1-OCTEN-3-OL IN THE CULTIVATED MUSHROOM, AGARICUS-BISPORUS

被引：60

作者：

MAU, JL

BEELMAN, RB

ZIEGLER, GR

机构：

[1] Dept of Food Science, Pennsylvania State Univ, University Park, Pennsylvania

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 03期

关键词：

MUSHROOMS; FLAVOR; 1-OCTEN-3-OL; AGARICUS-BISPORUS;

D O I：

10.1111/j.1365-2621.1992.tb08077.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：704 / 706

页数：3

共 17 条

[11] MOREL MUSHROOM MYCELIUM AS A FOOD-FLAVORING MATERIAL [J].