The aim of this work was to study the potential use of the espresso coffee grounds residue for the production of the 6-pentyl-α-pyrone (6-PP) – a lactone with a characteristic coconut-like aroma – by Trichoderma harzianum in solid state fermentation (SSF). Headspace solid-phase microextraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GC-MS), was used to simultaneously identify and quantify the 6-PP produced. The kinetic profile showed that the production reached a maximum of 3.40mg/(g of dry matter) after five days of fermentation.
The aim of this work was to study the potential use of the espresso coffee grounds residue for the production of the 6-pentyl-α-pyrone (6-PP) – a lactone with a characteristic coconut-like aroma – by Trichoderma harzianum in solid state fermentation (SSF). Headspace solid-phase microextraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GC-MS), was used to simultaneously identify and quantify the 6-PP produced. The kinetic profile showed that the production reached a maximum of 3.40mg/(g of dry matter) after five days of fermentation.
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