Details
| Original language | English |
|---|---|
| Pages (from-to) | 1678-1683 |
| Number of pages | 6 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 68 |
| Issue number | 6 |
| Publication status | Published - 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.
Keywords
- (5 E/ Z,7 E,9)-decatrien-2-one, Fomitopsis betulina, pineapple odor, polyketide, Odorants/analysis, Coriolaceae/chemistry, Ketones/chemistry, Carbon Isotopes/analysis, Acetates/analysis, Volatile Organic Compounds/chemistry
ASJC Scopus subject areas
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In: Journal of Agricultural and Food Chemistry, Vol. 68, No. 6, 18.01.2020, p. 1678-1683.
Research output: Contribution to journal › Article › Research › 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 -