Identification of New Natural Sources of Flavour and Aroma Metabolites from Solid-State Fermentation of Agro-Industrial By-Products

Metabolites

Ninna Granucci¹  Melodie A. Lindsay¹  David R. Greenwood¹  Silas G. Villas-Boas¹ 

[1] School of Biological Sciences, University of Auckland, 3A Symonds Street, Auckland 1010, New Zealand;

关键词: Aspergillus niger;    Aspergillus oryzae;    Penicillium camenberti;    Pycnorporus cinnabarinus;    fruit;    vegetable;   

DOI  :  10.3390/metabo12020157

来源: DOAJ

【 摘 要 】

Increasing consumer demand for natural flavours and fragrances has driven up prices and increased pressure on natural resources. A shift in consumer preference towards more sustainable and economical sources of these natural additives and away from synthetic production has encouraged research into alternative supplies of these valuable compounds. Solid-state fermentation processes support the natural production of secondary metabolites, which represents most flavour and aroma compounds, while agro-industrial by-products are a low-value waste stream with a high potential for adding value. Accordingly, four filamentous fungi species with a history of use in the production of fermented foods and food additives were tested to ferment nine different agro-industrial by-products. Hundreds of volatile compounds were produced and identified using headspace (HS) solid-phase microextraction (SPME) coupled to gas chromatography–mass spectrometry (GC–MS). Four compounds of interest, phenylacetaldehyde, methyl benzoate, 1-octen-3-ol, and phenylethyl alcohol, were extracted and quantified. Preliminary yields were encouraging compared to traditional sources. This, combined with the low-cost substrates and the high-value natural flavours and aromas produced, presents a compelling case for further optimisation of the process.

【 授权许可】

Unknown