Wild Strawberry-like Flavor Produced by the Fungus Wolfiporia cocos─Identification of Character Impact Compounds by Aroma Dilution Analysis after Dynamic Headspace Extraction

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.

Molecular-Sensory Decoding of the Citrus latifolia Aroma

“…These six compounds were followed by a group of 16 substances with the FD factor 4. This group included monoterpene hydrocarbons (e.g., β-pinene (5) and myrcene (6)), oxygenated monoterpenes (e.g., linalool (14), α-terpineol (16), nerol (18), and geranial (21)), monoterpenoid esters (e.g., neryl acetate (25) and geranyl acetate (26)), aliphatic aldehydes (e.g., decanal (17) and dodecanal (27)), a sesquiterpene (β-bisabolene (34)), an oxidized sesquiterpene (caryophyllene oxide (38)) and substituted coumarins and furocoumarins. This group of diverse compound classes hence showed a diverse spectrum of component specific odor descriptions.…”

Upcycling of black currant pomace for the production of a fermented beverage with Wolfiporia cocos

“…W. cocos has been used to ferment several substrates in the past, and some of the odor-active compounds detected in this study have also been reported previously. Sommer et al (2021) fermented black currant pomace with W. cocos in solid-state fermentation. Supplementation of the solid-state cultures with sodium aspartate led to a wild-strawberry like odor.…”

“…It is an edible medicinal mushroom, which is also known in China as Fu Ling or Indian Bread (Wang et al 2013). Highly fragrant compounds like linalool, methyl anthranilate, phenyl ethanol, benzaldehyde, methyl phenylacetate, and geraniol have been detected in several studies (Rigling et al 2021a;Sommer et al 2021;Wu et al 2016).…”

A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius

“…Accordingly, natural flavors biosynthesized by basidiomycetes offer an alternative to those extracted from natural plant sources [2], flavors biosynthesized by basidiomycetes offer an alternative to those extracted from natural plant sources [2], since the odor spectra produced by basidiomycetes is most like that of plants [1,3]. Basidiomycetes, as the highest developed class of fungi, have shown their impressive capability to produce numerous natural flavors from a series of different plantbased substrates in the last years [1,[4][5][6][7]. Their unique and complex sets of extracellular enzymes [8,9] allow basidiomycetes to adapt well to not only different plant biopolymers but also simple nutrients such as sugars or amino acids to synthesize flavorings de novo [1,2].…”