Journalartikel

Jahr der Veröffentlichung: 2015

Seiten: 6915-6921

Zeitschrift: Journal of Agricultural and Food Chemistry

Bandnummer: 63

Heftnummer: 31

ISSN: 0021-8561

DOI Link: https://doi.org/10.1021/acs.jafc.5b02167

Verlag: American Chemical Society

Abstract: 
A cereal-based beverage was developed by fermentation of wort with the basidiomycete Trametes versicolor. The beverage possessed a fruity, fresh, and slightly floral aroma. The volatiles of the beverage were isolated by liquid-liquid extraction (LLE) and additionally by headspace solid phase microextraction (HS-SPME). The aroma compounds were analyzed by a gas chromatography system equipped with a tandem mass spectrometer and an olfactory detection port (GC-MS/MS-O) followed by aroma (extract) dilution analysis. Thirty-four different odor impressions were perceived, and 27 corresponding compounds were identified. Fifteen key odorants with flavor dilution (FD) factors ranging from 8 to 128 were quantitated, and their respective odor activity values (OAVs) were calculated. Six key odorants were synthesized de novo by T. versicolor. Furthermore, quantitative changes during the fermentation process were analyzed. To prepare for the market introduction of the beverage, a comprehensive safety assessment was performed.

Harvard-Zitierstil: Zhang, Y., Fraatz, M., Müller, J., Schmitz, H., Birk, F., Schrenk, D., et al. (2015) Aroma Characterization and Safety Assessment of a Beverage Fermented by Trametes versicolor, Journal of Agricultural and Food Chemistry, 63(31), pp. 6915-6921. https://doi.org/10.1021/acs.jafc.5b02167

APA-Zitierstil: Zhang, Y., Fraatz, M., Müller, J., Schmitz, H., Birk, F., Schrenk, D., & Zorn, H. (2015). Aroma Characterization and Safety Assessment of a Beverage Fermented by Trametes versicolor. Journal of Agricultural and Food Chemistry. 63(31), 6915-6921. https://doi.org/10.1021/acs.jafc.5b02167