Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 1678-1683 |
| Seitenumfang | 6 |
| Fachzeitschrift | Journal of Agricultural and Food Chemistry |
| Jahrgang | 68 |
| Ausgabenummer | 6 |
| Publikationsstatus | Veröffentlicht - 18 Jan. 2020 |
Abstract
During submerged cultivation, the edible basidiomycete Fomitopsis betulina (previously Piptoporus betulinus) developed a fruity odor, strongly reminding of pineapple. Olfactometric analysis showed that this impression was mainly caused by the two (5E/Z,7E,9)-decatrien-2-ones. At the time of maximum concentration on the 5th day, the (5E/5Z)-ratio was 94:6. Three hypotheses were experimentally examined to shed light onto the genesis of the uncommon volatiles: first, an indirect effect of agro-industrial side-streams, such as cabbage cuttings, supporting good growth; second, an unsaturated odd-numbered fatty acid precursor; and third, a polyketide-like pathway. In the presence of 1-13C- or 2-13C-acetate up to five acetates were incorporated into the molecular ions of the C10-body. Addition of 1-13C-pyruvate or 1-13C-lactate did not confirm an odd-numbered starter of the polyketide chain. None of the methylketones was found in pineapple or any other food before.
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Allgemeine Agrar- und Biowissenschaften
- Chemie (insg.)
- Allgemeine Chemie
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in: Journal of Agricultural and Food Chemistry, Jahrgang 68, Nr. 6, 18.01.2020, S. 1678-1683.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Formation of decatrienones with a pineapple-like aroma from 1-13C-acetate by cell cultures of the birch polypore, fomitopsis betulina
AU - Grosse, Miriam
AU - Wu, Shimin
AU - Krings, Ulrich
AU - Berger, Ralf G.
PY - 2020/1/18
Y1 - 2020/1/18
N2 - During submerged cultivation, the edible basidiomycete Fomitopsis betulina (previously Piptoporus betulinus) developed a fruity odor, strongly reminding of pineapple. Olfactometric analysis showed that this impression was mainly caused by the two (5E/Z,7E,9)-decatrien-2-ones. At the time of maximum concentration on the 5th day, the (5E/5Z)-ratio was 94:6. Three hypotheses were experimentally examined to shed light onto the genesis of the uncommon volatiles: first, an indirect effect of agro-industrial side-streams, such as cabbage cuttings, supporting good growth; second, an unsaturated odd-numbered fatty acid precursor; and third, a polyketide-like pathway. In the presence of 1-13C- or 2-13C-acetate up to five acetates were incorporated into the molecular ions of the C10-body. Addition of 1-13C-pyruvate or 1-13C-lactate did not confirm an odd-numbered starter of the polyketide chain. None of the methylketones was found in pineapple or any other food before.
AB - During submerged cultivation, the edible basidiomycete Fomitopsis betulina (previously Piptoporus betulinus) developed a fruity odor, strongly reminding of pineapple. Olfactometric analysis showed that this impression was mainly caused by the two (5E/Z,7E,9)-decatrien-2-ones. At the time of maximum concentration on the 5th day, the (5E/5Z)-ratio was 94:6. Three hypotheses were experimentally examined to shed light onto the genesis of the uncommon volatiles: first, an indirect effect of agro-industrial side-streams, such as cabbage cuttings, supporting good growth; second, an unsaturated odd-numbered fatty acid precursor; and third, a polyketide-like pathway. In the presence of 1-13C- or 2-13C-acetate up to five acetates were incorporated into the molecular ions of the C10-body. Addition of 1-13C-pyruvate or 1-13C-lactate did not confirm an odd-numbered starter of the polyketide chain. None of the methylketones was found in pineapple or any other food before.
KW - (5 E/ Z,7 E,9)-decatrien-2-one
KW - Fomitopsis betulina
KW - pineapple odor
KW - polyketide
KW - Odorants/analysis
KW - Coriolaceae/chemistry
KW - Ketones/chemistry
KW - Carbon Isotopes/analysis
KW - Acetates/analysis
KW - Volatile Organic Compounds/chemistry
UR - http://www.scopus.com/inward/record.url?scp=85079319804&partnerID=8YFLogxK
U2 - 10.1021/acs.jafc.9b07494
DO - 10.1021/acs.jafc.9b07494
M3 - Article
C2 - 31957422
AN - SCOPUS:85079319804
VL - 68
SP - 1678
EP - 1683
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 6
ER -