Lindsay Melodie A, Granucci Ninna, Greenwood David R, Villas-Boas Silas G
School of Biological Sciences, University of Auckland, 3A Symonds Street, Auckland 1010, New Zealand.
Luxembourg Institute of Science and Technology, 41, Rue du Brill, L-4422 Luxembourg, Luxembourg.
Metabolites. 2022 Feb 8;12(2):157. doi: 10.3390/metabo12020157.
Increasing consumer demand for natural flavours and fragrances has driven up prices and increased pressure on natural resources. A shift in consumer preference towards more sustainable and economical sources of these natural additives and away from synthetic production has encouraged research into alternative supplies of these valuable compounds. Solid-state fermentation processes support the natural production of secondary metabolites, which represents most flavour and aroma compounds, while agro-industrial by-products are a low-value waste stream with a high potential for adding value. Accordingly, four filamentous fungi species with a history of use in the production of fermented foods and food additives were tested to ferment nine different agro-industrial by-products. Hundreds of volatile compounds were produced and identified using headspace (HS) solid-phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Four compounds of interest, phenylacetaldehyde, methyl benzoate, 1-octen-3-ol, and phenylethyl alcohol, were extracted and quantified. Preliminary yields were encouraging compared to traditional sources. This, combined with the low-cost substrates and the high-value natural flavours and aromas produced, presents a compelling case for further optimisation of the process.
消费者对天然香料和香精的需求不断增加，推高了价格，并加大了对自然资源的压力。消费者偏好从合成生产转向更可持续、更经济的天然添加剂来源，这促使人们对这些有价值化合物的替代供应进行研究。固态发酵过程有助于天然产生次生代谢产物，而次生代谢产物构成了大多数香料和香气化合物，同时农业工业副产品是一种低价值废物流，但具有很高的增值潜力。因此，对四种有用于生产发酵食品和食品添加剂历史的丝状真菌进行了测试，以发酵九种不同的农业工业副产品。使用顶空（HS）固相微萃取（SPME）结合气相色谱-质谱联用（GC-MS）对数百种挥发性化合物进行了生产和鉴定。提取并定量了四种目标化合物，苯乙醛、苯甲酸甲酯、1-辛烯-3-醇和苯乙醇。与传统来源相比，初步产量令人鼓舞。这与低成本底物以及所产生的高价值天然香料和香气相结合，为进一步优化该工艺提供了令人信服的理由。
