2-Pentanone Production from Hexanoic Acid by Penicillium roqueforti from Blue Cheese: Is This the Pathway Used in Humans?

Figure 3

Total ion chromatograms of headspace gas from Penicillium roqueforti (in blue cheese) grown on margarine for 10 days and then incubated with or without added hexanoic acid in gas-tight vials for 22.8 h at room temperature. Figure (A1): no hexanoic acid added; Figure (A2): 100 μL of ¹H-hexanoic acid added; Figure (B): 100 μL of hexanoic-2, 2-D₂ acid added; Figure (C): 100 μL of hexanoic-D₁₁ acid added. Peaks: 1a: ¹H 2-pentanone; 1b and 1c: deuterated 2-pentanone; 2: unidentifiable peak; 3a: ¹H 2-pentanol; 3b and 3c: deuterated 2-pentanol; 4: 3-hydroxy-2-butanone; IS (internal standard) = 4-methyl-2-pentanone (MIBK).