Production of an Anise- and Woodruff-like Aroma by Monokaryotic Strains of Pleurotus sapidus Grown on Citrus Side Streams

The production of natural flavors by means of microorganisms is of great interest for the food and flavor industry, and by-products of the agro-industry are particularly suitable as substrates. In the present study, side streams were fermented using monokaryotic strains of the fungus . Some of the c...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2022-01, Vol.27 (3), p.651
Main Authors: Bürger, Friederike, Koch, Maximilian, Fraatz, Marco A, Omarini, Alejandra B, Berger, Ralf G, Zorn, Holger
Format: Article
Language:English
Subjects:
(2S)-hydroxy-1-(4-methoxyphenyl)-1-propanone
Aroma
aroma extract dilution analysis
Biosynthesis
By products
Cellulose
Chromatography
Citrus
Citrus fruits
Dilution
Enzymes
Evaporation
Fermented food
Flavor
Flavors
Food industry
Fungi
High-performance liquid chromatography
Lignin
Liquid chromatography
Metabolism
Microorganisms
Monokaryons
Odor thresholds
Odorants - analysis
Odors
p-anisaldehyde
Phenols
Pimpinella
Pleurotus
Pleurotus sapidus
Rivers
Smell
Strains (organisms)
Streams
Syrups & sweeteners
Tyrosine
Volatile compounds
Volatile Organic Compounds - chemistry
Volatiles
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Summary:The production of natural flavors by means of microorganisms is of great interest for the food and flavor industry, and by-products of the agro-industry are particularly suitable as substrates. In the present study, side streams were fermented using monokaryotic strains of the fungus . Some of the cultures exhibited a pleasant smell, reminiscent of woodruff and anise, as well as herbaceous notes. To evaluate the composition of the overall aroma, liquid/liquid extracts of submerged cultures of a selected monokaryon were prepared, and the volatiles were isolated via solvent-assisted flavor evaporation. Aroma extract dilution analyses revealed -anisaldehyde (sweetish, anisic- and woodruff-like) with a flavor dilution factor of 2 as a character impact compound. The coconut-like, herbaceous, and sweetish smelling acyloin identified as (2 )-hydroxy-1-(4-methoxyphenyl)-1-propanone also contributed to the overall aroma and was described as an aroma-active substance with an odor threshold in air of 0.2 ng L to 2.4 ng L for the first time. Supplementation of the culture medium with isotopically substituted l-tyrosine elucidated this phenolic amino acid as precursor of -anisaldehyde as well as of (2 )-hydroxy-1-(4-methoxyphenyl)-1-propanone. Chiral analysis via HPLC revealed an enantiomeric excess of 97% for the isolated product produced by
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules27030651