Mushrooms flavor

Pleurotus sajor-caju was selected in the present study for the utilization of polysaccharides from corn stalks for production of protein-rich mycelial biomass in submerged fermentation rather than for production of mushrooms (fruiting bodies). Production of mycelial biomass of various mushrooms including morels in submerged cultural conditions is another way to use them as food, food additives or mushroom flavor agents (8,9). 

Alcohols and Other Compounds Cleavage of lipid hydroperoxides wUl also lead to alcohols, alkanes, alkenes, and alkynes. The mechanism for the formation of l-octen-3-ol, which has a strong mushroom flavor, is also shown in Figure 2. Because of their relative high odor threshold, alcohols and hydrocarbons are generally not considered to be important contributors to the flavors of fats and oils and lipid-containing foods. 

Mushroom flavor, J.A. Maga, J. Agric. Food Chem., 1981, 29, 1. 

As seen from Figures 4, 5 and 6 each sample preparation method yielded a different flavor analysis. However, when combined, the results revealed a very complex and more complete profile of dried Shiitake mushrooms flavor. 

The odor is unpleasant with a nutty, blue-cheese, plastic, machine oil and raw mushroom flavor (Chemisis, 1998). 

It is described as having a caramellic odor (Shibamoto, 1977) and an alliaceous, earthy and mushroom flavor (Chemisis, 1996). 

According to Winter et al. (1976e), at a concentration of 10 ppm in a sugar syrup it has a green-cooked taste and, at a concentration of 1 ppm, it imparts to a neutral soluble coffee beverage a liquorice-like note. At a concentration of 2 ppm it was described as having an alliaceous, earthy, mushroom flavor (Chemisis, 1996). 

Tempeh is widely believed to have originated in Indonesia many centuries ago. Although relatively unknown in the surrounding countries, such as Thailand, China, and Japan, where soybeans form an important part of the diet, tempeh continues to be one of the most popular fermented foods in Indonesia. Because of its meat-like texture and mushroom flavor, tempeh is well suited to Western tastes. It is becoming a popular food for a number of vegetarians in the United States and other parts of the world (Nout Kiers, 2005). 

Subjects incorporated a variety of food products, containing eidier DAG or TAG oil, into dieir diets during the trial. The food products included muffins (bluebeny, apple, and banana flavors), crackers, instant soup mix (vegetable, chicken, and mushroom flavors), sugar cookies, and granola bars. 

Although the molecules have the same atoms joined up in the same sequence, the atoms are oriented differently in space, so they plug into and activate a different combination of olfactory receptors in the nose. (i )-(-)-l-Octen-3-ol is the main component of mushroom flavor, and is indeed known as mushroom alcohol - mushrooms only make this isomer. It is largely synthesized in the cap and gills of the mushroom. 

Aldehydes and ketones often have characteristic and recognizable odors. For example, 2-heptanone is a liquid with a dove-like odor that accounts for the odors of many fruits and dairy products. Some aldehydes and ketones find use as flavoring agents. For example, vanillin, the compound responsible for vanilla flavor, is an aldehyde. Alpha-demascone and 2-octanone are ketones responsible for berry and mushroom flavors, respectively. Butanedione, shown in the margin, is a yellow liquid with a cheese-like smell that gives butter its flavor. 

You are planning to extract a mushroom flavor from the hexane solution made by leaching beans. Your extraction solvent is a modified cyclodextrin solution in an aqueous base. This has an extremely small partition coefficient w (= yjx), so that at this pH, the adsorption is nearly irreversible. 

Mushrooms have been investigated with especial reference to shiitake, Lentinus edodes, the flavorful fungus widely used in Chinese and Japanese dishes. While the umami taste is attributed to guanylic acid, lentinic acid 14 (Scheme 6) is converted to lenthionine, 1,2,3,5,6-pentathiacycloheptane 15, a compound with the characteristic shiitake flavor. This complex reaction requires a C-S lyase enzyme.30 Other important flavor compounds are 1,2,4,6-tetrathiacycloheptane 16 (Scheme 6) and 1,2,3,4,5,6-hexathiacycloheptane (not shown). 

Lenthionine has the characteristic shiitake flavor. It is formed from the precursor, lentinic acid 14 by complex reactions involving a C-S lyase enzyme.30 Cyclic polysulfides occur in other Basidiomycete mushrooms (Genus Micromp-hale and Colly bid), in some red alga, and in seeds of Parkia speciosa. The latter contain lenthionine and 1,2,4-trithiolane (1,2,4-trithiacyclopentane) 17 as well as compounds with 4, 5, or 6 sulfur atoms.31 These seeds are valued in Indonesia for a unique, onion-like odor. Djenkolic acid and dichrostachinic acid S -[(2-carboxy-2-hydroxyethylsulfonyl)-methyl]cysteine are converted by a C-S lyase enzyme to cyclic polysulfides djenkolic acid yields 1,2,4-trithiolane and 1,2,4,6-tetrathiepane the latter is also formed from dichrostachinic acid.32... 

It should be stressed that it is a prerequisite of successful flavor precursor studies that the contribution of the odorant under investigation to a food flavor or off-flavor has been established. Sometimes the structure of a precursor can be assumed on the basis of structural elements in the odorant. In such cases, additions of the respective isotope-labelled precursor to the food system is commonly used to elucidate the precursor and to clarify reaction pathways governing the formation of the odorant. This method has been frequently applied, especially, in studies on the enzymatic generation of odor-active aldehydes (e.g., (Z)-3-hexenal in tea leaves) or alcohols (e.g., l-octen-3-oI in mushrooms) [cf. reviews in 84, 85] as well as lactones [86] from unsaturated fatty acids. 

Products J 0 and J l are meaty in aroma and flavor. 1 possesses a characteristic meaty note reminiscent of 1iver-sausage whilst has a roasted meat odor and a burnt meat taste. In addition, the cis stereoisomer has a carrot-like and mushroom-like aroma and a herbaceous and tropical fruit note. The flavor thresholds in water of JJD and 1 1 are below 100 ppb. 

Adenylic deaminase. The deamination of 5 -adenylic acid by 5 -adenylic deaminase results in the formation of 5 -inosinic acid. This process, applied to mushrooms, intensifies the natural flavor (53). 

In another thorough flavor study Wu et al.(55) determined both the volatile and nonvolatile flavor compounds found in mushroom blanching water. They used HPLC to determine such non volatile flavor components as sugars, amino acids and nucleotides. The free amino acids were analyzed to determine if they might be involved in any thermal reactions which might produce Amadori compounds or Strecker aldehydes which in turn would produce aroma components. 

The authors were interested in evaluating three different processing techniques to recover the flavors in mushroom blanching water. 

The major advantage of the seunpling technique developed, was that some trace chemicals could be trapped tind described for the first time as Black Truffle aroma constituents. In particular, some compounds, important flavor contributors, generally appearing in small concentrations, such as benzaldehyde, propanal, ethyl acetate, anisole or dimethyl disulfide - previously identified in Shiitake mushrooms (9) - could be characterized. This was also the case for three aromatic compounds, toluene, xylene and ethyl benzene, well known as raw vegetable constituents (1 ). In addition, two aliphatic esters, isopropyl and sec-butyl formates, and one cyclic sulfur compound (2-formyl thiophene) previously reported respectively in plums and apples (W) and in coffee and bread products (n) were identified. 

The preparation of alkenic alcohols based on rDA processes has found application in the synthesis of natural products. Matsutake alcohol (14a (-)-( )-l-octen-3-ol), an important flavor component of mushrooms, can be prepared in high enantiomeric purity by a method that includes rDA cleavage as a key step. Asymmetric DA addition gave enantiomerically pure adducts that were modified dia-... 

Ketones Aliphatic ketones formed by autoxidation of lipids also contribute to the flavor of oils and food products. For example, Guth and Grosch (13) identified l-octen-3-one as one of the odor-active compounds in reverted soybean oil. This compound was described as metallic and mushroom-like. The reaction pathway for the formation of l-octen-3-one from the linoleate-10-hydroperoxide via the p-scission route is illustrated in Figure 2. 10-Hydroperoxide of linoleate is not the usual hydroperoxide formed by autoxidation of linoleate however, it is one of the major hydroperoxides formed by the photosensitized oxidation (singlet oxygen reaction) of linoleate (14). 

The development of a characteristic, objectionable, beany, grassy, and hay-like flavor in soybean oil, commonly known as reversion flavor, is a classic problem of the food industry. Soybean oil tends to develop this objectionable flavor when its peroxide value is still as low as a few meq/kg, whereas other vegetable oils, such as cottonseed, com, and sunflower, do not (15, 51). Smouse and Chang (52) identified 71 compounds in the volatiles of a typical reverted-but-not-rancid soybean oil. They reported that 2-pentylfuran formed from the autoxidation of linoleic acid, which is the major fatty acid of soybean oil, and contributes significantly to the beany and grassy flavor of soybean oil. Other compounds identified in the reverted soybean oil also have fatty acids as their precursors. For example, the green bean flavor is caused by c/i-3-hexenal, which is formed by the autoxidation of linolenic acid that usually constitutes 2-11% in soybean oil. Linoleic acid oxidized to l-octen-3-ol, which is characterized by its mushroom-like flavor (53). 

Mushrooms have long been avidly sought-after as a tasty country food in many cultures, although some peoples, notably the Anglo-Saxons of Britain, have tended to disdain these foods. This has not been because of the flavor of mushrooms, but rather because some species are deadly poisonous, and these are not always easily distinguished from nontoxic and therefore edible species. 

I made mushroom tea by putting 5 grams of chopped mushrooms into a tea ball, then pouring separately three cups of boiling water over it. There was a flavored tea bag in the cup to mask the mushroom taste. I allowed about fifteen minutes for each steeping and after drinking cup number two, I knew that I had reached the limit of what I could handle. I decided to drink one more cup. 

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