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Fungal Flavours

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Industrial Applications

Part of the book series: The Mycota ((MYCOTA,volume 10))

Abstract

The production and emission of volatile flavour compounds belongs to the most remarkable and exciting properties of fungi, and has stimulated human interest and fantasy since ancient times. The aroma directly determines the market price and thus the economic value of savoury fungi like truffles or Boletus species. As a promising flavour production system, growing fungi in submerged cultures has become an interesting alternative in recent years. Fast and reproducible growth, defined media composition, and independence from climatic conditions are general advantages of mycelium and flavour production in bioreactors. Sophisticated analyses and a comprehensive knowledge of the fungal flavour profiles allow for an efficient optimisation of substrate composition and growth conditions. This chapter reviews current knowledge on flavours emitted from fruiting bodies as well as on volatiles formed in liquid culture systems. Highlighted are the pathway towards C8 compounds in the fruiting bodies of Agaricus bisporus and the aroma profiles of various truffle species.

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Notes

  1. 1.

    2Formerly known as Lentinus edodes (IFIS 2009)

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  1. Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 58, 35392, Giessen, Germany

    Marco A. Fraatz & Holger Zorn

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  1. Marco A. Fraatz
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  2. Holger Zorn
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Correspondence to Marco A. Fraatz .

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  1. , Department of Biotechnology, International Graduate School of Zittau, Markt 23, Zittau, 02763, Sachsen, Germany

    Martin Hofrichter

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Fraatz, M.A., Zorn, H. (2011). Fungal Flavours. In: Hofrichter, M. (eds) Industrial Applications. The Mycota, vol 10. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-11458-8_12

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