其他报告

【其他报告】Sustainable Routes to Natural Flavor Compounds

发布时间:2024-05-08  阅读次数:167

报告题目:Sustainable Routes to Natural Flavor Compounds
报 告 人:Prof. Dr. rer. nat. Holger ZORN
报告时间:2024年5月13日(周一 上午)10:00-11:00
报告地点:信誉好的网投老平台B楼104会议室
邀 请 人:吴时敏教授 / Prof. Dr. rer. nat. Shimin WU

 

 

专家简介/Speaker Introduction:

Holger Zorn教授,国际著名的食品化学与生物技术专家,现任德国吉森大学(Justus Liebig University Giessen)生物与化学学院经理、食品化学与食品生物技术研究所所长,兼任欧洲食品安全局“食品接触材料、酶和加工助剂”等多个专家委员会委员,《Journal of Agricultural and Food Chemistry》副主编、中国农业科学院特聘教授,德国Fraunhofer IME “食品改良剂”部长,DECHEMA、GDCh、BfR和FEI专家委员等。

Prof. Dr. Holger Zorn, world famous expert in Food Chemistry and Biotechnology, is the dean of the Faculty of Biology and Chemistry and director of the Institute of Food Chemistry and Food Biotechnology at the Justus Liebig University Giessen, Germany. He is also a member of the working group on food enzymes and cef/cep panels in European Food Safety Authority (EFSA). Prof. Dr. Zorn is an Associate Editor of the Journal of Agricultural and Food Chemistry, and distinguished professor at the Chinese Academy of Agricultural Sciences (CAAS). He is also the head of “food improvement agents” department at the Fraunhofer IME, and member of DECHEMA, GDCh, BfR and FEI in Germany.

 

 

摘要/Abstract:

The development and supply of sustainable and healthy food ingredients is one of the central social challenges of our time. The presentation will focus on recent approaches for the fermentative production of natural flavor compounds by mushrooms. A wild strawberry-like flavor is formed by surface cultures of the fungus Wolfiporia cocos grown on black currant pomace, and an intense anise-like aroma is emitted by submerged cultures of Pleurotus sapidus cultivated on citrus side streams. Surprisingly, the enzyme accepted thiols as substrates as well, which allowed for the production of meaty aroma compounds. The formation of coconut-like, sweetish, and buttery smelling diastereomeres of dihydromenthofurolactone and its corresponding C3-unsaturated lactone by the fungus Cystostereum murrayi is an example for the de novo formation of flavor compounds by mushrooms.

 

 

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