Premium
Volatile flavour components of dry milky mushrooms ( Calocybe indica )
Author(s) -
Chandravadana M. V.,
Vekateshwarlu G.,
Babu C. S. Bujji,
Roy T. K.,
Shivashankara K. S.,
Pandey Meera,
Tewari R. P.,
Selvaraj Y.
Publication year - 2005
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/ffj.1653
Subject(s) - chemistry , flavour , linalool , hexanal , food science , geraniol , botany , essential oil , biology
The volatile flavour composition of dry milky mushrooms ( Calocybe indica ) was analysed by capillary GC and compared with that of fresh mushrooms. A total of 20 components were identified. Drying significantly reduced the concentration of 1‐octen‐3‐ol, n ‐octanol and 3‐octanone and increased the concentration of n ‐hexanal, 2,4‐decadienol, 2,4‐nonadienol, 2‐octen‐1‐ol, 1‐hexanol, decanol and t‐ linalool oxide. Copyright © 2005 John Wiley & Sons, Ltd.