Improved extraction offers natural source for mushroom flavours

By Nathan Gray

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Italian researchers have optimised the extraction of the mushroom flavour compound 1-octen-3-ol from a flower, highlighting the potential of a natural alternative.

The new study, published in Food Chemistry​, suggests 1-octen-3-ol - a compound with a ‘musty’ mushroom aroma - can be efficiently extracted from the flowering plant Melittis melissophyllum​ subsp. Melissophyllum​.

Researchers say that an improved extraction process could lead to a new ‘rich source’ of the flavour compound.

These findings revealed that M. melissophyllum is the first example of a plant, that under appropriate conditions, may be used as a mushroom-like flavouring agent in food products.​ wrote the researchers, led by Sauro Vittori from the University of Camerino in Italy.

Fungal flavouring

The compound 1-octen-3-ol is well known for its unique fungal taste and aroma, and is widely used by the food industry as a flavouring agent. It is found in many types of fungi and mushroom, as well as certain plants from the mint family.

Essential oils from Melittis melissophyllum L. subsp. Melissophyllum,​ found in central Italy, are known to contain a high amount of 1-octen-3-ol, with previous research​ suggesting the plant could be a “rich source” of the compound.

However, researchers noted previously obtained high concentrations may not be a true representation of the plant’s profile – suggesting elevated temperatures, and moist conditions, may have favoured certain reactions during extraction and could have increased the yield of 1-octen-3-ol.

The new study aimed to investigate the effects of extraction parameters (temperature, water addition, extraction time, particle size, sample amount, and collection time) on the production of 1-octen-3-ol from M. melissophyllum subsp. Melissophyllum​ - in order to “maximise the yield, and to emphasise the possible application of the plant as a mushroom flavouring additive in food processing.”

Optimal extraction

The researchers used solid-phase microextraction (SPME) and gas chromatography techniques (GC–FID and GC–MS) to test the influence of extraction conditions on 1-octen-3-ol levels.

The most favourable extraction conditions were found to be with a sample amount of 30 mg, at an extraction temperature of 40oC, with the addition of 20 micro-litres water, a particle size of 1 mm, and an extraction time of 30 min.

The study shows M. melissophyllum​ as the first example of a plant - that with appropriate extraction conditions - could be used as a mushroom-like flavouring agent in food products, claim the researchers.

“The SPME method allowed the same 1-octen-3-ol levels occurring in essential oil to be obtained in the headspace, underlining the potentiality of the plant as mushroom flavouring or a mushroom- like flavour enhancer in food industry,”​ stated the authors.

“The potentiality of this plant to produce economically interesting natural flavour has to be deeply investigated,”​ added the reserchers.

They noted that “further works on the enzymic process leading to the production of 1-octen-3-ol from M. melissophyllum are needed.”

Source: Food Chemistry

Published online ahead of print, doi: 10.1016/j.foodchem.2010.05.049

“Characterisation of the mushroom-like flavour of Melittis melissophyllum L. subsp. melissophyllum by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography (GC–FID) and gas chromatography–mass spectrometry (GC–MS)”

Authors: F. Maggi, F. Papa, G. Cristalli, G. Sagratini, S. Vittori

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