The composition of volatile components of cepe (Boletus edulis) and oyster mushrooms (Pleurotus ostreatus)
2009
Misharina, T.A. | Terenina, M.B. | Krikunova, N.I., Russian Academy of Sciences, Moscow (Russian Federation). The N.M. Emanuel Inst. of Biochemical Physics | Zharikova, G.G. | Mukhutdinova, S.M., The G.V. Plekhanov Russian Economic Academy
The composition of aroma compounds in cooked and canned cepe (Boletus edulis) and in cooked oyster mushrooms (Pleurotus ostreatus) is studied using capillary gas chromatography and chromatography-mass spectrometry. It is found that unsaturated alcohols and ketones containing eight atoms of carbon determine the aroma of raw mushrooms and take part in the formation of the aroma of cooked mushrooms as well. The content of these compounds was the highest in canned cepes. In oyster mushrooms, the concentration of these alcohols and ketones was lower in comparison with cepes. The content of aliphatic and aromatic aldehydes was much higher in oyster mushrooms. Volatile aliphatic and heterocyclic Maillard reaction products and isomeric octenols and octenones formed the aroma of cooked and canned mushrooms. The conclusion is that it is reasonable to treat mushrooms by temperature for minimum time period in anaerobic conditions for receiving mushroom products with intensive flavour
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