Production of an Anise- and Woodruff-like Aroma by Monokaryotic Strains of Grown on Side Streams

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2022 Feb 15

PMID 35163915

Authors

Friederike Burger

Maximilian Koch

Marco A Fraatz

Alejandra B Omarini

Ralf G Berger

Holger Zorn

Affiliations

Soon will be listed here.

Abstract

The production of natural flavors by means of microorganisms is of great interest for the food and flavor industry, and by-products of the agro-industry are particularly suitable as substrates. In the present study, side streams were fermented using monokaryotic strains of the fungus . Some of the cultures exhibited a pleasant smell, reminiscent of woodruff and anise, as well as herbaceous notes. To evaluate the composition of the overall aroma, liquid/liquid extracts of submerged cultures of a selected monokaryon were prepared, and the volatiles were isolated via solvent-assisted flavor evaporation. Aroma extract dilution analyses revealed -anisaldehyde (sweetish, anisic- and woodruff-like) with a flavor dilution factor of 2 as a character impact compound. The coconut-like, herbaceous, and sweetish smelling acyloin identified as (2)-hydroxy-1-(4-methoxyphenyl)-1-propanone also contributed to the overall aroma and was described as an aroma-active substance with an odor threshold in air of 0.2 ng L to 2.4 ng L for the first time. Supplementation of the culture medium with isotopically substituted l-tyrosine elucidated this phenolic amino acid as precursor of -anisaldehyde as well as of (2)-hydroxy-1-(4-methoxyphenyl)-1-propanone. Chiral analysis via HPLC revealed an enantiomeric excess of 97% for the isolated product produced by

Citing Articles

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