A 05 november 2020 mushroom, fungi, flavour, autumnvibes, interestingread, foodandbeverageindustry, bakery, savoury, snacks, dairy, meat, convenience food, sauces, oils, dressings, experts

Mushrooms are not plants and are more closely related to animals. Mushrooms and fungi are usually placed in a Kingdom of their own apart from plants and animals. Mushrooms contain no chlorophyll, and most are considered saprophytes. They obtain their nutrition from metabolizing non-living organic matter. This means they break down and "eat" dead plants, like your compost pile does. The body of the mushroom store nutrients and other essential compounds, and when enough material is stored, and the conditions are right they start to fruit - produce mushrooms. It is a hidden kingdom. The part of the fungus that we see is only the “fruit” of the organism. The living body of the fungus is a mycelium made of a web of tiny filaments called hyphae. The mycelium is usually hidden in the soil, in wood, or another food source. A mycelium may fill a single ant or cover many acres. The branching hyphae can add over a half mile (1 km) of total length to the mycelium each day. These webs live unseen until they develop mushrooms, puffballs, truffles, brackets, cups, “birds’ nests,” “corals” or other fruiting bodies. If the mycelium produces microscopic fruiting bodies, people may never notice the fungus. Most fungi build their cell walls out of chitin. This is the same material as the hard-outer shells of insects and other arthropods. Plants do not make chitin. Fungi feed by absorbing nutrients from the organic material in which they live. Fungi do not have stomachs. They must digest their food before it can pass through the cell wall into the hyphae. Hyphae secrete acids and enzymes that break the surrounding organic material down into simple molecules they can easily absorb (composting).

A truffle can generally be considered a type of mushroom under a definition that states, “any spore-bearing fruiting body of a fungi, like a mushroom”. This is generally true even though truffles grow below ground and don't have a prominent stem or spore-bearing surface like most other mushrooms.

Flavour profile

Mushrooms and fungi not only present a fascinating world of shapes, both macro- and microscopic, but they are also an interesting source of flavours, fragrances and odours, e.g. garlic, coconut, flour-like, cucumber or fruit-like, as well as the most characteristic for this kingdom of living organisms mushroom-like flavour and aroma. Fungi can possess many different and interesting flavours and fragrances - starting from nice anise-like, fruit-like, cucumber, garlic, to cheese-garlic, and ending with potato or flour-like smells. Some mushrooms emit carbide or distinctly faecal-like odour. The taste of mushrooms is frequently correlated with their aroma. The aroma profile of mushrooms changes not only because of the geographical origin, but also due to the environmental differences, processing, storing and the age of mushrooms, as well as part of fruiting body. Truffles are famous for their special aroma and for prices they obtain on the market. Truffles differ strongly in aroma depending on the geographical origin. In order to reveal their distinct mushroom aroma for which oct-1-en-3-ol, octan-3-one, octan-3-ol and oct-1-en-one are responsible, the fruiting bodies with a characteristic sulphurous odour must be left open to the air. King Boletus is appreciated for its special mild taste and nice mushroom scent and is one of the most popular edible mushrooms in Europe.



Raw, cooked or dried


Perfect Partners

  • Bakery - Savoury crackers, toasted bread rolls
  • Convenience food & side dishes - Soup, pizza, (instant) pasta and noodles
  • Dairy, cheese & alternatives - (Cream) cheese and butter
  • Meat - Spice extracts
  • Sauces, oils & vinegar - Oils and (instant) sauces
  • Snacks - Potato chips and croutons


Interesting facts

  • Mushroom extract has a high ´umami´ content which is also used as a flavor booster and MSG substitute
  • Mushrooms can serve as a source of other compounds and in this way give a possibility of cheaper production than isolation from a natural source
  • Mushrooms and fungi can also emit unpleasant odors
  • Mushrooms are healthy because they are low in calories and fat. They are rich in minerals, vitamins and fiber. The high nutritional value of mushrooms per calorie is unique


Fromatech´s Mushrooms and Fungi Flavours

  • Mushroom (liquid, powder and spray dried)
  • Truffle (liquid, powder and spray dried)
  • Boletus (liquid, powder and spray dried)


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