Formation of flavor of dry champignons (Agaricus bisporus L.)
| Autor: | M. B. Terenina, G. G. Zharikova, S. M. Muhutdinova, Tamara A. Misharina, N. I. Krikunova, I. B. Medvedeva |
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| Rok vydání: | 2010 |
| Předmět: |
Mushroom
animal structures biology Methional fungi food and beverages biology.organism_classification Applied Microbiology and Biotechnology Biochemistry chemistry.chemical_compound Maillard reaction symbols.namesake chemistry symbols Organic chemistry Composition (visual arts) Gas chromatography–mass spectrometry Flavor Aroma Agaricus bisporus |
| Zdroj: | Applied Biochemistry and Microbiology. 46:108-113 |
| ISSN: | 1608-3024 0003-6838 |
| DOI: | 10.1134/s0003683810010199 |
| Popis: | The composition of aroma compounds of dry champignons (Agaricus bisporus L.) were identified using capillary gas chromatography and chromatography-mass spectrometry. In total, 56 compounds were identified. It was found that the flavor of dry mushrooms was formed by the volatile compounds produced as a result of enzymatic and oxidative conversion of unsaturated fatty acids as well as in the Maillard reaction. Unsaturated alcohols and ketones containing eight carbon atoms determined the mushroom note of the product. The specific aroma of dry mushrooms was determined by a complex composition of substituted sul- fur-, oxygen-, and nitrogen-containing heterocyclic compounds as well as by aliphatic carbonyl compounds and methional. It was found that the concentrations of volatile carbonylic and heterocyclic compounds increased after the addition of a mixture of amino acids to mushrooms before drying. As a result, the intensity of the aroma of dry mushrooms increased. |
| Databáze: | OpenAIRE |
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