Mushroom mycelium as a potential source of food flavour

Yitzhak Hadar*, Carlos G. Dosoretz

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

44 Scopus citations

Abstract

There is an increasing demand for natural ingredients and flavours by the food industry. Submerged fermentation is a fast and attractive technology for the production of highly flavoured muschroom biomass, which is otherwise produced by traditional time- and labour-consuming methods. Typical flavour compounds synthesized by muschrooms include volatiles derived from the metabolism of fatty acids, especially the 'mushroom alcohol' 1-octen-3-ol. However, biotechnological improvements are required to achieve flavour levels satisfactory for commercial application.

Original languageEnglish
Pages (from-to)214-218
Number of pages5
JournalTrends in Food Science and Technology
Volume2
Issue numberC
DOIs
StatePublished - 1991

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