Volatile flavor compounds of mushroom mycelium
1999
Mau, J.L. | Hwang, S.J.
The present study was designed to evaluate volatile flavor compounds of common mushroom (Agaricus bisporus (Lange) Imbach) mycelia obtained from a liquid culture as compared with fruiting bodies. Volatile flavor compounds detected in mushroom mycelia grown in both shaken flasks and fermentors were similar to those in fruiting bodies though differences were found in their contents and ratios. The most notable volatile compound was 1-octen-3-ol. Grown in the same medium for one week, mycelia from shaken flasks produced a higher content of volatile flavor compounds than mycelia from the mechanical stirred fermentor. Medium supplemented with soybean oil, or harvested 2-week-old mycelia added with linoleic acid enhanced the generation of volatile flavor compounds and increased the content of eight-carbon compounds, especially 1-octen-3-ol. The highest value and ratio of 1-octen-3-ol were obtained upon the addition of linoleic acid into mycelia harvested from the medium supplemented with soybean oil. This finding suggests that submerged culture is an alternative method of producing mycelia with high flavor contents for food flavoring.
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