Patent ID: 9277760
Filing Date: 2016-03-08
CPC Classification: A23L

Claim Text:
1. A method for the production of truffle aroma, the method comprising supplementing at least one aroma precursor to a culture medium comprising a cultivated truffle mycelium to produce the truffle aroma, wherein said aroma precursor is selected from the group consisting of L-methionine, leucine, isoleucine, valine, phenylalanine, α-ketoglutarate, 3-phosphoglycerate, oxaloacetate, pyruvate, phosphoenolpyruvate, erythrose 4-phosphate, ribose 5-phosphate, 2-oxo-4-methylthiobutyric acid, 4-methylpentanoic acid, 3-methylpentanoic acid, 3-methylbutanoic acid, and 3-phenylpropanoic acid, and wherein the cultivated truffle mycelium belongs at a species selected from the group consisting of and wherein said aroma precursor is present in the culture medium in an amount higher or equal to a concentration of 10 mM.