| Title: | Key Odorants from the Fermentation Broth of the Edible Mushroom Ischnoderma resinosum |
| Author(s): | Wickramasinghe PCK; Munafo JP; |
| Address: | "Department of Food Science , The University of Tennessee Institute of Agriculture , Knoxville , Tennessee 37996 , United States" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Eighteen odorants were identified by applying aroma extract dilution analysis in the liquid fermentation broth of the edible mushroom Ischnoderma resinosum (P. Karst). Eight compounds with flavor dilution factors >/=16 were quantitated in a 16-day sample using stable isotope dilution assays. Odor activity values (OAV) revealed anise-smelling 4-methoxybenzaldehyde (OAV; 1639), vanilla-smelling 3,4-dimethoxybenzaldehyde (OAV; 51), and cherry-smelling benzaldehyde (OAV; 14) as key contributors to the pleasant 'candy-like' odor of the fermentation broth. Odor simulation experiments revealed a mixture of five compounds in their natural concentrations mimicked the odor of a 16-day-old fermentation broth. A 30-day time course study was conducted to monitor the production of three odorants in the fungal fermentation broth, where it was revealed that both 3,4-dimethoxybenzaldehyde (10.7 +/- 1.0 mg/kg) and benzaldehyde (4.5 +/- 0.1 mg/kg) peaked on day 16, whereas 4-methoxybenzaldehyde peaked on day 24 (104.9 +/- 4.9 mg/kg)" |
| Keywords: | "Basidiomycota/*metabolism Benzaldehydes/analysis Chromatography, Gas/methods *Fermentation Gas Chromatography-Mass Spectrometry Odorants/*analysis Smell Volatile Organic Compounds/analysis 3, 4-dimethoxybenzaldehyde Ischnoderma resinosum aroma extract dilu;" |
| Notes: | "MedlineWickramasinghe, Purni C K Munafo, John P Jr eng 2019/02/09 J Agric Food Chem. 2019 Feb 20; 67(7):2036-2042. doi: 10.1021/acs.jafc.8b06766. Epub 2019 Feb 8" |
