1-octen-3-ol in the cultivated mushroom, Agricus bisporus

Mau, J.L.; Beelman, R.B.; Ziegler, G.R.

1-octen-3-ol in the cultivated mushroom, Agricus bisporus

1992

Mau, J.L. | Beelman, R.B. | Ziegler, G.R.

Enzymatic formation of 1-octen-3-ol in the cultivated mushroom, Agaricus bisporus, was studied. The optimal activity of lipoxygenase-hydroperoxide lyase enzymes for 1-octen-3-ol formation was observed over the pH range 5.0 to 7.0. The highest amount of 1-octen-3-ol was produced at pH 6.0. During the crop cycle, the 1-octen-3-ol content of mushrooms varied from 19.3 to 37.2 ppm. More 1-octen-3-ol was produced in the gills than other morphological tissues. During postharvest storage at 12 degrees C, enzyme activity as well as 1-octen-3-ol content decreased dramatically over time.

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AGROVOC Keywords

enzyme activity flavor food storage mushrooms

Bibliographic information

Published in

Journal of food science : an official publication of the Institute of Food Technologists

Volume 57 Issue 2 Pagination 704 - 706 ISSN 0022-1147

Other Subjects

Anatomy and morphology

Language

English

Type

Journal Article; Text

In AGRIS since: 2024-02-28

Format: MODS

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1-octen-3-ol in the cultivated mushroom, Agricus bisporus

1992

AGROVOC Keywords

Bibliographic information