A robust fermentation process for natural chocolate-like flavor production with Mycetinis scorodonius

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dc.contributor.authorRigling, Marina
dc.contributor.authorHeger, Fabienne
dc.contributor.authorGraule, Maria
dc.contributor.authorLiu, Zhibin
dc.contributor.authorZhang, Chen
dc.contributor.authorNi, Li
dc.contributor.authorZhang, Yanyan
dc.date.accessioned2024-10-23T12:25:46Z
dc.date.available2024-10-23T12:25:46Z
dc.date.issued2022de
dc.description.abstractSubmerged fermentation of green tea with the basidiomycete Mycetinis scorodonius resulted in a pleasant chocolate-like and malty aroma, which could be a promising chocolate flavor alternative to current synthetic aroma mixtures in demand of consumer preferences towards healthy natural and ‘clean label’ ingredients. To understand the sensorial molecular base on the chocolate-like aroma formation, key aroma compounds of the fermented green tea were elucidated using a direct immersion stir bar sorptive extraction combined with gas chromatography–mass spectrometry–olfactometry (DI-SBSE-GC-MS-O) followed by semi-quantification with internal standard. Fifteen key aroma compounds were determined, the most important of which were dihydroactinidiolide (odor activity value OAV 345), isovaleraldehyde (OAV 79), and coumarin (OAV 24), which were also confirmed by a recombination study. Furthermore, effects of the fermentation parameters (medium volume, light protection, agitation rate, pH, temperature, and aeration) on the aroma profile were investigated in a lab-scale bioreactor at batch fermentation. Variation of the fermentation parameters resulted in similar sensory perception of the broth, where up-scaling in volume evoked longer growth cycles and aeration significantly boosted the concentrations yet added a green note to the overall flavor impression. All findings prove the robustness of the established fermentation process with M. scorodonius for natural chocolate-like flavor production.en
dc.identifier.swb1801172358
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16791
dc.identifier.urihttps://doi.org/10.3390/molecules27082503
dc.language.isoengde
dc.rights.licensecc_byde
dc.source1420-3049de
dc.sourceMolecules; Vol. 27, No. 8 (2022) 2503de
dc.subjectGreen tea
dc.subjectChocolate-like flavor
dc.subjectFermentation process
dc.subjectMycetinis scorodonius
dc.subjectBasidiomycetes
dc.subjectBioreactor
dc.subject.ddc660
dc.titleA robust fermentation process for natural chocolate-like flavor production with Mycetinis scorodoniusen
dc.type.diniArticle
dcterms.bibliographicCitationMolecules, 27 (2022), 8, 2503. https://doi.org/10.3390/molecules27082503. ISSN: 1420-3049
dcterms.bibliographicCitation.issn1420-3049
dcterms.bibliographicCitation.issue8
dcterms.bibliographicCitation.journaltitleMolecules
dcterms.bibliographicCitation.volume27
local.export.bibtex@article{Rigling2022, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16791}, doi = {10.3390/molecules27082503}, author = {Rigling, Marina and Heger, Fabienne and Graule, Maria et al.}, title = {A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius}, journal = {Molecules}, year = {2022}, volume = {27}, number = {8}, }
local.export.bibtexAuthorRigling, Marina and Heger, Fabienne and Graule, Maria et al.
local.export.bibtexKeyRigling2022
local.export.bibtexType@article

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