Production of natural truffle flavours from truffle mycelium

摘要

The present invention describes a process for the production of natural truffle (Tuber ssp.) aromas using cultures of truffle mycelium and the use of at least one aroma precursor to induce the production by truffle mycelium of volatile compounds characteristic of the natural aroma of truffle fruiting bodies. This invention also includes truffle mycelium (Tuber ssp.) cultivated according to the process of the invention, aromatized products having the smell and the taste of natural truffle fruiting bodies and extracted from said truffle mycelium, as well as aromatized substrates containing the same aromatized products.

主权项

1. A method for the production of truffle aroma, the method comprising
supplementing at least one aroma precursor to a culture medium comprising a cultivated truffle mycelium to produce the truffle aroma, wherein said aroma precursor is selected from the group consisting of L-methionine, leucine, isoleucine, valine, phenylalanine, α-ketoglutarate, 3-phosphoglycerate, oxaloacetate, pyruvate, phosphoenolpyruvate, erythrose 4-phosphate, ribose 5-phosphate, 2-oxo-4-methylthiobutyric acid, 4-methylpentanoic acid, 3-methylpentanoic acid, 3-methylbutanoic acid, and 3-phenylpropanoic acid, and wherein the cultivated truffle mycelium belongs at a species selected from the group consisting of Tuber melanosporum, Tuber magnatum, Tuber æstivum, Tuber uncinatum, Tuber brumale, Tuber borchii, Tuber mesentericum, and Tuber indicum, and wherein said aroma precursor is present in the culture medium in an amount higher or equal to a concentration of 10 mM.