Chanterelle mushrooms as a taste enhancer

idw – Informationsdienst Wissenschaft

Nachrichten, Termine, Experten

Grafik: idw-Logo
Thema Corona

idw-Abo
Science Video Project



Share on: 
06/30/2020 10:03

Chanterelle mushrooms as a taste enhancer

Dr. Ulrich Marsch Corporate Communications Center
Technische Universität München

    Chanterelles give savoury dishes a rich body and a unique complex flavour. Experts refer to this as the kokumi effect. A research team from the Technical University of Munich (TUM) and the Leibniz-Institute for Food Systems Biology recently developed the first method to clearly quantify chanterelle-specific key substances that contribute to this effect. This method can also be used for quality control.

    Chanterelles (Cantharellus cibarius) are one of the most popular mushrooms in Germany. Depending on the weather, chanterelle season starts in early July. Connoisseurs value the mushroom’s delicate fruity aroma, which is reminiscent of apricots, and its aromatic and slightly bitter taste profile. Not only do chanterelles have a unique flavour profile, they also function as taste enhancers, lending dishes a well-rounded mouthfeel and a lingering, rich flavour.

    Key substances for the kokumi sensation

    “Using the ultra-high-performance liquid chromatography-mass spectrometry method developed by our team, we are now the first to accurately quantify the key substances in chanterelles that are responsible for the kokumi effect”, says Dr. Verena Mittermeier from the TUM Chair of Food Chemistry and Molecular Sensory Science. Dr. Verena Mittermeier already contributed significantly to the study during her time as a PhD student under Prof. Thomas Hofmann, who now serves as the President of TUM.

    As the research team’s findings show, the effect is caused by natural substances derived from fatty acids. Storage conditions, such as duration of storage and temperature, affect the composition and concentration of these fatty acid derivatives in the mushrooms. Whether the mushrooms are stored whole or chopped also plays a role.

    New quality control marker

    According to food chemist Andreas Dunkel from the Leibniz-Institute for Food Systems Biology at the Technical University of Munich, some of these derivatives are specific to chanterelles and can therefore be used as markers to control the quality of mushroom products. These findings could also be used to systematically improve the flavour profile of mushroom dishes or other savoury dishes using natural substances.

    Andreas Dunkel explains: “Kokumi is a Japanese word that does not refer to a specific flavour quality such as salty or sweet.” Instead, the fatty acid derivatives modulate the sensory characteristics of other ingredients.


    Contact for scientific information:

    Dr. Verena Mittermeier
    Chair of Food Chemistry and Molecular Sensory Science
    E-Mail: verena.mittermeier(at)tum.de
    Tel: +49 8161 71 2992

    Andreas Dunkel
    Leibniz-Institute for Food Systems Biology
    at the Technical University of Munich
    E-Mail: a.dunkel.leibniz-lsb(at)tum.de
    Tel: +49 8161 71 2903


    Original publication:

    Mittermeier V.K., Pauly K., Dunkel A., Hofmann T. (2020) J: Ion-mobility-based liquid chromatography–mass spectrometry quantitation of taste-enhancing octadecadien-12-ynoic acids in mushrooms. Agric Food Chem 68 (20), (5741–5751)


    More information:

    https://pubs.acs.org/doi/10.1021/acs.jafc.0c02034 (Publication)
    https://www.tum.de/nc/en/about-tum/news/press-releases/details/36108/ (Press release on www.tum.de)
    https://mediatum.ub.tum.de/1551963 (Images for journalists)
    https://www.leibniz-lsb.de/en/press-public-relations/translate-to-englisch-press... (Homepage: Leibniz-Institute for Food Systems Biology at TUM (Leibniz-LSB@TUM))


    Attachment
    attachment icon Andreas Dunkel from the Leibniz-Institute for Food Systems Biology and Dr. Verena Mittermeier from the Chair of Food Chemistry and Molecular Sensory Science in the laboratory.

    Criteria of this press release:
    Journalists
    Biology, Chemistry, Nutrition / healthcare / nursing
    transregional, national
    Research results, Transfer of Science or Research
    English


    Andreas Dunkel from the Leibniz-Institute for Food Systems Biology and Dr. Verena Mittermeier from the Chair of Food Chemistry and Molecular Sensory Science in the laboratory.


    For download

    x

    Help

    Search / advanced search of the idw archives
    Combination of search terms

    You can combine search terms with and, or and/or not, e.g. Philo not logy.

    Brackets

    You can use brackets to separate combinations from each other, e.g. (Philo not logy) or (Psycho and logy).

    Phrases

    Coherent groups of words will be located as complete phrases if you put them into quotation marks, e.g. “Federal Republic of Germany”.

    Selection criteria

    You can also use the advanced search without entering search terms. It will then follow the criteria you have selected (e.g. country or subject area).

    If you have not selected any criteria in a given category, the entire category will be searched (e.g. all subject areas or all countries).

    Cookies optimize the use of our services. By surfing on idw-online.de you agree to the use of cookies. Data Confidentiality Statement
    Okay