heteropoly acids and Pd precursors over alumina support. Analytical techniques (e.g., BET, PXRD, FT-IR, pyridine adsorption and amine titration methods) were applied for characterization of the most efficient and selective catalysts (e.g., Al2O3 and PTA-Cat-I). Similarly, most of the essential operational variables (e.g., loading rate of metal precursor, type of heteropoly acid, temperature, gas pressure and reaction time) were examined during this study. The experimental data shows that the bifunctional catalyst (PTA-Cat-I) produced 45% menthol at full citral substrate conversion (r = 0.038 mmoles.min−1) in liquid-phase citral hydrogenation (at optimized operating conditions: 70 °C, 0.5 MPa and 8 h). However, the heteropoly acid-supported bifunctional catalysts (e.g., PTA-Cat-I, PMA-Cat-I, SMA-Cat-I and STA-Cat-I) resulted in cracking and the dehydration of isopulegol/menthol by the generation of side products (e.g., 4-isopropyl-1-methyl, cyclohex-1-ane/ene); therefore, menthol yield was extensively diminished. On the other hand, non-acidic catalysts (e.g., Cat-I, Cat-II, Cat-III, Cat-IV and Cat-V) readily promoted hydrogenation reactions. The optimum menthol yield occurred due to the presence of strong Lewis and weak Bronsted acid sites. Mass transfer and reaction rate were substantially diminished due to acidity strength, heteropoly acid type and blockage of pores by the applied bifunctional catalysts. Full article
(This article belongs to the Special Issue Catalysis for Flavours and Fragrances)
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12 pages, 5184 KiB  
Article
Catalytic Oxidation of Flax Shives into Vanillin and Pulp
by Valery E. Tarabanko, Dmitrii O. Vigul, Konstantin L. Kaygorodov, Yulia V. Chelbina and Elena V. Mazurova
Catalysts 2022, 12(9), 1003; https://0-doi-org.brum.beds.ac.uk/10.3390/catal12091003 - 06 Sep 2022
Cited by 4 | Viewed by 1222
Abstract
This research deals with a process of catalytic oxidation of flax shives to vanillin and pulp. Catalytic oxidation of flax shives with molecular oxygen allows two main products to be obtained—vanillin with a yield of up to 12 wt.% of lignin, and pulp. [...] Read more.
This research deals with a process of catalytic oxidation of flax shives to vanillin and pulp. Catalytic oxidation of flax shives with molecular oxygen allows two main products to be obtained—vanillin with a yield of up to 12 wt.% of lignin, and pulp. Final forms of the catalyst particles (Cu2O and CuO) are agglomerates or monocrystals 0.5–5 µm in size. Acid prehydrolysis of the shives does not affect the oxidation, in contrast to pine-wood oxidation. Lignin prehydrolysis and oxidation was suggested as illustrate this difference. The dependence of the vanillin formation rate on stirring speed was studied. Minimum alkali consumption in the process was attained with a mild stirring speed of the reaction mass. Full article
(This article belongs to the Special Issue Catalysis for Flavours and Fragrances)
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12 pages, 2543 KiB  
Article
Fagonia cretica-Mediated Synthesis of Manganese Oxide (MnO2) Nanomaterials Their Characterization and Evaluation of Their Bio-Catalytic and Enzyme Inhibition Potential for Maintaining Flavor and Texture in Apples
by Shah Faisal, Shahzar Khan, Abdullah, Sania Zafar, Muhammad Rizwan, Muhammad Ali, Riaz Ullah, Ghadeer M. Albadrani, Hanan R. H. Mohamed and Fazal Akbar
Catalysts 2022, 12(5), 558; https://0-doi-org.brum.beds.ac.uk/10.3390/catal12050558 - 19 May 2022
Cited by 19 | Viewed by 2560
Abstract
The apple is the most widely used fruit globally. Apples are more prone to fungal spoilage, which leads to browning and subsequent changes in their flavor and texture. Browning is also caused by the tyrosinase enzyme. By inhibiting tyrosinase initiation and fungal spoilage [...] Read more.
The apple is the most widely used fruit globally. Apples are more prone to fungal spoilage, which leads to browning and subsequent changes in their flavor and texture. Browning is also caused by the tyrosinase enzyme. By inhibiting tyrosinase initiation and fungal spoilage in fruits, the natural flavor and texture of fruits can be maintained. Biogenic NPs can act as antioxidants to inhibit tyrosinase and due to oxidative stress, it also catalyzes the deformation of fungal hyphae and spores. Nanotechnology is a research hotspot that has gained considerable interest due to its potential inferences in biosciences and food preservation technology. The present study aims to use biomass from the Fagonia cretica to create bio-inspired manganese oxide MnO2 NPs and to evaluate its bio-catalytic potential for antifungal anti-browning through the inhibition of tyrosinase and its antioxidant potential for preserving apple flavor and texture. The green synthesized nanoparticles were extensively analyzed using UV spectroscopy, XRD, SEM, EDX, and FTIR techniques. Moreover, the synthesized manganese oxide nanoparticles (MnO2 NPs) were evaluated for their bio-catalytic potential as anti-fungal and anti-spoiling agents. The values of antifungal activity among all the samples were 14.2 ± 86 mm, 8.9 ± 6.0 mm, 17.7 ± 1.26, and 20.7 ± 4.38 mm for Penicillium expansum, Monilinia fructigena, Penicillium chrysogenum, and Aspergillus oryzae at 200 µg/well, respectively. Moreover, the biogenic NPs were evaluated for their anti-browning potential through the inhibition of tyrosinase. MnO2 NPs have been shown to have considerable inhibitory effects on tyrosinase up to 64.8 ± 0.16 at 200 µg/mL and (27.2 ± 0.58) at 25 µg/mL. Biogenic MnO2 NPs can also act as antioxidants to inhibit tyrosinase and fungal growth by the formation of free radicals that damage the fungal hyphae and, as a result, slow down browning. The maximum DPPH free radical scavenging activity was 74.5 ± 0.39% at 200 µg/mL, and the minimum was 12.4 ± 0.27 at 25 µg/mL. The biogenic MnO2 NPs are biocompatible and play a potent role in maintaining the flavor and texture of apples. Full article
(This article belongs to the Special Issue Catalysis for Flavours and Fragrances)
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