Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE)

Basidiomycota are natural sources of aroma compounds. When grown in submerged cultures, the fungus Laetiporus montanus (LMO) forms a spicy and meat-like aroma. It thus represents an interesting candidate for the production of natural savory flavors. To identify the key aroma compounds of LMO grown submerged in malt extract peptone medium, the volatiles were isolated by means of automated solvent assisted flavor evaporation (aSAFE). An aroma extract dilution analysis was performed by means of gas chromatography-olfactometry coupled with a flame ionization detector (GC-FID-O). In the aSAFE extract of LMO, 24 aroma-active compounds were detected. 5-Butyl-2(5H)-furanone (FD 4096), perceived as coconut-like, was determined as the compound with the highest FD factor. (E,E)-2,4-Decadienal, (E,Z)-2,4-decadienal, and sotolon were identified as responsible key compounds for the spicy odor of the submerged cultures. Moreover, supplementation of the cultures of LMO, Laetiporus sulphureus, and Laetiporus persicinus with 13C-labeled thiamine hydrochloride resulted in the formation of 2-methyl-3-(methylthio)furan (MMTF), a compound with a pronounced meaty flavor. The concentrations of MMTF were further increased to 19–27 μg L–1 by additional supplementation of the cultures with ascorbic acid. The results of this study indicate potential for the biotechnological production of a meat-like flavor by Laetiporus species.

Section: Methodsmentioning

confidence: 99%

“…After 12 days, the cultures were subjected to liquid−liquid extraction and aSAFE. 21 As a reference, noninoculated MEP medium was analyzed in parallel.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Formation of a Meat-Like Flavor by Submerged Cultivated Laetiporus montanus

Yalman

Trapp

Vetter

et al. 2023

“…The residue was washed with diethyl ether (3 × 100 mL) and the organic phases were combined. Nonvolatiles were removed by automated solvent-assisted flavor evaporation (aSAFE) 21 at 40…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…The residue was washed with diethyl ether (3 × 100 mL) and the organic phases were combined. Nonvolatiles were removed by automated solvent-assisted flavor evaporation (aSAFE) at 40 °C using an open/closed time combination of the pneumatic valve of 0.1 s/10 s. The distillate was dried over anhydrous sodium sulfate (50 g) and concentrated to a volume of 0.5 mL, first using a Vigreux column (50 × 1 cm) and finally a Bemelmans microdistillation device . When a drop of this volatile isolate was placed on a fragrance test strip and the odor was evaluated directly after evaporation of the solvent, the characteristic walnut aroma was clearly perceivable.…”

Section: Methodsmentioning

confidence: 99%

Sotolon and (2E,4E,6Z)-Nona-2,4,6-trienal Are the Key Compounds in the Aroma of Walnuts

Stübner

Steinhaus

2023

Self Cite

Fresh kernels of the walnut tree (Juglans regia L.) show a characteristic and pleasant aroma, the molecular basis of which was unknown. The application of an aroma extract dilution analysis resulted in 50 odor-active compounds. Among them, 37 had not been reported as fresh walnut kernel volatiles before, including the two odorants with the highest flavor dilution factors, namely, fenugreek-like smelling 3-hydroxy-4,5-dimethylfuran-2(5H)-one (sotolon) and oatmeal-like smelling (2E,4E,6Z)-nona-2,4,6-trienal. Quantitations revealed 17 odorants with concentrations in the walnuts that exceeded their odor threshold concentrations. Aroma reconstitution and omission experiments finally showed that the characteristic aroma of fresh walnuts is best represented by a binary mixture of sotolon and (2E,4E,6Z)-nona-2,4,6-trienal. Of both, the natural concentration was ∼10 μg/kg. Further sensory studies showed that the walnut character is intensified when their concentrations are in parallel increased to ∼100 μg/kg. This finding may guide the future breeding of new walnut cultivars with improved aroma.

“…Depending on the expected target compound concentrations, amounts of the added internal standards varied between 0.001 and 15 μg. The aSAFE distillates were concentrated to final volumes of 0.1−1.0 mL, and the concentrates were analyzed either with the GC−MS system (2−5, 7, 8, 10, 13, 17−19, 21, 23, 24, 26), the two-dimensional heart-cut GC−GC− HRMS system (9,36), or the comprehensive two-dimensional GC × GC−MS system (25,34). All quantitations were carried out in duplicate or triplicate analyses.…”

Section: ■ Introductionmentioning

confidence: 99%

Molecular Background of the Lychee Aroma of Vitis vinifera L. ‘Muscaris’

Wang,

Frank,

Steinhaus

2024

Self Cite

Muscaris is a modern white grape variety with good fungal resistance and a pleasant aroma, the molecular background of which was unknown. A comparative aroma extract dilution analysis applied to Muscaris grapes and grapes of the father variety Muskateller revealed little differences and resulted in 39 and 35 odorants, respectively. Sixteen odorants exceeded their odor threshold concentrations. Odor reconstitution and omission experiments showed that the distinct lychee note in the aroma of the Muscaris grapes was generated by the combination of (2S,4R)-rose oxide and geraniol. This finding will guide further molecular research on the transfer of the lychee note into wine and may also be helpful for the targeted breeding of new grape varieties.