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A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis Scorodonius

Summary

Scientists have developed a natural way to create chocolate-like flavoring using mushroom fermentation of green tea. This research offers a sustainable and cost-effective alternative to traditional chocolate flavoring production. Impact on everyday life: – More natural food ingredients in processed foods – Potentially lower costs for chocolate-flavored products – Environmentally sustainable flavor production – New options for vegan and allergen-free chocolate flavoring – Increased availability of natural food additives

Background

Natural flavors are commonly extracted from plant sources, leading to high prices due to limited accessibility and natural drawbacks like crop failure. While consumers prefer natural food ingredients over synthetic ones, biotechnological processes offer an alternative approach for producing natural flavors at lower costs while maintaining natural labeling in the EU.

Objective

To develop and evaluate a robust fermentation process using the basidiomycete Mycetinis scorodonius to produce natural chocolate-like flavors from green tea, and to understand the sensorial molecular basis of chocolate-like aroma formation.

Results

Fifteen key aroma compounds were identified, with dihydroactinidiolide (OAV 345), isovaleraldehyde (OAV 79), and coumarin (OAV 24) being the most significant contributors to the chocolate-like aroma. The fermentation process proved robust across different parameters, with similar sensory perceptions maintained despite variations in conditions. Increased fermentation volume required longer growth cycles, while aeration significantly boosted compound concentrations but added an undesired green note.

Conclusion

The study successfully established a robust fermentation process using M. scorodonius to produce natural chocolate-like flavors from green tea. The process maintained consistent flavor production across various fermentation parameters, though timing adjustments were needed for larger volumes. The identified key aroma compounds provide a foundation for understanding the molecular basis of the chocolate-like flavor formation.
  • Published in:Molecules,
  • Study Type:Laboratory Research,
  • Source: 10.3390/molecules27082503
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