TY - JOUR
T1 - Mushroom mycelium as a potential source of food flavour
AU - Hadar, Yitzhak
AU - Dosoretz, Carlos G.
PY - 1991
Y1 - 1991
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=0001346715&partnerID=8YFLogxK
U2 - 10.1016/0924-2244(91)90693-D
DO - 10.1016/0924-2244(91)90693-D
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AN - SCOPUS:0001346715
SN - 0924-2244
VL - 2
SP - 214
EP - 218
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
IS - C
ER -