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Fungi and products based thereon are increasingly gaining in importance as flavours in the manufacture of foodstuffs The submerged fermentation of edible mushrooms and the recovery of mycelium cultivated by submerged fermentation to obtain a product containing 1‐octen‐3‐ol are discussed. 1‐octen‐3‐ol is the component typical of fungal flavours. Its formation depends upon the mycelium being subjected to shear stress, whereby fungal enzymes convert linoleic acid into 1‐octen‐3‐ol (W. Grosch et.al. 1985). By concentrating and drying the mycelium thus treated, products containing approx. 2.500 ppm 1‐octen‐3‐ol are obtainable.
W. Grosch, M. Wurzenberger: Enzymic formation of 1‐octen‐3‐ol in mushrooms. Dev Food Sci. 10 (Prog. Flavour Res.) 253–9 (1985).