THE POTENTIAL OF CERTAIN FUNGI AS SOURCES FOR NATURAL FLAVOR COMPOUNDS

1 October 1976

journal article
Published by Oxford University Press (OUP) in Chemical Senses

Vol. 2 (2) , 255-262
https://doi.org/10.1093/chemse/2.2.255

Abstract

Bacteria have been used for years as flavor compound sources. However, little attention has been given to fungal sources for such compounds. This brief review was not intended to cover all aspects of flavor compound formation from all types of fungi and food systems. However, representative data are presented to demonstrate that a wide variety of compounds possessing unique and potent flavor properties have been isolated as naturally occurring constituents of fungi.

Keywords

FLAVOR COMPOUND
BACTERIA
FUNGI
LITTLE ATTENTION
POTENT FLAVOR
FLAVOR PROPERTIES
OCCURRING CONSTITUENTS
FOOD SYSTEMS
COMPOUNDS POSSESSING

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