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Volatile flavour components of some edible mushrooms (Basidiomycetes)

✍ Scribed by G. Venkateshwarlu; M. V. Chandravadana; R. P. Tewari

Publisher: John Wiley and Sons
Year: 1999
Tongue: English
Weight: 86 KB
Volume: 14
Category: Article
ISSN: 0882-5734
DOI: 10.1002/(sici)1099-1026(199905/06)14:3<191::aid-ffj810>3.0.co;2-7

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✦ Synopsis

The volatile ¯avour composition of cultivated mushroom species, Agaricus bisporus, Pleurotus ¯orida and Calocybe indica of India was analysed by capillary GC following isolation by simultaneous distillation and solvent extraction (SDE) at reduced pressure. About 25 ¯avour components were identi®ed and their variation in the three species is highlighted. The most abundant compound was 1-octen-3-ol and its concentration was highest in P. ¯orida. The other important components were n-octanol, 3-octanol, 3-octanone, 2-octen-1-ol, n-pentanal, n-pentanol, 1-hexanol, benzyl alcohol, 2-octenal and n-octanal.

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