Quantification of key odor-active compounds of a novel non-alcoholic beverage produced by fermentation of wort using shiitake (Lentinula edodes) and aroma reconstitution studies

摘要

Basidiomycetes are able to synthesize pharmacologically relevant secondary metabolites, technical enzymes, and highly sought after natural flavor compounds. Because of their unique bio-chemical potential, basidiomycetes are ideal tools for the food industry. With the recent worldwide declining consumption of beer, breweries are eagerly searching for innovative non-alcoholic beverages to compensate for this negative trend. In the presented work, novel refreshments with pleasant flavors were developed by fermentation of wort with basidiomycetes.