Molecular decoding a meat-like aroma generated from Laetiporus sulphureus-mediated fermentation of onion (Allium cepa L.)

被引：4

作者：

Stoeppelmann, Felix ^{[1
]}

Chan, Lap Fei ^{[1
]}

Hildebrand, Gabriel ^{[1
]}

Hermann-Ene, Vanessa ^{[2
]}

Vetter, Walter ^{[2
]}

Rigling, Marina ^{[1
]}

Zhang, Yanyan ^{[1
]}

机构：

[1] Univ Hohenheim, Inst Food Sci & Biotechnol, Dept Flavor Chem, Fruwirthstr 12, D-70599 Stuttgart, Germany

[2] Univ Hohenheim, Inst Food Chem 170B, Garbenstr 28, D-70599 Stuttgart, Germany

来源：

FOOD RESEARCH INTERNATIONAL | 2024年 / 192卷

关键词：

Allium; Basidiomycetes fermentation; Meat alternatives; (E,Z)-2,4-decadienal; Feeding experiments; Isotopic tracing experiments; FLAVOR FORMATION; ACID; DILUTION; FOOD; ODORANTS; MODELS; BEEF;

D O I：

10.1016/j.foodres.2024.114757

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The organoleptic properties of plant-based meat alternatives do not meet consumer expectations due to the lack of characteristic flavors resembling meat. To address this challenge, a fermentation system utilizing Laetiporus sulphureus was developed to generate a meat-like and fatty flavor from a vegetable source, onion. By means of multiple stir bar sorptive extraction and gas chromatography-mass spectrometry-olfactometry, an unsaturated aldehyde, (E,Z)-2,4-decadienal, which imparts a tallow-like and fatty odor, and a sulfurous compound benzothiazole, with a broth-like odor were identified, which well contributed to the characteristic odor of the supernatant. (E,Z)-2,4-Decadienal as the most important odorant (odor activity value = 206) was biosynthesized by transformation of linoleic acid with L. sulphureus, as revealed by isotopic tracing experiments. For the first time in Basidiomycota, the biogenetic pathway of (E,Z)-2,4-decadienal from linoleic acid was proposed.

引用

页数：11

共 57 条

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