Researchers studied how shiitake mushroom mycelium develops its characteristic sulfur-containing flavor during early growth stages. They found that the first 15 days of mycelial growth produce the most volatile flavor compounds, similar to those found in mature mushrooms. Using advanced genetic analysis and computer modeling, they identified two key genes (Leggt3 and Lecsl3) responsible for producing these flavor compounds. This research suggests that mushroom mycelium could be cultivated as an efficient source for producing shiitake flavor compounds for use in food additives and flavorings.