Fungal Flavours

Fraatz, Marco Alexander; Zorn, Holger

doi:10.1007/978-3-642-11458-8_12

Cited by 27 publications

(24 citation statements)

References 111 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Based on their aroma profile, a classification of edible mushrooms has been suggested (reviewed by Fraatz and Zorn 2010). The first class comprises fungi rich in C 8 -flavors, such as oct-1-en-3-ol, oct-1-en-3-one, oct-2-en-1-ol, 3-octanol, 1-octanol, 3-octanone, octanal and (E)-oct-2-enal.…”

Section: Section Editor: Franz Oberwinklermentioning

confidence: 99%

Analysis of the volatilome of Calocybe gambosa

et al. 2015

Self Cite

View full text Add to dashboard Cite

The volatilomes of fresh and dried fruiting bodies of Calocybe gambosa were analyzed and compared in this study for the first time. Aroma compounds were extracted by means of liquid/liquid extraction, purified by solvent assisted flavor evaporation (SAFE), and identified by gas chromatography-mass spectrometry and olfactometry. An aroma extract dilution analysis (AEDA) was performed to identify the key flavor compounds, and the main volatiles were quantified by GC flame ionization detection. The key odor compound of fresh fruiting bodies of C. gambosa was (E)-non-2-enal, which, together with (E)-non-2-en-1-ol, was responsible for the characteristic flour-and cucumber-like odor. The aroma profile of commercially available dried fruiting bodies of C. gambosa showed a different pattern. In the dried fruiting bodies, odor compounds like 3-methylbutanoic acid were dominating, and (E)-non-2-enal was not detectable. Thus, the aroma quality of commercially available dried fruiting bodies of C. gambosa differs significantly from that of freshly collected specimens.

show abstract

Section: Section Editor: Franz Oberwinklermentioning

confidence: 99%

Analysis of the volatilome of Calocybe gambosa

et al. 2015

Self Cite

View full text Add to dashboard Cite

show abstract

“…The other one is a white button mushroom (Agaricus bisporus (J.E. Lange) Imbach) -the most commonly cultivated and consumed species in the world (Fraatz &Zorn 2010). Another important but not so famous species is an oyster mushroom (Pleurotus ostreatus (Jacq.)…”

Section: Cortinarius Suaveolensmentioning

confidence: 99%

“…In order to 'reveal' their distinct mushroom aroma for which oct-1-en-3-ol, octan-3-one, octan-3-ol and oct-1-en-one are responsible, the fruiting bodies with a characteristic sulphurous odour must be left open to the air. The aroma profile of mushrooms changes not only because of the geographical origin but also due to the environmental differences, processing, storing and the age of mushrooms as well as part of fruiting body (caps or gills or hyphae) (Fraatz & Zorn 2010 (Guevara et al 2013).…”

Section: Cortinarius Suaveolensmentioning

confidence: 99%

“…Anisaldehyde is also responsible for an odour in other Clitocybe spp., but in Agaricus essettei Bon and Gyrophragmium dunalii (Fr.) Zeller a mixture of benzaldehyde and benzyl alcohol makes a profile of its odour (Rapior et al 2002, Fraatz & Zorn 2010. Lentinellus cochleatus (Pers.)…”

Section: Cortinarius Suaveolensmentioning

confidence: 99%

“…possesses a characteristic chicory and fenugreek smell; therefore it is used as a spice mushroom, although raw it is mildly toxic. It is known as a maggi-pilz (maggi-mushroom) (Fraatz & Zorn 2010). Ceratocystis species have been studied because of their fruit-like aromas, C. variospora (R.W.…”

Section: Cortinarius Suaveolensmentioning

confidence: 99%

See 2 more Smart Citations

Mushroom flavour

Moliszewska

2014

biologica

View full text Add to dashboard Cite

Mushrooms and fungi not only present a fascinating world of shapes, both macro- and microscopic, but they are also an interesting source of flavours, fragrances and odours, e.g. garlic, coconut, flour-like, cucumber or fruit-like, as well as the most characteristic for this kingdom of living organisms mushroom-like flavour and aroma. Fungi can possess many different and interesting flavours and fragrances – starting from nice anise-like, fruit-like, cucumber, garlic, to cheese-garlic, and ending with potato or flour-like smells. Some mushrooms emit carbide or distinctly faecal-like odour. The taste of mushrooms is frequently correlated with their aroma. What components does the core of a mushroom flavour consist of? Chemical analysis of specimens reveals compounds responsible for characteristic flavour and odour. It was found that the most characteristic flavour compound is defined mainly by C8 volatiles. Between all C8 compounds the most important for mushroom flavour are oct-1-en-3-ol, octan-3-ol, octan-3-on and oct-1-en-3-on. Fungi and mushrooms can enable biotechnological production of some flavour components, for instance the Nidula niveotomentosa produces a characteristic raspberries compound – raspberry ketone in submerged cultures; the biotechnological production can also provide rare and tasty forest mushroom biomass e.g. edible boletus.

show abstract

Volatile profiles of the orpines roots: Hylotelephium telephium (L.) H. Ohba, H. maximum (L.) Holub and H. spectabile (Boreau) H. Ohba x telephium (L.) H. Ohba

Jovanović

Mitić

et al. 2017

Flavour & Fragrance J

View full text Add to dashboard Cite

The family of succulent plants, Crassulaceae, is known for many benefits, as well for the limited distribution of aromatic representatives. It is also observed the deficiency of data on content and distribution of volatile compounds within the genus Hylotelephium. Accordingly, this is the first report on volatiles from roots of three Hylotelephium taxa: H. telephium, H. maximum and H. spectabile x telephium. Two types of volatiles were isolated: headspace (HS) volatiles and solvent extract volatiles from the distillation water (SE), further analyzed by GC–MS/FID. The obtained results contribute to the knowledge that some of the genera of Crassulaceae family “hides” unexplored sources of aromaticity and fragrance. All three SEs are characterized by low yields and the high content of monoterpene alcohol – myrtenol. The differences are mostly reflected in content of some myrtenol analogs (cis‐myrtanol, trans‐myrtanol and myrtenoic acid) and aliphatic alcohol oct‐1‐en‐3‐ol. HS volatiles of H. telephium and H. spectabile x telephium contain myrtenol and oct‐1‐en‐3‐ol, while H. maximum beside them contain 3‐octanol in significant amount. Additionally, characteristic distribution pattern of the SE volatiles could be used for chemotaxonomic purposes, while the distribution pattern of HS volatiles is practically inapplicable in that manner. Due to high content of myrtenol in root volatiles, it could be used in traditional medicine, as supplement, flavouring or aroma agent.

show abstract

Fungal Flavours

Cited by 27 publications

References 111 publications

Analysis of the volatilome of Calocybe gambosa

Analysis of the volatilome of Calocybe gambosa

Mushroom flavour

Volatile profiles of the orpines roots: Hylotelephium telephium (L.) H. Ohba, H. maximum (L.) Holub and H. spectabile (Boreau) H. Ohba x telephium (L.) H. Ohba

Contact Info

Product

Resources

About