1
|
Brescia FF, Passinger J, Wende RC, Schreiner PR, Zorn H, Fraatz MA. Determining Ultra-Low Organic Molecular Odor Thresholds in Air Helps Identify the Most Potent Fungal Aroma Compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:7511-7516. [PMID: 38517735 DOI: 10.1021/acs.jafc.3c08438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/24/2024]
Abstract
The determination of odor threshold values can be performed in various matrices, including air, and serves as a parameter to compare the potencies of odorous compounds. Typically, the odor thresholds in air are determined by gas chromatography-olfactory (GC-O) and referenced to an internal standard, most often (E)-dec-2-enal. Herein, a direct gas chromatography-flame ionization detector-olfactory analysis method for the determination of odor thresholds in air is reported. As model substrates for this novel approach, naturally occurring substances (R)-1-p-menthene-8-thiol as well as (3S,3aS,6R,7aS)-3,6-dimethyl-3a,4,5,6,7,7a-hexahydro-3H-1-benzofuran-2-one were used. The latter compound was synthesized from (-)-isopulegol and exhibited an extremely low odor recognition threshold of 1.9 × 10-6 ng L-1 air, the lowest value reported for a fungal aroma compound thus far.
Collapse
Affiliation(s)
- Fabio F Brescia
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Jan Passinger
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Raffael C Wende
- Institute of Organic Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Peter R Schreiner
- Institute of Organic Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, Giessen 35392, Germany
| | - Marco A Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| |
Collapse
|
2
|
Brescia FF, Koch M, Wende RC, Schreiner PR, Zorn H, Fraatz MA. Structure Elucidation of Aroma-Active Bicyclic Benzofuran Derivatives Formed by Cystostereum murrayi. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:7744-7751. [PMID: 37172111 DOI: 10.1021/acs.jafc.3c01807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Among the monoterpenoid aroma compounds formed by the basidiomycete Cystostereum murrayi are highly potent bicyclic benzofuran derivatives. In addition to the dill ethers previously described in a few fungi, two stereoisomers of the rare 3,6-dimethyl-3a,4,5,6,7,7a-hexahydro-3H-1-benzofuran-2-one (1a and 2c), also known as dihydromenthofurolactones, and a C3-unsaturated analogue (3a) are formed by C. murrayi. The analysis of synthesized reference standards of the lactones allowed an unambiguous assignment of the stereoisomers formed by the fungus. Despite a similar structure, two key differences in the stereochemistry of the lactones and dill ethers emerged. The analysis of submerged cultures further revealed the formation of additional, so far unknown, fungal terpenoids, including limonen-10-ol (7) and the corresponding aldehyde limonen-10-al (8). Analysis of chiral terpenoids as well as supplementation studies, including stable isotope-labeled compounds, indicated independent biogenesis pathways for dill ethers and lactones.
Collapse
Affiliation(s)
- Fabio F Brescia
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Maximilian Koch
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Raffael C Wende
- Institute of Organic Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Peter R Schreiner
- Institute of Organic Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Marco A Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| |
Collapse
|
3
|
Yalman S, Trapp T, Vetter C, Popa F, Fraatz MA, Zorn H. Formation of a Meat-Like Flavor by Submerged Cultivated Laetiporus montanus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:8083-8092. [PMID: 37163258 DOI: 10.1021/acs.jafc.3c00542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
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.
Collapse
Affiliation(s)
- Suzan Yalman
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Tobias Trapp
- Symrise AG, Muehlenfeldstrasse 1, 37603 Holzminden, Germany
| | - Christina Vetter
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Flavius Popa
- Black Forest National Park, Schwarzwaldhochstrasse 2, 77889 Seebach, Germany
| | - Marco A Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| |
Collapse
|
4
|
Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry. Food Chem 2023; 402:134303. [DOI: 10.1016/j.foodchem.2022.134303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 09/13/2022] [Accepted: 09/14/2022] [Indexed: 11/22/2022]
|
5
|
Optimization of Jinhua Ham Classification Method Based on Volatile Flavor Substances and Determination of Key Odor Biomarkers. Molecules 2022; 27:molecules27207087. [PMID: 36296687 PMCID: PMC9609906 DOI: 10.3390/molecules27207087] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 10/16/2022] [Accepted: 10/18/2022] [Indexed: 11/16/2022] Open
Abstract
Jinhua ham is a traditional cured meat food in China. For a long time, its grade has mainly been evaluated by the human nose through the three-sticks method, which is highly subjective and is not conducive to establishing evaluation standards through odor markers. In this paper, we analyzed the well-graded Grade I–III hams provided by Jinzi Ham Co., Ltd. (Jinhua, China). Firstly, we used different extraction fibers, extraction temperatures, and extraction time to determine the optimal conditions for headspace solid-phase microextraction (HS-SPME). Then, the aroma components of Jinhua ham were analyzed by headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (GC–MS), and OAV was calculated to screen the key aroma volatiles of three kinds of Jinhua ham. It was found that a total of 56 components were detected in the three types of ham. Among them, there are 21 kinds of key aroma volatiles. Aldehydes, alcohols, and acids are the three main components of Jinhua ham, and the content of aldehydes gradually decreases from Grade I to Grade III ham. The content of acids gradually increased, and we speculated that the increase in acid content was caused by the proliferation of microorganisms in Grade III ham. The key flavor volatiles in Grade I hams was hexanal and 2-methylbutanal. Grade I hams had a strong meat aroma, pleasant fatty, and roasted aroma without any off-flavors. In Grade II ham, the characteristic volatiles (E,E)-2,4-decadienal and ethyl isovalerate were detected. These two volatiles contribute greatly to the flavor of Grade II ham, which makes the flavor of Grade II ham have a special fruity aroma. They also may be prone to sourness and affect the flavor of the ham. Volatiles with low threshold values, such as pyrazines, furans, and sulfur-containing compounds, were relatively high in Grade III hams. This may also contribute to the poorer flavor quality of Grade III hams. This experiment provided a reliable test method and evaluation basis for the rating of Jinhua ham. These results have positive implications for the establishment of odor markers-based grading criteria.
Collapse
|
6
|
Bürger F, Koch M, Fraatz MA, Omarini AB, Berger RG, Zorn H. Production of an Anise- and Woodruff-like Aroma by Monokaryotic Strains of Pleurotus sapidus Grown on Citrus Side Streams. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030651. [PMID: 35163915 PMCID: PMC8838675 DOI: 10.3390/molecules27030651] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/12/2022] [Accepted: 01/17/2022] [Indexed: 12/16/2022]
Abstract
The production of natural flavors by means of microorganisms is of great interest for the food and flavor industry, and by-products of the agro-industry are particularly suitable as substrates. In the present study, Citrus side streams were fermented using monokaryotic strains of the fungus Pleurotus sapidus. Some of the cultures exhibited a pleasant smell, reminiscent of woodruff and anise, as well as herbaceous notes. To evaluate the composition of the overall aroma, liquid/liquid extracts of submerged cultures of a selected monokaryon were prepared, and the volatiles were isolated via solvent-assisted flavor evaporation. Aroma extract dilution analyses revealed p-anisaldehyde (sweetish, anisic- and woodruff-like) with a flavor dilution factor of 218 as a character impact compound. The coconut-like, herbaceous, and sweetish smelling acyloin identified as (2S)-hydroxy-1-(4-methoxyphenyl)-1-propanone also contributed to the overall aroma and was described as an aroma-active substance with an odor threshold in air of 0.2 ng L−1 to 2.4 ng L−1 for the first time. Supplementation of the culture medium with isotopically substituted l-tyrosine elucidated this phenolic amino acid as precursor of p-anisaldehyde as well as of (2S)-hydroxy-1-(4-methoxyphenyl)-1-propanone. Chiral analysis via HPLC revealed an enantiomeric excess of 97% for the isolated product produced by P. sapidus.
Collapse
Affiliation(s)
- Friederike Bürger
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany; (F.B.); (M.K.); (M.A.F.)
| | - Maximilian Koch
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany; (F.B.); (M.K.); (M.A.F.)
| | - Marco A. Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany; (F.B.); (M.K.); (M.A.F.)
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Alejandra B. Omarini
- CONICET Asociación para el Desarrollo de Villa Elisa y Zona Héctor de Elia 1247, Villa Elisa E3265, Entre Ríos, Argentina;
- Institute of Food Chemistry, Leibniz University Hannover, Callinstrasse 5, 30167 Hannover, Germany;
| | - Ralf G. Berger
- Institute of Food Chemistry, Leibniz University Hannover, Callinstrasse 5, 30167 Hannover, Germany;
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany; (F.B.); (M.K.); (M.A.F.)
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
- Correspondence: ; Tel.: +49-(0)-641-99-349-00
| |
Collapse
|
7
|
Sommer S, Fraatz MA, Büttner J, Salem AA, Rühl M, Zorn H. Wild Strawberry-like Flavor Produced by the Fungus Wolfiporia cocos─Identification of Character Impact Compounds by Aroma Dilution Analysis after Dynamic Headspace Extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14222-14230. [PMID: 34786939 DOI: 10.1021/acs.jafc.1c05770] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Brown-rot fungi are particularly suitable for the sustainable and cost-efficient biotechnological production of natural flavors. In this study, Wolfiporia cocos was employed for the fermentation of European black currant pomace supplemented with aspartate in surface cultures to produce a flavor reminiscent of wild strawberries. Aroma dilution analysis (ADA) by means of dynamic headspace extraction was developed as a suitable technique for solid samples. The character impact compounds were quantified by stable isotope dilution analysis and standard addition and validated by recombination experiments. (R)-Linalool (1879 μg kg-1, ADA 211), methyl anthranilate (2206 μg kg-1, 210), 2-aminobenzaldehyde (771 μg kg-1, 25), and geraniol (138 μg kg-1, 25) were identified as key aroma compounds. Recombination experiments demonstrated that the combination of the four analyzed compounds was responsible for the odor impression reminiscent of wild strawberries.
Collapse
Affiliation(s)
- Svenja Sommer
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Marco A Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Julia Büttner
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Ahmed A Salem
- Agricultural Microbiology Department, Faculty of Agriculture, Benha University, Moshtohor, 13736 Benha, Qalyubia, Egypt
| | - Martin Rühl
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| |
Collapse
|