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

Abstract

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.

A Novel O- and S-Methyltransferase from Pleurotus sapidus Is Involved in Flavor Formation

“…persicinus. During the cultivation of these fungi, the meaty-like smelling aroma compounds 2-methyl-3-(methylthio)­furan and 2-methyl-3-furanthiol were identified . The latter compound is known to be responsible for the meaty-odor of chicken broth .…”

“…During the cultivation of these fungi, the meaty-like smelling aroma compounds 2-methyl-3-(methylthio)furan and 2-methyl-3-furanthiol were identified. 41 The latter compound is known to be responsible for the meaty-odor of chicken broth. 42 The corresponding thioether derivate possesses similar odor properties and is known to be a character impact compound of cooked meat; 43 however, it offers the advantage of being more stable as disulfide bridges cannot be formed.…”

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

“…In addition, as previously mentioned, many different scaffolds can be used to culture meat, so it is important to select the appropriate scaffold components well ( Post et al, 2020 ). According to reports that binding some flavor precursors of fat cells to a scaffold could promote cell differentiation and improve the taste of the final product, scaffolds are being developed using mushrooms that produce meat flavor or microbial flora ( Yalman et al, 2023 ; Zhang et al, 2022 ). For cultured meat to have a flavor similar to that of edible meat, the combination of aromatic substances with a support and the development of a scaffold to which fat cells with the main flavor of meat adhere well must be continuously pursued ( Fig.…”

Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma

“…Figure S1, synthesized in-house by S.Y. [23]) and (E)-nerolidol (100%, Sigma Aldrich, Steinheim, Germany) were quantitated in the final beverage via standard addition in duplicate experiments. A mixed-stock solution was prepared in ddH 2 O, from which four standard solutions (K1-K4) were prepared.…”