Molecular decoding a meat-like aroma generated from Laetiporus sulphureus-mediated fermentation of onion (Allium cepa L.).

The organoleptic properties of plant-based meat alternatives do not meet consumer expectations due to the lack of characteristic flavors resembling meat. To address this challenge, a fermentation system utilizing Laetiporussulphureus was developed to generate a meat-like and fatty flavor from a vegetable source, onion. By means of multiple stir bar sorptive extraction and gas chromatography-mass spectrometry-olfactometry, an unsaturated aldehyde, (E,Z)-2,4-decadienal, which imparts a tallow-like and fatty odor, and a sulfurous compound benzothiazole, with a broth-like odor were identified, which well contributed to the characteristic odor of the supernatant.

Stable Carbon Isotope Ratios (δC Values [‰]) of Individual Sterols in the Oils of C, C, and CAM Plants.

The compound-specific determination of δC values [‰] by gas chromatography interfaced with isotope ratio mass spectrometry (GC-IRMS) is a powerful analytical method to indicate minute but relevant variations in the C/C ratio of sample compounds. In this study, the δC values [‰] of individual sterols were measured in eleven different oils of C, C, and CAM plants ( = 33) by GC-IRMS. For this purpose, a suitable acetylation method was developed for sterols.

Occurrence and conversion of progestogens and androgens are conserved in land plants.

Progestogens and androgens have been found in many plants, but little is known about their biosynthesis and the evolution of steroidogenesis in these organisms. Here, we show that the occurrence and biosynthesis of progestogens and androgens are conserved across the viridiplantae lineage. An UHPLC-ESI-MS/MS method allowed high-throughput analysis of the occurrence and chemical conversion of progestogens and androgens in 41 species across the green plant lineage.

Furan Fatty Acids in Some 20 Fungi Species: Unique Profiles and Quantities.

Furan fatty acids (FuFAs) are a group of excellent antioxidants in food. Since data in fungi were scarce, 37 commercial or collected edible and meadow fungi were analyzed on FuFA patterns and contents. FuFA amounts in fresh fungi ranged from not detectable ( = 2) to 40 mg/100 g fungi dry weight.

Fate of free and bound phytol and tocopherols during fruit ripening of two Capsicum cultivars.

Phytol and tocopherols and their fatty acid esters (PFAE and TFAE) are isoprenoid lipid components which can be found for instance in vegetables. Their behavior during maturation of fruits and vegetables could reveal valuable information on their biosynthetic formation and biological function. As pods of the genus Capsicum contain considerable amounts of both PFAE and TFAE, two cultivars (i.