Date of Award
Master of Science
John P. Munafo
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.
Moore, Andrew Jason, "Aroma Chemistry of Daldinia childiae Fermentation. " Master's Thesis, University of Tennessee, 2020.