This presentation describes about how Basiodiomycetes have the catalyzing character to alter the flavor and chemical composition of Worth.

1. Basiodiomycetes for the flavour
alteration on wort
Presented By-Dhanmoni Kalita

2. Introduction
 Basiodiomycetes are club fungi that produce basidiospores in fruiting bodies called basidiocarp, commonly known
as mushroom.
 Flavour is the distinctive taste and an indication of the essential character of a food or drink.
 Wort is a sweet liquid drained from mash and it is fermented to make drinks
 Wort represents a complex mixture of fermentable carbohydrates, peptides, proteins, lipids, metal and non metal
ions and amino acids
 Flavour precursor of wort are phenolic acids and amino acids

3. Pointsto discuss
 Pre-culture preparation
 Fermentation of wort
 Sensory evaluation of flavour
 Flavour compound isolation
 Odor active compound identification
 CASE STUDY 1
 CASE STUDY 2
 Conclusion

4. Wort
Novel Non
alcoholic
beverages
Fermentation
Basiodiomycetes
A non alcoholic beverage is defined as a beverage that contains less than 0.5% alcohol by volume

5. PreCulture
Preparation
 250 ml Earlenmayer culture flask containing 100 ml of standard
nutrient solution are inoculated with fungal mycelium and kept at 24
C, 150 rpm in a dark room till growth appears clearly
 10 ml of broth were then precipitated by centrifugation at 4000 rpm
for 10 min at 20 C
 Wash the pellets 3 times with sterile water

6. Fermentationof
Wort
 Fungal pellet are reuspended in 10 ml of heat sterilized wort
 This heat sterilized wort are added to a culture flask containing 100
ml of wort and kept at 24 C, 150 rpm for 48 hr
 Sensory evaluation after every 2-4 hr

7. Sensory evaluation offlavour
 The mycelium is removed by centrifugation (4000rpm,
5min ,4°C)
 The supernatant is transferred to odorlesss vials.
 After storage for 15 min at 4°C, the odor of the
supernatant is assessed by atleast three experienced
sensory assessors. The odor intensity was rated on a
scale of 1−5 (1,low intensity; 5, intense, strong odor).

8. Flavour compound isolation
 Traditional liquid−liquid extraction (LLE) and headspace
solid phase microextraction (HS-SPME) are commonly
used in flavor analysis.
 HS-SPME is a rapid and solvent-free method with low
detection limits, which has been used for the analysis of a
wide variety of compounds.

9. Odoractive compound identification
 The key odor-active compounds were
determined and compared using a GC equipped
with a tandem mass spectrometry detector and
an olfactory detection port (GC-MS/MS-O) and
aroma extract dilution analysis (AEDA)
 For LLE the flavor dilution (FD) factors were
determined by AEDA.
 For the identification of the flavor compounds,
the odor impressions, the retention indices (RI),
and the mass spectra of each compound were
compared to authentic standards on two
columns of different polarities

10. • The main key odor active compounds produced by shiitake are- 2-acetylpyrrole, beta-
damascenone, (E)-2-nonenal, 2-phenylethanol, methyl 2-methylbutanoate and (E)- methyl
cinnamate
CASE STUDY 1

13. In total, 18 odor impressions were perceived in the liquid−liquid extracts of wort fermented with shiitake during
GC-MS/MS-O analysis
2-phenylethanol was the most important flavor compound in the fermented wort (FD 256). .
Besides 2-phenylethanol, shiitake also produced 3-phenylpropanol, 3-methylbutanol and 2-methylpropanoic
acid.
Main Odor-Active Compounds Identified after LLE.

14. 30 odor impressions were perceived for the unfermented wort and 29 from the fermented wort (Table 2).
After fermentation by shiitake, the most important odorants (FD 64) were methional, methyl 2-
methylbutanoate, methyl hexadecanoate, 2-phenylethanol acetate coeluting with β-damascenone (32/2),
and 2-phenylethanol.
In addition, (Z)-3-nonen-1-ol (green), a yet unknown compound (burnt), (E)-methyl cinnamate (40) (fruity),
and o-aminoacetophenone (grape) were also identified as potent odors in fermented wort (FD 16)
Main Odor-Active Compounds Identified by HS-SPME

15. CASE STUDY 2
• In this study, A novel non-alcoholic beverage fermented by shiitake was developed using wort as substrate
• Here, twelve key odor-active compounds including 2-acetylpyrrole, 2-acetylthiazole, o-
aminoacetophenone, β-damascenone, 2,5-dimethylpyrazine, methional, (E)-methyl cinnamate, methyl
hexadecanoate, methyl 2-methylbutanoate, (Z)-3-nonenol, 2-phenylethanol, and 2-phenylethylacetate with
flavor dilution factors of 4 to 64.

16. Methyl 2-methylbutanoate was the most important aroma compound of the
fermented beverage and L-isoleucine and 2methylbutanoic acids were
identified as biogenetic precursors

18. Conclusion
 Different basidiomycetes were screened for the fermentation of
wort.
 With most of the fungi significant changes of the aroma were
observed.
 During the fermentation process the odor varied in quality and
intensity
 The odor of the cultures may be classified into three groups:
pleasant, unpleasant, and odorless
 The main pleasant odors include fruity, toasted and honey like
 Unpleasant odors, such as chlorine, medicinal, metallic, moldy, and
smoky, were produced by a few basidiomycetes