Identification of Potent Odorants in a Novel Nonalcoholic Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes)

Abstract

Novel refreshments with pleasant flavors were developed by fermentation of wort with basidiomycetes. Among 31 screened fungi, shiitake (Lentinula edodes) produced the most pleasant flavor. It was perceived as fruity, slightly sour, and plum-like. Flavor compounds were isolated by liquid-liquid extraction (LLE) and by headspace solid phase microextraction (HS-SPME). The key odor-active compounds were analyzed by a gas chromatography system equipped with a tandem mass spectrometry detector and an olfactory detection port (GC-MS/MS-O) and aroma extract dilution analysis (AEDA). For HS-SPME, a revised method of increasing the GC inlet split ratio was used. Most of the key odor-active compounds (e.g., 2-acetylpyrrole, β-damascenone, (E)-2-nonenal, and 2-phenylethanol) were detected with both extraction techniques. However, distinct differences between these two methods were observed.

Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS

“…subtilis SFBA3 inoculated samples, 3-methyl butanoic acid (1653 µg kg −1 ) and acetic acid (658 µg kg −1 ) were the organic acids produced at the highest levels. Acetic acid imparts a sour, vinegar note, [16,22] while 3-methyl butanoic acid is described as acidic, sour, pungent, fruity, stinky, ripe fatty, and fruity notes. [23] This strain produced the highest concentration of esters.…”

“…Benzaldehyde is generally responsible for a pleasant, sweet, aromatic note, while hexanal gives a green odour. [14,16,22] B. cereus PALB7 produced the highest level of nitrogen-containing compounds. The condiment fermented with B. licheniformis OALB2 had the highest level of ketones at 888.80 µg kg −1 and was dominated by acetoin (875 µg kg −1 ), usually characterized as having a butter-like aroma.…”

“…Solid phase microextraction (SPME) is widely used for the solvent free extraction of food and beverages. [13][14][15][16][17] Solvent free analyte enrichment provides aroma extracts that are more representative of food aroma when compared to those obtained by solvent extraction. [18] Headspace SPME involves sampling of the vapour that is directly above the food matrix and by concentrating the headspace with an adsorbent.…”

Quantification of key odor-active compounds of a novel nonalcoholic beverage produced by fermentation of wort by shiitake (Lentinula edodes) and aroma genesis studies

“…A novel non-alcoholic beverage fermented by shiitake was developed using wort as substrate (Zhang, Fraatz, Horlamus, Quitman, & Zorn, 2014). It is nutritious and exhibits a pleasant fruity, slightly sour and plum like flavor.…”

“…It is nutritious and exhibits a pleasant fruity, slightly sour and plum like flavor. The key odor-active compounds of the novel fermented beverage were identified in our previous study by liquid-liquid extraction (LLE) and headspace solid phase microextration (HS-SPME) in combination with a gas chromatography system equipped with a tandem mass spectrometry detector and an olfactory detector port (GC-MS/MS-O) (Zhang et al, 2014). For further product development, i.e.…”