01923naa a2200181 a 450000100080000000500110000800800410001910000190006024501190007926000090019852013910020765000140159865000250161270000180163770000160165570000160167177300540168713036322026-01-19       1995    bl uuuu     u00u1 u    #d1 aBENSOUSSAN, M.  aPartial characterization of aroma produced by submerged culture of morel mushroom mycelium.h[electronic resource]  c1995  aAmong the edible mushrooms, the genus Morchella presents the advantage to produce pleasant odorous substances by mycelial biomass as well as by fruiting bodies. Three morel mushroom mycelium were grown in submerged culture in order to approach the optimal conditions for biomass and aroma production. Succession of odorous substances, as fruity, woody-nusty and flowery notes were expessed during incubation on malt extïact broth-. 'Sniffing evaluation allowed to select Morchella crassipes for further cultivation on ammonium-glucose basal medium and ammonium-glucose malt extract medium and aroma production. Samples of mycelial biomass and fresh or rehydrated fruiting bodies were extracted by distillation-extraction with methylene chloride as solvent. The extracts obtained were concentrated under nitrogen flux and analysed by gas chromatography. In parallel, an excess load of 5 standard aromatic molecules supposed to be contained in the mushroom extracts were added to the samples before analysis. Chromatographic profiles analysis show that similarities between mycelium extracts are higher than between mycelium and fruiting bodies extracts. They also reveal the losses of many molecules for the extracts of rehydrated material , indicated by the absence of many peaks with low retention time. l-octen,3-01 amounts are shown to be higher in mycelium than in fruiting bodies.  aMorchella  aCogumelo Comestível1 aTIRESSAND, E.1 aKABBAJI, W.1 aROUSSOS, S.  tCryptogamie, Mycologiegv.16, n.1, p.65-75, 1995.