Mushroom flavour

Abstract

<jats:p>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.</jats:p>

In Vitro Systems for Toxicity Evaluation of Microbial Volatile Organic Compounds on Humans: Current Status and Trends

“…Interest in mVOCs began in cuisine with the distinctive odors that many microorganisms and fungi produce, such as the intensive odor of truffles [8]. Fungi can also produce a variety of flavors, such as garlic, coconut, flour, cucumber and fruit, which make them interesting for biotechnological applications [9]. Antipathy to spoiled foods, on the other hand, correlates with their unpleasant odor and is a clue to understanding the natural role of mVOCs, i.e., as a key player in interspecies communication [10].…”

Ergothioneine: a potential antioxidative and antimelanosis agent for food quality preservation

“…In addition, this method will be advantageous if L‐ET is legally applicable for food commodities from the viewpoint of food safety, because L‐ET is a colorless and odorless compound, having mild, natural, and acceptable slight sweetness aftertaste in aqueous solution (our unpublished data). However, the crude ME has many different scents, which are similar to those of anise, fruits, cheese‐garlic, starch, cucumber, and some unpleasant odors [41]. These scents may interfere with the natural flavors of food products, affecting the acceptability of foods to which ME is directly added.…”

Amino acids and antioxidant activities of extracts from wild edible mushrooms from a community forest in the Nasrinual District, Maha Sarakham, Thailand

“…Some kinds of mushrooms have good flavor, such as shitake and truffles. The typical mushroom aroma comes from C 8 volatile compounds, namely, oct-1-en-3-ol, oct-1-en-3-on, octan-3-ol, and octan-3-on (Moliszewska, 2014). Mushrooms have been used as foods and food flavorings for a long time.…”