Abstract
The flavour extract from the mycelial pellets of oyster mushroom (Pleurotus florida) grown in submerged culture was isolated by simultaneous distillation and solvent extraction under reduced pressure. Nineteen volatile flavour compounds were identified after analysing the extract by capillary gas chromatography. Among the most abundant compounds were anisaldehyde, 3-methyl-1-butanol, 3-methyl-1-propanol, benzaldehyde and 1-octen-3-one. The flavour profile from P. florida in submerged culture was found to be significantly different from that of mushrooms grown on natural substrate. The effect of addition of precursors like phenylalanine, linoleic acid and linolenic acid on production of volatile flavour compounds by oyster mushroom in submerged culture is discussed. Copyright © 2000 John Wiley & Sons, Ltd.
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