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Effect of different cooking methods on the flavour constituents of mushroom ( Agaricus bisporus ( Lange ) Sing ) soup
Author(s) -
Li Qin,
Zhang HaiHua,
Claver Irakoze Pierre,
Zhu KeXue,
Peng Wei,
Zhou HuiMing
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02592.x
Subject(s) - mushroom , flavour , aroma , food science , agaricus bisporus , chemistry , flavor
Summary The effect of different cooking methods on the flavour of mushroom soup was assessed. The results indicated that the levels of free amino acids and 5’‐nucleotides in the microwaved mushroom soup were ( P < 0.05) higher than those in boiled and autoclaved mushroom soup. The number of volatile compounds identified in the boiled mushroom soup was ( P < 0.05) higher than those in autoclaved and microwaved mushroom soup. The main aroma‐active compounds found in mushroom soup were 1‐octen‐3‐one (mushroom‐like), 3‐octen‐2‐one (cooked mushroom‐like), 2,6‐dimethyl pyrazine (roast nut), benzeneacetaldehyde (floral), dihydro‐5‐methyl‐2(3 H )‐furanone (sweet) and some unknown compounds with popcorn and sauce flavour. In addition, boiled, autoclaved and microwaved mushroom soup possessed thirteen, ten and nine aroma‐active compounds (with flavour dilution factors > 1), respectively. Thus the flavour of mushroom soup is dependent on the cooking methods as proved by gas chromatography and olfactometry analysis.