PRODUCTION OF NATURAL TRUFFLE FLAVOURS FROM TRUFFLE MYCELIUM

摘要

The present invention relates to a method for producing natural truffle (Tuber ssp.) flavours from truffle mycelium in culture, and to the use of at least one flavour precursor for inducing the production of volatile compounds of the natural flavour of truffle (Tuber ssp.) fruiting bodies from truffle mycelium in culture. The invention also relates to the truffle (Tuber ssp.) mycelium cultured according to the method of the invention, to the aromatic products having the odour and the natural taste of the truffle fruiting body, which are extracted from said truffle mycelium, and to the flavoured bodies containing same.