Identification
of Potent Odorants in a Novel Nonalcoholic
Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes)
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Abstract
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,
(<i>E</i>)-2-nonenal, and 2-phenylethanol) were detected
with both extraction techniques. However, distinct differences between
these two methods were observed