Aroma Characterization and Safety Assessment of a Beverage Fermented by Trametes versicolor
Aroma Characterization and Safety Assessment of a Beverage Fermented by Trametes versicolor
复制标题
DOI：
10.1021/acs.jafc.5b02167
复制
发表时间：
2015-08-12
影响因子：
6.1
通讯作者：
Zorn, Holger
中科院分区：
文献类型：
--
作者：
Zhang, Yanyan;Fraatz, Marco Alexander;Zorn, Holger
A cereal-based beverage was developed by fermentation of wort with the basidiomycete Trametes versicolor. The beverage possessed a fruity, fresh, and slightly floral aroma. The volatiles of the beverage were isolated by liquid-liquid extraction (LLE) and additionally by headspace solid phase microextraction (HS-SPME). The aroma compounds were analyzed by a gas chromatography system equipped with a tandem mass spectrometer and an olfactory detection port (GC-MS/MS-O) followed by aroma (extract) dilution analysis. Thirty-four different odor impressions were perceived, and 27 corresponding compounds were identified. Fifteen key odorants with flavor dilution (FD) factors ranging from 8 to 128 were quantitated, and their respective odor activity values (OAVs) were calculated. Six key odorants were synthesized de novo by T. versicolor. Furthermore, quantitative changes during the fermentation process were analyzed. To prepare for the market introduction of the beverage, a comprehensive safety assessment was performed.
