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Volatile flavour components of some edible mushrooms (Basidiomycetes)
Author(s) -
Venkateshwarlu G.,
Chandravadana M. V.,
Tewari R. P.
Publication year - 1999
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/(sici)1099-1026(199905/06)14:3<191::aid-ffj810>3.0.co;2-7
Subject(s) - chemistry , flavour , octanal , mushroom , agaricus bisporus , food science , flavor , hexanal
The volatile flavour composition of cultivated mushroom species, Agaricus bisporus , Pleurotus florida and Calocybe indica of India was analysed by capillary GC following isolation by simultaneous distillation and solvent extraction (SDE) at reduced pressure. About 25 flavour components were identified 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. florida . 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. Copyright © 1999 John Wiley & Sons, Ltd.