Identification of potent odorants in a novel nonalcoholic beverage produced by fermentation of wort with shiitake (Lentinula edodes).
Identification of potent odorants in a novel nonalcoholic beverage produced by fermentation of wort with shiitake (Lentinula edodes).
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DOI：
10.1021/jf5005463
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发表时间：
2014-04
影响因子：
6.1
通讯作者：
Yanyan Zhang;M. Fraatz;Felix Horlamus;H. Quitmann;H. Zorn
中科院分区：
文献类型：
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作者：
Yanyan Zhang;M. Fraatz;Felix Horlamus;H. Quitmann;H. Zorn
以担子菌发酵麦汁为原料，研制出风味怡人的新型饮料。在筛选出的31种真菌中，香菇(香菇)的风味最好。它被认为是水果味，微酸，像李子一样。采用液-液萃取法(LLE)和顶空固相微萃取(HS-SPME)法分离香气成分。采用串联质谱仪和嗅觉检测口(GC-MS/MS-O)和香气提取物稀释分析(AEDA)的气相色谱系统对主要气味活性物质进行分析。对于HS-SPME，采用了一种改进的增加GC进气分流比的方法。用这两种提取技术都能检测到大多数关键的气味活性化合物(如2-乙酰基吡咯、β-大马烯酮、(E)-2-壬烯醛和2-苯乙醇)。然而，在这两种方法之间观察到明显的差异。
Novel refreshments with pleasant flavors were developed by fermentation of wort with basidiomycetes. Among 31 screened fungi, shiitake (Lentinula edodes) produced the most pleasant flavor. It was perceived as fruity, slightly sour, and plum-like. Flavor compounds were isolated by liquid-liquid extraction (LLE) and by headspace solid phase microextraction (HS-SPME). The key odor-active compounds were analyzed by a gas chromatography system equipped with a tandem mass spectrometry detector and an olfactory detection port (GC-MS/MS-O) and aroma extract dilution analysis (AEDA). For HS-SPME, a revised method of increasing the GC inlet split ratio was used. Most of the key odor-active compounds (e.g., 2-acetylpyrrole, β-damascenone, (E)-2-nonenal, and 2-phenylethanol) were detected with both extraction techniques. However, distinct differences between these two methods were observed.