The composition of volatile components of cepe (Boletus edulis) and oyster mushrooms (Pleurotus ostreatus)

被引：29

作者：

Misharina, T. A. ^{[1
]}

Muhutdinova, S. M. ^{[2
]}

Zharikova, G. G. ^{[2
]}

Terenina, M. B. ^{[1
]}

Krikunova, N. I. ^{[1
]}

机构：

[1] Russian Acad Sci, Emanuel Inst Biochem Phys, Moscow 119334, Russia

[2] Plehanov Russian Econ Acad, Moscow, Russia

来源：

APPLIED BIOCHEMISTRY AND MICROBIOLOGY | 2009年 / 45卷 / 02期

关键词：

AGARICUS-BISPORUS; EDIBLE MUSHROOMS; FLAVOR; AROMA; FRESH; ACID;

D O I：

10.1134/S0003683809020124

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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 chromatographymass 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.

引用

页码：187 / 193

页数：7

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