Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma
Abstract
:1. Introduction
2. Materials and Methods
2.1. Screening of Basidiomycetes
2.2. Sterile Control of Pasteurized Cocoa Pulp
2.3. Fermentation of Cocoa Pulp with Laetiporus persicinus in Submerged Cultures
2.4. Sensory Evaluation over the Cultivation Period
2.5. Aroma Analysis Using Direct Immersion Stir Bar Sorptive Extraction (diSBSE)
2.5.1. Aroma Dilution Analysis (ADA)
2.5.2. Identification and Quantitation of Selected Aroma Compounds via Standard Addition
2.5.3. Odor Threshold and Odor Activity Values (OAV)
2.5.4. Dynamic Changes of Aroma Compound Formation during Cultivation
3. Results and Discussion
3.1. Sensory Evaluation of Cocoa Pulp Fermented with L. persicinus over the Cultivation Time
3.2. Aroma Compounds in CP-M
3.3. Aroma Dilution Analysis of the Beverage after 48 h Fermentation
3.4. Dynamic Changes of Aroma Compound Formation during Cultivation
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Compound | Odor Impression | RIVF-Wax | RIDB-5 | Identification |
---|---|---|---|---|
ethyl acetate | fruity | 877 a | - | RI, odor, MSVF-Wax |
2-pentanone | fruity, sweetish | 972 a | <700 a | RI, odor, MS |
2-methyl-3-buten-2-ol | fruity, green | 1036 a | <700 a | RI, odor, MS |
2-pentyl acetate | fruity, sweetish | 1071 b | 850 b | RI, odor, MS |
hexanal | sweetish, caramel, fresh | 1080 a | 801 a | RI, odor, MS |
n.i. | green, herbaceous, fruity | 1103 | - | - |
2-pentanol | organic solvent, herbaceous | 1121 a | 709 a | RI, odor, MS |
2-heptanone | - | 1182 a | 892 a | RI, MS |
2-methyl-1-butanol | - | 1216 a | 735 a | RI, MS |
2-heptyl acetate | fruity, flowery | 1264 b | 1039 b | RI, odor, MS |
n.i. | sweetish | 1278 | - | - |
acetoin | sweetish, fatty | 1279 a | 720 a | RI, odor, MS |
octanal | sweetish, citrus | 1290 a | 1005 a | RI, odor, MS |
1-octen-3-one | mushroom | 1303 a | 976 a,c | RI, odor, MS |
2-heptanol | sweetish, coconut | 1320 a | 903 a | RI, odor, MS |
6-methyl-5-hepten-2-one | - | 1339 a | 986 a | RI, MS |
1-hexanol | - | 1350 a | 869 a | RI, MS |
2-nonanone | fruity, herbaceous, cheesy | 1390 a | 1092 a | RI, odor, MS |
1-heptanol | fruity | 1455 a | 972 a | RI, odor, MS |
linalool-oxid (isomers) | sweetish, flowery, spicy | 1443 a/ 1471 a | 1074 a/ 1089 a | RI, odor, MS |
acetic acid | acetic acid | 1450 a | <700 a | RI, odor, MS |
linalool | sweetish, flowery, citrus | 1548 a | 1101 a | RI, odor, MS |
1-octanol | sweetish, flowery | 1558 b | - | RI, odor, MSVF-Wax |
acetophenone | sweetish, fruity | 1655 a | 1070 a | RI, odor, MS |
3-methylbutanoic acid | moldy, cheesy, banana | 1681 a | 842 a | RI, odor, MS |
α-terpineol | citrus, woody | 1698 a | 1199 a | RI, odor, MS |
1-phenylethyl acetate | sweetish, fruity, acidic | 1704 a | 1191 a | RI, odor, MS |
ethylphenyl acetate | sweetish, fruity, flowery | 1789 a | 1245 a | RI, odor, MS |
hexanoic acid | - | 1857 a | - | RI, MSVF-Wax |
benzyl alcohol | sweetish, flowery | 1868 a | 1036 a | RI, odor, MS |
2-phenylethanol | sweetish, rose, fruity, coconut | 1901 a | 1116 a | RI, odor, MS |
γ-nonalactone | coconut | 2039 a | 1361 a | RI, odor, MS |
octanoic acid | - | 2069 b | 1174 b | RI, MS |
n.i. | fruity, tropical | 2278 | - | - |
decanoic acid | - | 2281 a | 1370 a | RI, MS |
n.i. | fruity, acidic | 2452 | - | - |
n.i. | sweetish | 2461 | - | - |
n.i. | fruity, cocoa pulp | 2882 | - | - |
Compound | FD | Odor Impression | RIVF-Wax | RIDB-5 | Identification | |
---|---|---|---|---|---|---|
1 | 2-pentanone | 32 | herbaceous, green, sweetish, flowery | 972 a | <700 a | RI, odor, MS |
2 | n.i. | 32 | herbaceous, green | 1079 | - | - |
3 | 2-pentanol | 32 | sweetish, flowery | 1122 a | 700 b | RI, odor, MS |
4 | 2-hexanol | 32 | green, herbaceous, fruity, berry, spicy | 1220 a | 800 a,c | RI, odor, MS |
5 | n.i. | 16 | sweetish, herbaceous | 1271 | - | - |
6 | 1-octanal | 32 | sweetish, flowery, citrus | 1290 a | 1000 a,c | RI, odor, MSVF-Wax |
7 | 1-octen-3-one | 32 | mushroom | 1303 a | 976 a,c | RI, odor, MSVF-Wax |
8 | 2-nonanone | 512 | fruity, musty, herbaceous, spicy, cheesy | 1390 a | 1097 a | RI, odor, MS |
9 | n.i. | 16 | fruity, flowery, citrus, fresh, mushroom | 1402 | - | - |
10 | (E)-2-octental | 32 | herbaceous, green, chocolate, earthy | 1431 a | - | RI, odor, MS |
11 | 1-heptanol | 8 | fruity, organic solvent, spicy | 1455 a | 972 a,c | RI, odor, MSVF-Wax |
12 | 2-acetylfuran | 16 | sweetish, citrus, flowery, caramel | 1509 b | - | RI, odor, MS |
13 | (R)-linalool | 2048 | sweetish, fruity, flowery, citrus | 1548 a | 1101 a | RI, odor, MS |
14 | methyl benzoate | 128 | green, herbaceous, sweetish, popcorn | 1626 a | 1092 a,c | RI, odor, MSVF-Wax |
15 | 1-phenylethyl acetate | 64 | lavender, flowery, fruity, tropical | 1704 a | 1191 a | RI, odor, MS |
16 | n.i. | 16 | sweetish, popcorn, coconut, fruity, peach | 1720 | - | - |
17 | n.i. | 64 | green, herbaceous, spicy | 1750 | - | - |
18 | n.i. (sesquiterpenoid) * | 64 | fruity, coconut, sweet, passion fruit, | 1803 | 1468 | - |
19 | n.i. (sesquiterpenoid) | 32 | sweetish, fruity | 1842 | - | - |
20 | n.i. (sesquiterpenoid) | 64 | spicy, herbaceous, sweetish, flowery, fruity, green | 1858 | - | - |
21 | n.i. (sesquiterpenoid) | 32 | fruity, citrus, coconut | 1902 | 1701 | - |
22 | 2-phenylethanol | 128 | sweetish, rose, fruity, refreshing | 1910 a | 1116 a | RI, odor, MS |
23 | n.i. (sesquiterpenoid) | 64 | sweetish, mushroom-like, fruity, peach | 1951 | - | - |
24 | 5-butyl-2(5 H)-furanone | 1024 | coconut, peach | 1970 a | 1239 a | RI, odor, MS |
25 | n.i. (sesquiterpenoid) | 64 | sweetish, coconut, peach | 1995 | - | - |
26 | n.i. (sesquiterpenoid) | 256 | spicy, herbaceous, metallic | 2003 | - | - |
27 | (E)-nerolidol | 1024 | sweetish, popcorn, flowery, woody | 2039 a | 1563 a | RI, odor, MS |
28 | n.i. (sesquiterpenoid) | 8 | sweetish, fruity, spicy | 2056 | 1603 | - |
29 | n.i. (sesquiterpenoid) | 32 | fruity, sweetish, caramel | 2078 | - | - |
30 | n.i. (sesquiterpenoid) | 8 | burned, plastic, spicy | 2110 | 1572 | - |
31 | τ-muurolol | 16 | sweetish, Maggi | 2199 b | 1662 b | RI, odor, MS |
32 | n.i. (sesquiterpenoid) | 8 | sweetish, caramel, peach | 2230 | 1589 | - |
33 | n.i. (sesquiterpenoid) | 32 | sweetish, citrus, fruity, caramel | 2265 | 1630 | - |
34 | n.i. (sesquiterpenoid) | 64 | citrus, fruity, popcorn, sweetish | 2289 | - | - |
35 | n.i. (sesquiterpenoid) | 32 | sweetish, fruity | 2461 | - | - |
36 | n.i. (sesquiterpenoid) | 64 | fruity, herbaceous, sweetish, pungent | 2491 | - | - |
37 | n.i. (sesquiterpenoid) | 32 | sweetish, coconut, flowery | 2582 | 1756 | - |
Compound | Concentration [µg/L] | Odor Threshold in Water [µg/L] | OAV |
---|---|---|---|
2-nonanone (8) | 1.5 ± 0.1 | 5.0 [37] | <1 |
(R)-linalool (13) | 165.0 ± 1.6 | 0.087 [24] | 1897 |
methyl benzoate (14) | 0.4 ± 0.1 | 0.52 [38] | 0.8 |
1-phenylethyl acetate (15) | 0.6 ± 0.1 | 19.0 [39] | <1 |
2-phenylethanol (22) | 192.8 ± 0.8 | 140 [24] | 1.4 |
5-butyl-2(5H)-furanone (24) | 457.4 ± 30.6 | 62 | 7.4 |
(E)-nerolidol (27) | 42.4 ± 5.0 | 0.25 [40] | 170 |
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Klis, V.; Pühn, E.; Jerschow, J.J.; Fraatz, M.A.; Zorn, H. Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma. Fermentation 2023, 9, 533. https://doi.org/10.3390/fermentation9060533
Klis V, Pühn E, Jerschow JJ, Fraatz MA, Zorn H. Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma. Fermentation. 2023; 9(6):533. https://doi.org/10.3390/fermentation9060533
Chicago/Turabian StyleKlis, Victoria, Eva Pühn, Jeanny Jaline Jerschow, Marco Alexander Fraatz, and Holger Zorn. 2023. "Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma" Fermentation 9, no. 6: 533. https://doi.org/10.3390/fermentation9060533
APA StyleKlis, V., Pühn, E., Jerschow, J. J., Fraatz, M. A., & Zorn, H. (2023). Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma. Fermentation, 9(6), 533. https://doi.org/10.3390/fermentation9060533