A study on accumulation of volatile organic compounds during ochratoxin a biosynthesis and characterization of the correlation in Aspergillus carbonarius isolated from grape and dried vine fruit. (15th July 2017)

• Record Type: Journal Article
• Authors: Zhang, Xiaoxu; Cheng, Zhan; Ma, Liyan; Li, Jingming
• Is Part Of: Food chemistry. Volume 227(2017)
• Page Start: 55
• Page End: 63
• Publication Date: 2017-07-15
• Subjects: Ochratoxin A -- Aspergillus carbonarius -- Volatile organic compounds -- PCA -- PLSR model; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.12.061
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Accumulation of OTA produced by A. carbonarius strains was analyzed. Accumulation of VOCs in these strains was investigated. PCA analysis revealed differences among the strains using detected volatiles. PLSR analysis established models to predict correlation of VOCs and OTA. Abstract: Volatile organic compounds (VOCs) and ochratoxin A (OTA) were detected in Aspergillus carbonarius strains (AF, SD26 and SD27) during a 7-day growing period, using HS-SPME-GC–MS and HPLC-MS/MS, respectively. Results showed that 33 VOCs were detected in these strains. The AF strain showed the different sesquiterpene profile compared with the other strains. Principal component analysis revealed that the AF strain was segregated from the other two strains regarding the VOC profile, especially the sesquiterpene profile. Ester metabolites were produced more at the beginning of the strain growth period, whereas extension of the strain incubation resulted in an intense accumulation of hydrocarbon compounds. The prediction models on the correlation between OTA and VOCs were established using partial least squares regression analysis. This analysis indicated that C-8 alcohols, ketones, and trans -nerolidol showed a close relation with the OTA synthesis.