Removing the horse urine-like off-odor of Gastrodia elata Blume by solid-state fermentation with Schizophyllum commune
Abstract
Horse urine-like off-odor of Gastrodia elata (G. elata) decreased consumer acceptance. We investigated the effects of solid-state fermentation with Schizophyllum commune (CGMCC 5.84) on the odor in G. elata. The horse urine-like off-odor of G. elata was removed after fermentation. The total concentration of the key off-odorants (acetoin, m-cresol, 3-ethylphenol, 2-methoxy-4-vinylphenol, decanal and p-cresol), which might contribute to the horse urine-like off-odor of G. elata., decreased from 616.83 μg/kg to 254.09 μg/kg after fermentation. Pleasant aroma compounds, such as acetophenone, 3-octanol, 1-octen-3-ol, decanol and phenylethanol, were produced after fermentation. Volatomics combined with non-targeted metabolomics explored the potential mechanisms of removing the off-odor in G. elata. Several involved metabolic processes such as glycolysis, butyrate metabolism, phenylalanine metabolism, phenylpropane biosynthesis, linoleic acid degradation, toluene metabolism and ethylbenzene metabolism were identified. Our results suggested a practical method for controlling off-odorants in G. elata.
