Volatile Flavor Compounds Produced by Molds of
            <i>Aspergillus, Penicillium</i>
            , and
            <i>Fungi imperfecti</i>

Kamiński, E.; Stawicki, S.; Wąsowicz, E.

doi:10.1128/am.27.6.1001-1004.1974

Cited by 106 publications

(23 citation statements)

References 10 publications

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“…Pyridine, 2-methylpyridine and nitromethane have all been identified as mould metabolites on artificial media in earlier studies. 6,30,31 This study suggests that these compounds might be expected in buildings with mould problems. No amines, except pyridine and 2-methylpyridine, could be identified with a detection limit for tertiary amines determined with GC-MS of 0.08 ng ml 21 (triethylamine standard).…”

Section: Aldehydesmentioning

confidence: 73%

Volatile metabolites from microorganisms grown on humid building materials and synthetic media

et al. 2002

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Growth of different microorganisms is often related to dampness in buildings. Both fungi and bacteria produce complicated mixtures of volatile organic compounds that include hydrocarbons, alcohols, ketones, sulfur- and nitrogen-containing compounds etc. Microbially produced substances are one possible explanation of odour problems and negative health effects in buildings affected by microbial growth. A mixture of five fungi, Aspergillus versicolor, Fusarium culmorum, Penicillium chrysogenum, Ulocladium botrytis and Wallemia sebi were grown on three different humid building materials (pinewood, particle board and gypsum board) and on one synthetic medium. Six different sampling methods were used, to be able to collect both non-reactive volatile organic compounds and reactive compounds such as volatile amines, aldehydes and carboxylic acids. Analysis was performed using gas chromatography, high-performance liquid chromatography and ion chromatography, mass spectrometry was used for identification of compounds. The main microbially produced metabolites found on pinewood were ketones (e.g. 2-heptanone) and alcohols (e.g. 2-methyl-1-propanol). Some of these compounds were also found on particle board, gypsum board and the synthetic medium, but there were more differences than similarities between the materials. For example, dimethoxymethane and 1,3,5-trioxepane and some nitrogen containing compounds were found only on particle board. The metabolite production on gypsum board was very low, although some terpenes (e.g. 3-carene) could be identified as fungal metabolites. On all materials, except gypsum board, the emission of aldehydes decreased during microbial growth. No low molecular weight carboxylic acids were identified.

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Section: Aldehydesmentioning

confidence: 73%

Volatile metabolites from microorganisms grown on humid building materials and synthetic media

et al. 2002

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“…As a high-value chemical (USD 4800/kg) with over 250 kg used annually in the food and beverage sector alone, our fermentation process could be a good option for the natural production of this metabolite [16]. It is well known that many fungal species produce 1-octen-3-ol as part of their volatilome, including Penicillium, Aspergillus, and many edible mushroom species [20][21][22][23][24]. Zawirska-Wojtasiak [22] investigated natural 1-octen-3-ol extracted from several edible mushroom varieties finding high optical purity and yields of over 6 mg/100g in various types of edible mushrooms.…”

Section: Discussionmentioning

confidence: 99%

Identification of New Natural Sources of Flavour and Aroma Metabolites from Solid-State Fermentation of Agro-Industrial By-Products

et al. 2022

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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.

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“…ochraceus , Aspergillus oryzae , Aspergillus parasiticus , Aspergillus nidulans , Penicillium chrysogenum , Penicillium citrinum , Penicillium funiculosum , Penicllium raistricki , Penicillium viridicatum , Cephalosporium spp, and Fusarium spp. [ 39 , 40 ].…”

Section: Discussionmentioning

confidence: 99%

Volatile Organic Compound Profiles Associated with Microbial Development in Feedlot Pellets Inoculated with Bacillus amyloliquefaciens H57 Probiotic

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Callaghan

et al. 2021

Animals

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Mould and bacterial contamination releases microbial volatile organic compounds (mVOCs), causing changes in the odour profile of a feed. Bacillus amyloliquefaciens strain H57 (H57) has the potential ability to inhibit microbial growth in animal feeds. This study tested the hypothesis that H57 influences the odour profile of stored feedlot pellets by impeding the production of mVOCs. The emission of volatile organic compounds (VOCs) of un-inoculated pellets and those inoculated with H57, stored either at ambient temperature (mean 22 °C) or at 5 °C, was monitored at 0, 1, 2, and 3 months by gas chromatography–mass spectrometry. Forty VOCs were identified in all the pellet samples analysed, 24 of which were potentially of microbial and 16 of non-microbial origin. A score plot of the principal component analysis (PCA) showed that the VOC profiles of the pellets stored at ambient temperature changed more rapidly over the 3 months than those stored at 5 °C, and that change was greater in the un-inoculated pellets when compared to the inoculated ones. The bi-plot and correlation loading plots of the PCA indicated that the separation of the un-inoculated pellets from the other treatments over the 3 months was primarily due to nine mVOCs. These mVOCs have been previously identified in grains spoiled by fungi, and could be considered potential markers of the types of fungi that H57 can protect pellets against. These data indicate the ability of H57 to maintain the odour profile and freshness of concentrated feed pellets. This protective influence can be detected as early as 3 months into ambient temperature storage.

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Volatile Flavor Compounds Produced by Molds of Aspergillus, Penicillium , and Fungi imperfecti

Cited by 106 publications

References 10 publications

Volatile metabolites from microorganisms grown on humid building materials and synthetic media

Volatile metabolites from microorganisms grown on humid building materials and synthetic media

Identification of New Natural Sources of Flavour and Aroma Metabolites from Solid-State Fermentation of Agro-Industrial By-Products

Volatile Organic Compound Profiles Associated with Microbial Development in Feedlot Pellets Inoculated with Bacillus amyloliquefaciens H57 Probiotic

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