Key Odorants from Daldinia childiae. (10th September 2020)

• Record Type: Journal Article
• Authors: Moore, Andrew J.; Wickramasinghe, Purni C. K.; Munafo, John P.
• Is Part Of: Flavour and fragrance journal. Volume 35:Number 6(2020:Nov.)
• Page Start: 722
• Page End: 733
• Publication Date: 2020-09-10
• Subjects: aroma extract dilution analysis -- Daldinia childiae -- guai‐11‐en‐10‐ol -- solvent‐assisted flavour evaporation -- stable isotope dilution assay; Flavor -- Periodicals; Odors -- Periodicals; Smell -- Periodicals; 668.54
• DOI: 10.1002/ffj.3611
• Languages: English
• ISSNs: 0882-5734

Abstract

Abstract: An investigation to identify odorants responsible for a pleasant woody perfume‐like aroma produced in the fermentation broth of the fungus Daldinia childiae (JD Rogers & YM Ju) was conducted. Thirty odorants were identified from 30‐day‐old fermentations employing solvent‐assisted flavour evaporation (SAFE) and aroma extract dilution analysis (AEDA). Eleven odorants with flavour dilution (FD) factors ≥16 were quantitated using stable isotope dilution assays (SIDA), and odour activity values (OAV) determined. Odorants with the highest OAVs included guai‐11‐en‐10‐ol (woody, OAV 102689), 1‐octen‐3‐one (mushroom, OAV 9025), sotolon (maple, OAV 458), and (2E)‐non‐2‐enal (fatty, OAV 70). An odour simulation model formulated using odorants with OAV ≥ 1 closely matched the sensory attributes of natural D childiae fermentations. Guai‐11‐en‐10‐ol, a component of patchouli essential oil used widely in perfumery and cosmetics, was identified as the key impact odorant driving the pleasant woody perfume‐like aroma in D childiae fermentations. The findings from this investigation lay the groundwork for future studies on D childiae as a source for the sustainable biotechnological production of guai‐11‐en‐10‐ol with potential applications in the flavour and fragrance industry. Abstract : The key odorants from the pleasant woody‐smelling fermentation broth of the fungus Daldinia childiae (JD Rogers & YM Ju) were identified employing solvent‐assisted flavour evaporation (SAFE) and aroma extract dilution analysis (AEDA). Eleven odorants with flavour dilution (FD) factors ≥ 16 were quantitated using stable isotope dilution assays (SIDA). An odour simulation model formulated using odorants with OAV ≥ 1 closely matched the sensory attributes of the broth. In this study, the sesquiterpene alcohol, guai‐11‐en‐10‐ol, was identified for the first time as the impact odorant responsible for the woody aroma of the fungus.