Volatile flavour components of dry milky mushrooms ( Calocybe indica ) | Zendy

Chandravadana M. V. | Zendy; Vekateshwarlu G. | Zendy; Babu C. S. Bujji | Zendy; Roy T. K. | Zendy; Shivashankara K. S. | Zendy; Pandey Meera | Zendy; Tewari R. P. | Zendy; Selvaraj Y. | Zendy

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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.

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