Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 58, 35392 Giessen, Germany.
Food Chem. 2013 Dec 1;141(3):2952-9. doi: 10.1016/j.foodchem.2013.05.116. Epub 2013 Jun 5.
Altogether 30 different basidiomycetes were grown submerged in liquid culture media using seven different by-products of the food industry as the only carbon source. Seven fungus/substrate combinations revealed interesting flavour profiles. Culture supernatants of Tyromyces chioneus grown on apple pomace were extracted, and the aroma compounds were analysed by gas chromatography-olfactometry (GC-O). Potent odorants were identified by aroma extract dilution analysis (AEDA), calculation of the odour activity values (OAV), and proven by confection of an aroma model. 3-Phenylpropanal, 3-phenyl-1-propanol, and benzyl alcohol were identified as potent aroma biotransformation products. Headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) experiments showed that 3-phenylpropanal, 3-phenyl-1-propanol, benzyl alcohol, methyl 3-phenylpropionate, methyl 2-phenylacetate, cinnamaldehyde and methyl cinnamate were produced during the cultivation period of eight days. By means of labelling experiments, (E)-cinnamic acid was identified as the precursor of 3-phenylpropanal and 3-phenyl-1-propanol. Basidiomycetes were able to biotransform food by-products to pleasant complex flavour mixtures.
总共使用七种食品工业副产物作为唯一碳源，在液体培养基中培养了 30 种不同的担子菌。七种真菌/基质组合显示出有趣的风味特征。从苹果渣上培养的 Tyromyces chioneus 的培养液被提取出来，并用气相色谱-嗅觉测量法（GC-O）分析其香气化合物。通过香气提取稀释分析（AEDA）、气味活度值（OAV）的计算以及香气模型的配制，鉴定出有强烈气味的化合物。鉴定出 3-苯丙醛、3-苯基-1-丙醇和苯甲醇是有潜力的香气生物转化产物。顶空固相微萃取气相色谱质谱联用（HS-SPME-GC-MS）实验表明，在八天的培养期内，生成了 3-苯丙醛、3-苯基-1-丙醇、苯甲醇、3-苯基丙酸甲酯、2-苯基乙酸甲酯、肉桂醛和甲基肉桂酸。通过标记实验，确定（E）-肉桂酸是 3-苯丙醛和 3-苯基-1-丙醇的前体。担子菌能够将食品副产品生物转化为令人愉悦的复杂风味混合物。
