Changes in volatile compound composition of Antrodia camphorata during solid state fermentation

• Published in: Journal of the science of food and agriculture 2011-10, Vol.91 (13), p.2463-2470
• Main Authors: Xia, Yongjun, Zhang, Baorong, Li, Weijiang, Xu, Ganrong
• Format: Article
• Language: English
• Subjects: Antrodia - growth & development; Antrodia - metabolism; Antrodia - ultrastructure; Antrodia camphorata; Biological and medical sciences; Fatty Alcohols - chemistry; Fatty Alcohols - metabolism; Fermentation; Food industries; Food Preservation; Fundamental and applied biological sciences. Psychology; Fungi; Gas Chromatography-Mass Spectrometry; HS-SPME-GC-MS; Hyphae - growth & development; Hyphae - metabolism; Hyphae - ultrastructure; Panicum - metabolism; Phenylacetates - chemistry; Phenylacetates - metabolism; Prunus; Seeds - metabolism; sesquiterpenes; Solid Phase Microextraction; solid state fermentation; Taxonomy; Terpenes - chemistry; Terpenes - metabolism; Time Factors; VOCs; volatile compounds; Volatile organic compounds; Volatile Organic Compounds - chemistry; Volatile Organic Compounds - metabolism
• ISSN: 0022-5142; 1097-0010; 1097-0010
• DOI: 10.1002/jsfa.4488

BACKGROUND: Although the volatiles present in mushrooms and fungi have been investigated by many researchers, including Antrodia camphorata in submerged fermentation, there are few data available regarding changes in volatile compounds during fermentation. Our research has revealed that solid state fermentation of A. camphorata is highly odiferous compared with submerged cultures and the odor changed with increasing culture time. Therefore the aim of this study was to investigate the changes in volatile compound composition of A. camphorata during solid state fermentation. RESULTS: Altogether, 124 major volatile compounds were identified. The volatile compounds produced by A. camphorata during growth in solid state fermentation were quite different. Oct‐1‐en‐3‐ol, octan‐3‐one and methyl 2‐phenylacetate were predominant in exponential growth phase production, while the dominant volatiles produced in stationary phase were octan‐3‐one and methyl 2‐phenylacetate. In stationary phase, lactone compounds in A. camphorata, such as 5‐butyloxolan‐2‐one, 5‐heptyloxolan‐2‐one, 6‐heptyloxan‐2‐one, contributed greatly to peach and fruit‐like flavor. Terpene and terpene alcohol compounds, such as 1‐terpineol, L‐linalool, T‐cadinol, (E, E)‐farnesol, β‐elemene, cis‐α‐bisabolene and α‐muurolene, made different contributions to herbal fresh aroma in A. camphorata. Nineteen volatile sesquiterpenes were detected from solid state fermentation of A. camphorata. The compounds 5‐n‐butyl‐5H‐furan‐2‐one, β‐ionone, (−)‐caryophyllene oxide, aromadendrene oxide, diepi‐α‐cedrene epoxide, β‐elemene, α‐selinene, α‐muurolene, azulene, germacrene D, γ‐cadinene and 2‐methylpyrazine have not hitherto been reported in A. camphorata. CONCLUSION: The preliminary results suggest that the aroma‐active compounds produced by A camphorata in solid state fermentation might serve as an important source of natural aroma compounds for the food and cosmetic industries or antibiotic activity compounds. The sesquiterpenes could be identified as possible taxonomic markers for A. camphorata. Copyright © 2011 Society of Chemical Industry