Generation of honeysuckle-like flavor from hop (Humulus lupulus L.) fermented with Coprinellus micaceus

Abstract

The rising trend of craft beer consumption has led to an increased consumer demand for a variety of flavors. Accordingly, edible basidiomycetes have been established as a novel method for producing a diverse range of natural flavors. This study focused on the development of a platform for creating unique flavors from hop infusions through submerged fermentations by 29 basidiomycetes. Coprinellus micaceus showed promise in tuning hop flavor due to its appealing honeysuckle-like, honey-like, and sweetish flavor after a 120 h fermentation. A similar aroma profile could also be obtained by fermenting low-quality hops (brownish bract on cones >8.0 %) infusion. Forty-seven odorants were characterized by direct immersion-stir bar sorptive extraction-gas chromatography–mass spectrometry-olfactometry (DI-SBSE-GC–MS-O) from hop infusion before and after fermentation with C. micaceus. Odor-active aromatic compounds mainly responsible for floral and sweetish odor including benzyl alcohol, 2-phenylethanol, 4-methoxy-benzaldehyde, and benzaldehyde significantly increased in the fermented sample.