Complex Flavors

Sharpell (1985) has discussed in detail some complex mixtures of flavors and fragrances, which are associated with natural products. Microbial processes appear to be very promising for the production of complex dairy and mushroom like flavors. Screening of different organisms made it possible

Table 2 Nonterpene fungal flavoring constituents

Compound

Fungi

Products

References

Ester

R. delemer

Aliphatic esters

Molinari et al. (1998)

Lactones

S. odorus

4-Decalactone

Lee and Chou (1994)

T. viride

6-Pentyl-a-pyrone

Prapulla and Karanth (1992)

Aldehyde

I. benzoicum

Methoxy benzaldehyde

Berger et al. (1987)

T. beigelii

Benzaldehyde

Casey and Dobb (1992)

Acid

C. tropicalis

3-Hydroxydioic acid

Fabritius et al. (1998)

Alcohol

B. cinerea

Octanediol

Brunerie et al. (1987)

A. niger

2-Phenylethanol

Lomascolo et al. (2001)

Table 3 De novo synthesis of fungal flavoring constituents

Fungi

Odour attribute

Products

References

T. viride G. candidum F. poae A. niger A. oryzae A. terreus

Coconut

Quince-like

Coconut

Sour

Pine-like

Fruity

6-Pentyl-2-pyrone Ethyl ester g-Lactone Citric acid 1-Octen-1-ol Ethyl acetate

Prapulla and Karanth (1992) Latrasse et al. (1987) Sarris and Latrasse (1985) Armstrong et al. (1989) Scharpf et al. (1986) Schindler and Schmid (1982)

to identify some of the organisms, which produced complex flavors (Gatfield 1988).

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