Horse urine-like off-odor of Gastrodia elata(G.elata)decreased consumer acceptance.We investigated the effects of solid-state fermentation with Schizophyllum commune(CGMCC 5.84)on the odor in G.elata.The horse urineli...Horse urine-like off-odor of Gastrodia elata(G.elata)decreased consumer acceptance.We investigated the effects of solid-state fermentation with Schizophyllum commune(CGMCC 5.84)on the odor in G.elata.The horse urinelike off-odor of G.elata was removed after fermentation.The total concentration of the key off-odorants(acetoin,m-cresol,3-ethylphenol,2-methoxy-4-vinylphenol,decanal and p-cresol),which might contribute to the horse urine-like off-odor of G.elata.,decreased from 616.83μg/kg to 254.09μg/kg after fermentation.Pleasant aroma compounds,such as acetophenone,3-octanol,1-octen-3-ol,decanol and phenylethanol,were produced after fermentation.Volatomics combined with non-targeted metabolomics explored the potential mechanisms of removing the off-odor in G.elata.Several involved metabolic processes such as glycolysis,butyrate metabolism,phenylalanine metabolism,phenylpropane biosynthesis,linoleic acid degradation,toluene metabolism and ethylbenzene metabolism were identified.Our results suggested a practical method for controlling off-odorants in G.elata.展开更多
基金supported by the Natural Science Foundation of China(No.31601434)Key Research and Development Projects in Agricultural and Rural Areas of Hubei Province(2022BBA0024)the Agricultural Science and Technology Innovation Center of Hubei Province(2021-620-000-001-031).
文摘Horse urine-like off-odor of Gastrodia elata(G.elata)decreased consumer acceptance.We investigated the effects of solid-state fermentation with Schizophyllum commune(CGMCC 5.84)on the odor in G.elata.The horse urinelike off-odor of G.elata was removed after fermentation.The total concentration of the key off-odorants(acetoin,m-cresol,3-ethylphenol,2-methoxy-4-vinylphenol,decanal and p-cresol),which might contribute to the horse urine-like off-odor of G.elata.,decreased from 616.83μg/kg to 254.09μg/kg after fermentation.Pleasant aroma compounds,such as acetophenone,3-octanol,1-octen-3-ol,decanol and phenylethanol,were produced after fermentation.Volatomics combined with non-targeted metabolomics explored the potential mechanisms of removing the off-odor in G.elata.Several involved metabolic processes such as glycolysis,butyrate metabolism,phenylalanine metabolism,phenylpropane biosynthesis,linoleic acid degradation,toluene metabolism and ethylbenzene metabolism were identified.Our results suggested a practical method for controlling off-odorants in G.elata.
