Journalartikel

Jahr der Veröffentlichung: 2021

Seiten: 14222-14230

Zeitschrift: Journal of Agricultural and Food Chemistry

Bandnummer: 69

Heftnummer: 47

ISSN: 0021-8561

DOI Link: https://doi.org/10.1021/acs.jafc.1c05770

Verlag: American Chemical Society

Abstract: 
Brown-rot fungi are particularly suitable for the sustainable and cost-efficient biotechnological production of natural flavors. In this study, Wolfiporia cocos was employed for the fermentation of European black currant pomace supplemented with aspartate in surface cultures to produce a flavor reminiscent of wild strawberries. Aroma dilution analysis (ADA) by means of dynamic headspace extraction was developed as a suitable technique for solid samples. The character impact compounds were quantified by stable isotope dilution analysis and standard addition and validated by recombination experiments. (R)-Linalool (1879 mu g kg(-1), ADA 211), methyl anthranilate (2206 mu g kg(-1), 210), 2-aminobenzaldehyde (771 mu g kg(-1), 25), and geraniol (138 mu g kg(-1), 25) were identified as key aroma compounds. Recombination experiments demonstrated that the combination of the four analyzed compounds was responsible for the odor impression reminiscent of wild strawberries.

Harvard-Zitierstil: Sommer, S., Fraatz, M., Büttner, J., Salem, A., Rühl, M. and Zorn, H. (2021) Wild Strawberry-like Flavor Produced by the Fungus Wolfiporia cocos - Identification of Character Impact Compounds by Aroma Dilution Analysis after Dynamic Headspace Extraction, Journal of Agricultural and Food Chemistry, 69(47), pp. 14222-14230. https://doi.org/10.1021/acs.jafc.1c05770

APA-Zitierstil: Sommer, S., Fraatz, M., Büttner, J., Salem, A., Rühl, M., & Zorn, H. (2021). Wild Strawberry-like Flavor Produced by the Fungus Wolfiporia cocos - Identification of Character Impact Compounds by Aroma Dilution Analysis after Dynamic Headspace Extraction. Journal of Agricultural and Food Chemistry. 69(47), 14222-14230. https://doi.org/10.1021/acs.jafc.1c05770