Aroma active alkylated pyrazines are produced by <i>Basfia succiniciproducens</i> as by‐products of succinic acid production

Abstract Culture supernatants of Basfia succiniciproducens derived from the industrial production succinic acid exhibit an intense nutty, root vegetable‐like, buttery and sourish smell. By means headspace‐gas chromatography‐mass spectrometry‐olfactometry (HS‐GC‐MS‐O), 14 odour‐active compounds were perceived identified using two GC‐columns different polarity comparison retention indices mass spectra to those authentic reference compounds. Several alkylated pyrazines, including 2,3,5‐trimethylpyrazine, 5‐ethyl‐2,3‐dimethylpyrazine, 2,3,5,6‐tetramethylpyrazine, 2,3,5‐trimethyl‐6‐ethylpyrazine, 2,3,5‐trimethyl‐6‐propylpyrazine 2,3,5‐trimethyl‐6‐butylpyrazine found contribute aroma culture supernatant. Quantitation pyrazines was performed by dynamic headspace‐GC‐MS after standard addition, 2,3,5,6‐tetramethylpyrazine (9.10 mg/L) most abundant compound. Waste streams biotechnological commodity chemicals may thus represent a sustainable resource for isolation