title: Submerged Cultivation of Pleurotus sapidus with Molasses: Aroma Dilution Analyses by Means of Solid Phase Microextraction and Stir Bar Sorptive Extraction.
abstract: The basidiomycete Pleurotus sapidus (PSA) was grown in submerged cultures with molasses as substrate for the production of mycelium as a protein source for food applications. The volatilomes of the substrate, the submerged culture, and the mycelia were analyzed by gas chromatography-tandem mass spectrometry-olfactometry. For compound identification, aroma dilution analyses by means of headspace solid phase microextraction and stir bar sorptive extraction were performed via variation of the split vent flow rate. Among the most potent odorants formed by PSA were arylic compounds (e.g., p-anisaldehyde), unsaturated carbonyls (e.g., 1-octen-3-one, ( E)-2-octenal, ( E, E)-2,4-decadienal), and cyclic monoterpenoids (e.g., 3,9-epoxy- p-menth-1-ene, 3,6-dimethyl-3a,4,5,7a-tetrahydro-1-benzofuran-2(3 H)-one). Several compounds from the latter group were described for the first time in Pleurotus spp. After separation of the mycelia from the medium, the aroma compounds were mainly enriched in the culture supernatant. The sensory analysis of the mycelium correlated well with the instrumental results.
authors.affiliation: Institute of Food Chemistry and Food Biotechnology , Justus Liebig University Giessen , Heinrich-Buff-Ring 17 , 35392 Giessen , Germany.
authors.forename: Tobias
authors.initials: T
authors.lastname: Trapp
authors.affiliation: Institute of Food Chemistry and Food Biotechnology , Justus Liebig University Giessen , Heinrich-Buff-Ring 17 , 35392 Giessen , Germany.
authors.forename: Martina
authors.initials: M
authors.lastname: Zajul
authors.affiliation: Institute of Food Chemistry and Food Biotechnology , Justus Liebig University Giessen , Heinrich-Buff-Ring 17 , 35392 Giessen , Germany.
authors.forename: Jenny
authors.initials: J
authors.lastname: Ahlborn
authors.affiliation: Institute of Food Chemistry and Food Biotechnology , Justus Liebig University Giessen , Heinrich-Buff-Ring 17 , 35392 Giessen , Germany.|VAN HEES GmbH , Kurt-van-Hees-Strasse 1 , 65396 Walluf , Germany.
authors.forename: Alexander
authors.initials: A
authors.lastname: Stephan
authors.affiliation: Institute of Food Chemistry and Food Biotechnology , Justus Liebig University Giessen , Heinrich-Buff-Ring 17 , 35392 Giessen , Germany.
authors.forename: Holger
authors.identifier: http://orcid.org/0000-0002-8383-8196
authors.initials: H
authors.lastname: Zorn
authors.affiliation: Institute of Food Chemistry and Food Biotechnology , Justus Liebig University Giessen , Heinrich-Buff-Ring 17 , 35392 Giessen , Germany.
authors.forename: Marco Alexander
authors.identifier: http://orcid.org/0000-0002-5028-9653
authors.initials: MA
authors.lastname: Fraatz
mesh_terms: D003470:Culture Media / Q000737:chemistry / Q000378:metabolism; D007201:Indicator Dilution Techniques; D008965:Molasses / Q000032:analysis*; D009812:Odorants / Q000032:analysis; D020076:Pleurotus / Q000737:chemistry / Q000254:growth & development* / Q000378:metabolism*; D052617:Solid Phase Microextraction / Q000295:instrumentation / Q000379:methods*; D055549:Volatile Organic Compounds / Q000737:chemistry* / Q000302:isolation & purification* / Q000378:metabolism
chemical_list: D003470:Culture Media; D055549:Volatile Organic Compounds
keywords: Pleurotus sapidus; aroma dilution analysis; headspace solid phase microextraction; olfactometry; stir bar sorptive extraction; submerged cultivation