Download Volatile Compounds Produced by Basidiomycetes

Volatile Compounds Produced by Basidiomycetes
Tatsuya Kawabe a) and Tohru Komano b)
a)
Seasoning & Food Research Laboratory, Takara Shuzo Co., Ltd.
3-4-1, Seta, Otsu-shi, Shiga 520-21, Japan
b)
Department of Agricultural Chemistry , Kyoto University
Oiwake-cho, Kitashirakawa, Sakyo- ku, Kyoto 606-01, Japan
Basidiomycetes have attracted much attention as source of natural flavors. Many
compounds giving rise to flavors in basidiomycetes have been identified, such as 1octen-3-ol, the best-known volatile compound of
basidiomycetes, lenthionine, a
characteristic volatile sulfur compound of Lentinus edodes, and terpenes.
Of 117 basidiomycetes grown in liquid culture, Polyporus tuberaster K2606, which had
a fruity and floral odor, was the most highly rated. This strain reduced benzoic acid and
L-Phe to benzaldehyde and benzyl alcohol with a high yield. The maximum
concentration of benzaldehyde and benzyl alcohol produced by strain K2606 were 7.89
and 11.93 mM when L-Phe was added to the culture medium.