Mushroom flavours

Stark, W. and Forss, D. A. 1964. A compound responsible for mushroom flavour in dairy products. J. Dairy Res. 31, 253-259. 

The synthesis of both enantiomers of matsutake alcohol (a mushroom flavour compound) outlined in the accompanying scheme shows how the sulfinyl group was used to introduce a methylene unit via methylation and regioselective elimination steps [427],... 

The characteristic taste of edible mushrooms is mainly derived from the flavour chemicals 3-octanol and l-octen-3-ol. In order to fermentatively generate mushroom flavours it is possible to cultivate higher mushrooms in a submerged fermenter and propagate them by the formation of mycelia. In the fermentation broth, l-octen-3-ol is detectable after some time. In the mushroom this substance is formed by a lipoxygenase using unsaturated fatty acids as a substrate [21 ]. 

Table 18.2 Givaudaii Sense It descriptors usually selected to describe mushroom flavour profile, and their dennition...

Dijkstra, F. Y., and T. O. Wilk6n Studies on Mushroom Flavours. 1. Organoleptic Significance of Constituents of the Cultivated Mushroom, Agaricus bisporus. Z. Lebensm.-Unters. Forsch. 160, 255 (1976) Chemorec. Abstr. 4, 46 (1976). 

A Compound Responsible for Mushroom Flavour in Dairy Products. J. Dairy... 

In the production of antibiotics, sufficient growth of fungi in submerged cultures has created potential sources of biomass as SCP and as flavour additives to replace mushrooms the biomass contains 50-65% protein.1,5 Production of mushroom from lignocellulosic waste seems to be a suitable and economical process since the raw material is inexpensive and available in most countries. 

While the first two examples of using adsorption methods to produce aroma isolates were from gas streams. Tan et al. [28] applied adsorption methods to the isolation of flavouring extracts from mushroom blanching water. Unfortunately, only an abstract was available of this work so it lacks detail. It appears that they evaluated the use of two different resins (not described) and ethanol, pentane, hexane, and other solvents for desorption. They claim to have had good success in obtaining a useful aroma isolate. 

Scheme 233 Formation of aliphatic flavour aldehydes and alcohols, a Biotechnological reaction sequence mimicking plant biosynthesis of C6 compounds (green notes ), b HomologoiK reaction sequence in fimgi leading to mushroom-like C8 compounds. The stoichiometric formation of w-oxo-carboxylic acids during hydroperoxide lyase cleavage is not depicted...

Being volatile, the aldehydes formed in the Strecker degradation have often been thought to be important contributors to the aroma of foodstuffs and many patents have been granted which use the Strecker degradation to produce flavouring materials of various types, such as, maple, chocolate, coffee, tea, honey, mushroom, and bread.66... 

Maelkki Nikkilae, Aalto and Heinonen [31, 32] stress the importance of the raw material quality of onions. Stieger [33] has investigated the suitablity of various strawberry varieties. Processes for flavour preservation have been thoroughly examined with cultivated mushrooms, leading to an illumination of the most important freeze drying parameters [34[. 

Polyphenol oxidase Mushroom, grape, pear, kiwi, sago, tea, potato, strawberry, olive, beet, cocoa Enzymatic browning (pig-ments),ripening of fruits, flavour formation, colour e.g. strawberries) formation... 

CIC the earthy odour of fresh potatoes is represented by 2-isopropyl-3-methoxy pyrazine. This earthy note is supported by the mushroom character of l-octen-3-ol. The key component of boiled potatoes is 3-(methylthio)-propanal, balanced with dimethyl sulphide. The high reaction temperatures in baked and fried potatoes start the Maillard reaction to form mainly heterocyclic components 2-ethyl-3,5-dimethyl pyrazine, 2-ethyl-6-vinyl pyrazine, 5-methyl-6,7-dihydro-(5H)cyclopenta-pyrazine, 2-acetyl-l,4,5,6-tetrahydro-pyridine are responsible for the roasted, nutty cracker-like flavour. The heat-induced degradation of the potato lipids and the frying oil imparts a fatty, tallowy character to the french fried potatoes. (E,E)-2,4-Decadienal, 2-octenal, octanoic acid and decanoic acid are main contributors to this fatty note. 

Three of the seven flavouring agents (Nos 1717-1719) being evaluated at the current meeting have been reported to occur as natural components of food. They have been detected in coffee, mushrooms, pineapple, apple cider and port wine (Nijssen et al., 2006). Consumption ratios (the ratios of their consumption from natural food sources to their use as flavouring agents) were not calculated because no quantitative data were available. 

Occurs in mushrooms, mutton and tobacco. Used in mosquito repellants, and as a fungicide. Me ester used in perfumery and flavourings. Liq. Spar. sol. H2O. Fp 0.3°. Bp2o 173°. Steam-volatile. 

Umami Basic taste sensation associated with mono sodium glutamate (MSG), characterised by fullness of flavour in the mouth often found in bouillons, soy sauce and mushrooms... 

Gortner WA, Dull GG, Kraus BH (1967) Fruit development, maturation, ripening, and senescence biochemical basis for horticultural terminology. Hortic Sci 2 141-144 Hadar Y, Dosoretz CG (1991) Mushroom mycelium as a potential source of food flavour. Trends Food Sci Technol 2 214-218... 

Some unsaturated aliphatic alcohols arising from essential fatty acids are important flavour-active components of fresh fruits, vegetables and mushrooms. Hydroperoxides of fatty acids resulting... 

Thiols react with aldehydes and ketones to form thioacetals (mercaptals). The reaction equilibrium is, in comparison with the reaction of alcohols, shifted more in favour of products that are mainly involved as flavour-active components of meat, vegetables and mushrooms (Figure 8.27). The reaction intermediates (semithioacetals) give rise to a number of other compounds. 

Wines infected with either lactic acid bacteria (particularly heterofermentative strains) or Dekkera/Brettanomyces yeast can potentially produce mousy off-flavor for which 2-ethyltetra-hydropyridine, 2-acetyltetrahydopyridine and 2-acetylpyrroline are responsible. The impact odorants contributing to mushroom off-flavour in wines are oct-l-en-3-one and non-l-en-3-one. 

Analysis of individual forms is also important to determine the authenticity of foods or essential oils. The presence of certain forms, such as the geometrical (E)-isomers, is often evaluated as an off-flavour. For example, (-F)-(E)-Hmonene (8-5) is a natural component of citrus essential oils and has a citrus smell like oranges. The isomer (-)-(S)-limonene (8-5), which is the main component of essential oils of silver fir Abies alba, Pinaceae), other conifers and various types of mints Mentha spp.), has a smell reminiscent of turpentine. The alcohol (-)-(E)-Hnalool, also known as licareol (8-18) has a strong woody smeU like lavender, but (-F)-(S)-isomer, also known as coriandrol (8-18) has a sweet smell with lavender tones. Another alcohol (-)-(E)-oct-l-en-3-ol (8-16), has an intense smell of fresh mushrooms, but (-F)-(S)-isomer (8-16) has a smell resembling vegetables with faint mushroom notes. The ketone (-)-(E)-carvone (8-50) has a mint-like smell (and is the main component of spearmint essential oil), while its isomer (-F)-(S)-... 

---