Contribution in an anthology

Appeared in: Industrial Applications

Editor list: Esser, K; Hofrichter, M

Publication year: 2010

Pages: 249-268

ISBN: 978-3-642-11457-1

eISBN: 978-3-642-11458-8

DOI Link: https://doi.org/10.1007/978-3-642-11458-8_12

Edition: 2nd edition

Title of series: The Mycota

Number in series: 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.

Harvard Citation style: Fraatz, M. and Zorn, H. (2010) Fungal Flavours, in Esser, K. and Hofrichter, M. (eds.) Industrial Applications. 2nd edition. Berlin: Springer Verlag, pp. 249-268. https://doi.org/10.1007/978-3-642-11458-8_12

APA Citation style: Fraatz, M., & Zorn, H. (2010). Fungal Flavours. In Esser, K., & Hofrichter, M. (Eds.), Industrial Applications (2nd edition, pp. 249-268). Springer Verlag. https://doi.org/10.1007/978-3-642-11458-8_12