O-Methylation of 2, 6-Dimethoxy-4-methylphenol by Aspergillus glaucus and Their Possible Contribution to Katsuobushi Flavor

Abstract

Eleven strains of Aspergillus species, isolated from Katsuobushi (dried bonito), were grown in a liquid medium containing 2, 6-dimethoxy-4-methylphenol, to examine the possibility of production of 1, 2, 3-trinlethoxy-5-methylbenzene, which has a musty odor, during the molding process in Katsuobushi production. In the liquid medium, 2, 6-dimethoxy-4-methylphenol was O-methylated by 4 strains of A. glaucus.