| Title: | Submerged Cultivation of Pleurotus sapidus with Molasses: Aroma Dilution Analyses by Means of Solid Phase Microextraction and Stir Bar Sorptive Extraction |
| Author(s): | Trapp T; Zajul M; Ahlborn J; Stephan A; Zorn H; Fraatz MA; |
| Address: | "Institute of Food Chemistry and Food Biotechnology , Justus Liebig University Giessen , Heinrich-Buff-Ring 17 , 35392 Giessen , Germany. VAN HEES GmbH , Kurt-van-Hees-Strasse 1 , 65396 Walluf , Germany" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "The basidiomycete Pleurotus sapidus (PSA) was grown in submerged cultures with molasses as substrate for the production of mycelium as a protein source for food applications. The volatilomes of the substrate, the submerged culture, and the mycelia were analyzed by gas chromatography-tandem mass spectrometry-olfactometry. For compound identification, aroma dilution analyses by means of headspace solid phase microextraction and stir bar sorptive extraction were performed via variation of the split vent flow rate. Among the most potent odorants formed by PSA were arylic compounds (e.g., p-anisaldehyde), unsaturated carbonyls (e.g., 1-octen-3-one, ( E)-2-octenal, ( E, E)-2,4-decadienal), and cyclic monoterpenoids (e.g., 3,9-epoxy- p-menth-1-ene, 3,6-dimethyl-3a,4,5,7a-tetrahydro-1-benzofuran-2(3 H)-one). Several compounds from the latter group were described for the first time in Pleurotus spp. After separation of the mycelia from the medium, the aroma compounds were mainly enriched in the culture supernatant. The sensory analysis of the mycelium correlated well with the instrumental results" |
| Keywords: | Culture Media/chemistry/metabolism Indicator Dilution Techniques Molasses/*analysis Odorants/analysis Pleurotus/chemistry/*growth & development/*metabolism Solid Phase Microextraction/instrumentation/*methods Volatile Organic Compounds/*chemistry/*isolati; |
| Notes: | "MedlineTrapp, Tobias Zajul, Martina Ahlborn, Jenny Stephan, Alexander Zorn, Holger Fraatz, Marco Alexander eng Validation Study 2017/02/14 J Agric Food Chem. 2018 Mar 14; 66(10):2393-2402. doi: 10.1021/acs.jafc.6b05292. Epub 2017 Feb 27" |
