Quantification of key odor-active compounds of a novel nonalcoholic beverage produced by fermentation of wort by shiitake (Lentinula edodes) and aroma genesis studies
Quantification of key odor-active compounds of a novel nonalcoholic beverage produced by fermentation of wort by shiitake (Lentinula edodes) and aroma genesis studies
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通过香菇（香菇）发酵麦芽汁生产的新型非酒精饮料的关键气味活性化合物的定量和香气发生研究
DOI：
10.1016/j.foodres.2015.01.019
复制
发表时间：
2015
影响因子：
8.1
通讯作者：
Zorn H
中科院分区：
文献类型：
--
作者：
Zhang Y;Hartung NM;Fraatz MA;Zorn H
以香菇(Lentinula Edodes)为原料发酵麦汁，研制了一种新型无酒精饮料，并对其主要香气成分进行了定量研究。重组研究证实了它们对饮料整体香气的贡献。动力学研究表明，香菇在发酵过程中合成了赋予果味和玫瑰香味的关键气味活性物质，而底物麦汁中的典型气味物质在发酵过程中被降解。用标准加入法对12种香气化合物进行定量，获得了良好的线性关系(R2≥为0.983)和精密度(RSD13%)。计算了它们各自的气味活动值(OAVs)，以估计它们对整体香气的贡献。香菇生产的2-甲基丁酸甲酯的OAV值最高(30)，是该饮料典型的水果香味的来源。观察到2-甲基丁酸甲酯的浓度与饮料的水果味之间存在相关性。通过同位素标记实验，证实了该甲酯是由2-甲基丁酸和1-异亮氨酸转化生成的。
A novel non-alcoholic beverage was produced by fermentation of wort with shiitake (Lentinula edodes), and the key aroma compounds were quantified. Reconstitution studies confirmed their contribution to the overall aroma of the beverage. Kinetic studies indicated that shiitake synthesized the key odor-active compounds imparting fruity and rose-like odors, while the typical odorants of the substrate wort were degraded during the fermentation. By means of the standard addition method, a good linearity (R2≥ 0.983) and degree of precision (RSD < 13%) were obtained for quantification of twelve aroma compounds. Their respective odor activity values (OAVs) were calculated to estimate their contribution to the overall aroma. Methyl 2-methylbutanoate, produced by shiitake, showed the highest OAV (30) and was responsible for the typical fruity odor of the beverage. A correlation between the concentration of methyl 2-methylbutanoate and the perceived fruitiness of the beverage was observed. The biosynthesis of this methyl ester by transformation of 2-methylbutanoic acid andl-isoleucine was confirmed by means of an isotopic labeling experiment.
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DOI：
--
发表时间：
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期刊：
影响因子：
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影响因子：
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影响因子：
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