61B-6 |
Volatile compound bearing the roasted beef flavor note produced from the liquid culture of pleuotus ostreatus |
S. J. KIM1, Y. R. Kim1, C. W. Park1, J. K. Kim1, Y. S. Kim1, M. S. Kim1, J. O. Kim2, and Y. L. Ha1. (1) Division of Applied Life Sciences, and Institute of Agriculture and Life Sciences, Graduate School, Gyeongsang National University, Chinju, 660-701, South Korea, (2) HK Biotech Co. Ltd., Chinju, 660-972, South Korea 2-Formyl-5-methylthiophene was identified in the liquid culture medium containing ribose and cystein by culturing Pleuotus ostreatus. This aroma compound possesses a characteristic roasted beef flavor note and is a novel aroma compound which can be utilized as natural flavor ingredient. Objective of this study was to develop natural flavor ingredient which can be utilized for beef flavor through biosynthesis of mushroom mycelia. The culture medium was consisted of soyprotein (2%, w/v), sucrose (1%, w/v), ribose (2%, w/v), cystein (1%, w/v), KH2PO4 (0.1%, w/v), and MgSO4 (0.1%, w/v). Pleuotus ostreatus was inoculated to the medium autoclaved at 121oC for 1 hr, and then cultured for 5 days (25oC, 120 rpm). 2-Formyl-5-methylthiophene possesses a characteristic roasted beef flavor note by describing with GC-sniffing test and gives a strong flavor impact to the culture medium. Tentative identification of this compound was made by GC/MS. The aroma compund was detected only in the culture medium when furfuryl alcohol was detected, suggesting that the furfuryl alcohol is an important intermediate for the formation of 2-formyl-5-methylthiophene.
Session 61B, Food Chemistry: Flavor and aroma chemistry
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