« Previous AbstractUncovering the multi-level response of Glycine max L. to the application of allelopathic biostimulant from Levisticum officinale Koch    Next AbstractSustainable Drying and Torrefaction Processes of Miscanthus for Use as a Pelletized Solid Biofuel and Biocarbon-Carrier for Fertilizers »

J Agric Food Chem

Title:		The Use of Sour and Sweet Whey in Producing Compositions with Pleasant Aromas Using the Mold Galactomyces geotrichum: Identification of Key Odorants
Author(s):		Szudera-Konczal K; Myszka K; Kubiak P; Majcher MA;
Address:		"Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, Poznan 60-624, Poland"
Journal Title:		J Agric Food Chem
Year:		2020
Volume:		20200913
Issue:		39
Page Number:		10799 - 10807
DOI:		10.1021/acs.jafc.0c03979
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Print) 0021-8561 (Linking)
Abstract:		"Fermented products with a pleasant aroma and with strong honey, rose, and fruit odor notes were developed through the biotransformation of a medium containing sour or sweet whey with the addition of l-phenylalanine by the Galactomyces geotrichum mold. In order to obtain the strong honey-rose aroma, G. geotrichum strains were screened and fermentation conditions were optimized to achieve a preferable ratio (>1) of phenylacetaldehyde to 2-phenylethanol by the Ehrlich pathway. This allowed post-fermentation products with the ratio of concentrations of phenylacetaldehyde to 2-phenylethanol being 1.7:1. Additionally, the use of gas chromatography-olfactometry (GC-O) analysis and the calculation of odor activity values (OAVs) allowed 10 key odorants to be identified in post-fermentation products. The highest OAVs were found for phenylacetaldehyde with a honey odor in both sour and sweet whey cultures (3010 and 1776, respectively). In the variant with sour whey, the following compounds with the highest OAVs were 3-methyl-1-butanol (131), 3-(methylthio)-propanal (119), 3-methylbutanal (90), dimethyl trisulfide (71), 2,3-butanedione (37), and 2-phenylethanol (29). In the post-fermentation product with sweet whey, the following compounds with the highest OAVs were 3-(methylthio)-propanal (112), dimethyl trisulfide (69), and 2,3-butanedione (41)"
Keywords:		"Acetaldehyde/analogs & derivatives/analysis/metabolism Chromatography, Gas Fermentation Geotrichum/chemistry/*metabolism Odorants/*analysis Olfactometry Phenylalanine/metabolism Volatile Organic Compounds/chemistry/*metabolism Whey/*metabolism Gc-o Galact;"
Notes:		"MedlineSzudera-Konczal, Kamila Myszka, Kamila Kubiak, Piotr Majcher, Malgorzata A eng 2020/09/01 J Agric Food Chem. 2020 Sep 30; 68(39):10799-10807. doi: 10.1021/acs.jafc.0c03979. Epub 2020 Sep 13"