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Prikl Biokhim Mikrobiol

Title:		[The composition of volatile components of cepe (Boletus edulis) and oyster mushrooms (Pleurotus ostreatus)]
Author(s):		Misharina TA; Mukhutdinova SM; Zharikova GG; Terenina MB; Krikunova NI;
Address:
Journal Title:		Prikl Biokhim Mikrobiol
Year:		2009
Volume:		45
Issue:		2
Page Number:		207 - 213
DOI:
ISSN/ISBN:		0555-1099 (Print) 0555-1099 (Linking)
Abstract:		"The composition of aroma compounds in cooked and canned cepe (Boletus edulis) and in cooked oyster mushrooms (Pleurotus ostreatus) is studied using capillary gas chromatography and chromatography-mass spectrometry. It is found that unsaturated alcohols and ketones containing eight atoms of carbon determine the aroma of raw mushrooms and take part in the formation of the aroma of cooked mushrooms as well. The content of these compounds was the highest in canned cepes. In oyster mushrooms, the concentration of these alcohols and ketones was lower in comparison with cepes. The content of aliphatic and aromatic aldehydes was much higher in oyster mushrooms. Volatile aliphatic and heterocyclic Maillard reaction products and isomeric octenols and octenones formed the aroma of cooked and canned mushrooms"
Keywords:		Alcohols/analysis *Cooking and Eating Utensils *Food Analysis Ketones/analysis Pleurotus/*chemistry Volatile Organic Compounds/*analysis;
Notes:		"MedlineMisharina, T A Mukhutdinova, S M Zharikova, G G Terenina, M B Krikunova, N I rus Russia (Federation) 2009/04/23 Prikl Biokhim Mikrobiol. 2009 Mar-Apr; 45(2):207-13"