Masters Theses

Date of Award


Degree Type


Degree Name

Master of Science


Food Science

Major Professor

John P. Munafo

Committee Members

Vermont P. Dia, Tao Wu


An investigation to identify odorants responsible for a pleasant woody perfume-like aroma produced in the fermentation broth of the fungus Daldinia childiae (J.D. Rogers & Y.M. Ju) was conducted. Thirty odorants were identified from 30-day old fermentations employing solvent-assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA). Eleven odorants with flavor dilution (FD) factors ≥ 16 were quantitated using stable isotope dilution assays (SIDA), and odor activity values (OAV) determined. Odorants with the highest OAVs included guai-11-en-10-ol (woody, OAV 102689), 1-octen-3-one (mushroom, OAV 9025), sotolon (maple, OAV 458), and (2E)-non-2-enal (fatty, OAV 70). An odor-simulation model formulated using odorants with OAV ≥ [greater or equal to] 1 closely matched the sensory attributes of natural D. childiae fermentations. Guai-11-en-10-ol, a component of patchouli essential oil used widely in perfumery and cosmetics, was identified as the key impact odorant driving the pleasant woody perfume-like aroma in D. childiae fermentations. The findings from this investigation lay the groundwork for future studies on D. childiae as a source for the sustainable biotechnological production of guai-11-en-10-ol with potential applications in the fragrance industry.


This topic has been published before in the Flavour and Fragrance Journal with myself as the first author under the title of "Key Odorants from Daldinia childiae".

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