| Autor: |
Stöppelmann, Felix, Chan, Lap Fei, Liang, Jiaqi, Greiß, Marit, Lehnert, Ann-Sophie, Pfaff, Christopher, Langenberg, Thomas, Zhu, Lin, Zhang, Yanyan |
| Zdroj: |
Journal of Agricultural and Food Chemistry; September 2023, Vol. 71 Issue: 35 p13054-13065, 12p |
| Abstrakt: |
One of the main reasons for consumer rejection of plant-based meat alternatives is the lack of meaty flavor after cooking. In this study, a platform was developed to generate meaty flavors solely from Alliumsubstrates (chives, leeks, ramsons, and onions) using basidiomycete-mediated submerged fermentations. Polyporus umbellatus-mediated fermentation of onions resulted in an intense meaty and liver sausage-like flavor under proper fermentation parameters. Using multisolvent and solvent-free aroma extractions coupled with gas chromatography–mass spectrometry–olfactometry, 5 odorants with high assigned flavor dilution (FD) factors (≥ 256) were identified in the fermented sample that have been reported in the literature as important aroma compounds of meat products: methyl palmitate, bis(2-methyl-furyl) disulfide, (E,E)-2,4-decadienal, γ-nonalactone, and eugenol. Using selected ion monitoring, the presence of bis(2-methyl-furyl) disulfide (meaty, savory, FD 256) after fermentation was confirmed. It was proposed that P. umbellatusenzymatically forms bis(2-methyl-furyl) disulfide from intermediates derived from the thermal degradation of thiamine. |
| Databáze: |
Supplemental Index |
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