Submerged Cultivation of Pleurotus sapidus with Molasses: Aroma Dilution Analyses by Means of Solid Phase Microextraction and Stir Bar Sorptive Extraction
| العنوان: | Submerged Cultivation of Pleurotus sapidus with Molasses: Aroma Dilution Analyses by Means of Solid Phase Microextraction and Stir Bar Sorptive Extraction |
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| المؤلفون: | Holger Zorn, Tobias Trapp, Alexander Stephan, Jenny Ahlborn, Marco A. Fraatz, Martina Zajul |
| المصدر: | Journal of Agricultural and Food Chemistry. 66:2393-2402 |
| بيانات النشر: | American Chemical Society (ACS), 2017. |
| سنة النشر: | 2017 |
| مصطلحات موضوعية: | Indicator Dilution Techniques, Pleurotus, Solid-phase microextraction, 01 natural sciences, 0404 agricultural biotechnology, Molasses, Solid Phase Microextraction, Mycelium, Aroma, Volatile Organic Compounds, Chromatography, biology, Chemistry, 010401 analytical chemistry, Extraction (chemistry), Substrate (chemistry), 04 agricultural and veterinary sciences, General Chemistry, biology.organism_classification, 040401 food science, Culture Media, 0104 chemical sciences, Dilution, Odorants, General Agricultural and Biological Sciences, Bar (unit) |
| الوصف: | The basidiomycete Pleurotus sapidus (PSA) was grown in submerged cultures with molasses as substrate for the production of mycelium as a protein source for food applications. The volatilomes of the substrate, the submerged culture, and the mycelia were analyzed by gas chromatography-tandem mass spectrometry-olfactometry. For compound identification, aroma dilution analyses by means of headspace solid phase microextraction and stir bar sorptive extraction were performed via variation of the split vent flow rate. Among the most potent odorants formed by PSA were arylic compounds (e.g., p-anisaldehyde), unsaturated carbonyls (e.g., 1-octen-3-one, ( E)-2-octenal, ( E, E)-2,4-decadienal), and cyclic monoterpenoids (e.g., 3,9-epoxy- p-menth-1-ene, 3,6-dimethyl-3a,4,5,7a-tetrahydro-1-benzofuran-2(3 H)-one). Several compounds from the latter group were described for the first time in Pleurotus spp. After separation of the mycelia from the medium, the aroma compounds were mainly enriched in the culture supernatant. The sensory analysis of the mycelium correlated well with the instrumental results. |
| تدمد: | 1520-5118 0021-8561 |
| DOI: | 10.1021/acs.jafc.6b05292 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::982554177f47cce0aac728dd051d858b https://doi.org/10.1021/acs.jafc.6b05292 |
| رقم الانضمام: | edsair.doi.dedup.....982554177f47cce0aac728dd051d858b |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 15205118 00218561 |
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| DOI: | 10.1021/acs.jafc.6b05292 |