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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 ... researchers say that an improved extraction process could lead to a new ‘rich source’ of the flavour compound ... melissophyllum is the first example of a plant, that under appropriate conditions, may be used as a mushroom-like flavouring agent in food products ... it is found in many types of fungi and mushroom, as well as certain plants from the mint family ... melissophyllum - in order to “maximise the yield, and to emphasise the possible application of the plant as a mushroom flavouring additive in food processing

... in snacks or sauces, for example, a dosage of 3-6ppm delivers a meat flavour, while an intense aroma can be achieved in soups and seasonings at levels of 4-8ppm ... other products in the range include 2,4,5-trimethyloxazole, a nutty option with green fruit tones which delivers an earthy potato-like and mushroom flavour, and 5,6,7,8-tetrahydroquinoxaline which occurs in coffee and roast nuts and imparts a cheesy odour in bread, cheese and meat flavours