| Title: | Production of an Anise- and Woodruff-like Aroma by Monokaryotic Strains of Pleurotus sapidus Grown on Citrus Side Streams |
| Author(s): | Burger F; Koch M; Fraatz MA; Omarini AB; Berger RG; Zorn H; |
| Address: | "Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany. Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany. CONICET Asociacion para el Desarrollo de Villa Elisa y Zona Hector de Elia 1247, Villa Elisa E3265, Entre Rios, Argentina. Institute of Food Chemistry, Leibniz University Hannover, Callinstrasse 5, 30167 Hannover, Germany" |
| DOI: | 10.3390/molecules27030651 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "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, Citrus side streams were fermented using monokaryotic strains of the fungus Pleurotus sapidus. 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 p-anisaldehyde (sweetish, anisic- and woodruff-like) with a flavor dilution factor of 2(18) as a character impact compound. The coconut-like, herbaceous, and sweetish smelling acyloin identified as (2S)-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(-1) to 2.4 ng L(-1) for the first time. Supplementation of the culture medium with isotopically substituted l-tyrosine elucidated this phenolic amino acid as precursor of p-anisaldehyde as well as of (2S)-hydroxy-1-(4-methoxyphenyl)-1-propanone. Chiral analysis via HPLC revealed an enantiomeric excess of 97% for the isolated product produced by P. sapidus" |
| Keywords: | *Citrus Odorants/analysis *Pimpinella Pleurotus Rivers *Volatile Organic Compounds/chemistry (2S)-hydroxy-1-(4-methoxyphenyl)-1-propanone Pleurotus sapidus aroma extract dilution analysis monokaryons p-anisaldehyde; |
| Notes: | "MedlineBurger, Friederike Koch, Maximilian Fraatz, Marco A Omarini, Alejandra B Berger, Ralf G Zorn, Holger eng 031B0307B/BMBF cluster Bioeconomy International 2015/ 463380894/Deutsche Forschungsgemeinschaft/ AROMAplus/Hessian initiative for scientific and economical excellence (LOEWE)/ Georg Forster Research Fellow/Alexander von Humboldt Foundation/ Switzerland 2022/02/16 Molecules. 2022 Jan 19; 27(3):651. doi: 10.3390/molecules27030651" |
