The composition of volatile components of cepe ( Boletus edulis) and oyster mushrooms ( Pleurotus ostreatus).
Saved in:
| Title: | The composition of volatile components of cepe ( Boletus edulis) and oyster mushrooms ( Pleurotus ostreatus). |
|---|---|
| Authors: | Misharina, T.1 tmish@rambler.ru, Muhutdinova, S.2, Zharikova, G.2, Terenina, M.1, Krikunova, N.1 |
| Source: | Applied Biochemistry & Microbiology. Mar2009, Vol. 45 Issue 2, p187-193. 7p. 1 Chart, 1 Graph. |
| Subjects: | Pleurotus ostreatus, Chromatographic analysis, Chemical reactions, Maillard reaction, Chemical processes |
| 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 chromatographymass 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. [ABSTRACT FROM AUTHOR] |
| Copyright of Applied Biochemistry & Microbiology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
|---|---|
| Header | DbId: egs DbLabel: Engineering Source An: 36999526 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
| IllustrationInfo | |
| Items | – Name: Title Label: Title Group: Ti Data: The composition of volatile components of cepe ( Boletus edulis) and oyster mushrooms ( Pleurotus ostreatus). – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Misharina%2C+T%2E%22">Misharina, T.</searchLink><relatesTo>1</relatesTo><i> tmish@rambler.ru</i><br /><searchLink fieldCode="AR" term="%22Muhutdinova%2C+S%2E%22">Muhutdinova, S.</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Zharikova%2C+G%2E%22">Zharikova, G.</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Terenina%2C+M%2E%22">Terenina, M.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Krikunova%2C+N%2E%22">Krikunova, N.</searchLink><relatesTo>1</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Applied+Biochemistry+%26+Microbiology%22">Applied Biochemistry & Microbiology</searchLink>. Mar2009, Vol. 45 Issue 2, p187-193. 7p. 1 Chart, 1 Graph. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Pleurotus+ostreatus%22">Pleurotus ostreatus</searchLink><br /><searchLink fieldCode="DE" term="%22Chromatographic+analysis%22">Chromatographic analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Chemical+reactions%22">Chemical reactions</searchLink><br /><searchLink fieldCode="DE" term="%22Maillard+reaction%22">Maillard reaction</searchLink><br /><searchLink fieldCode="DE" term="%22Chemical+processes%22">Chemical processes</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: 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 chromatographymass 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. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Applied Biochemistry & Microbiology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=36999526 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1134/S0003683809020124 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 7 StartPage: 187 Subjects: – SubjectFull: Pleurotus ostreatus Type: general – SubjectFull: Chromatographic analysis Type: general – SubjectFull: Chemical reactions Type: general – SubjectFull: Maillard reaction Type: general – SubjectFull: Chemical processes Type: general Titles: – TitleFull: The composition of volatile components of cepe ( Boletus edulis) and oyster mushrooms ( Pleurotus ostreatus). Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Misharina, T. – PersonEntity: Name: NameFull: Muhutdinova, S. – PersonEntity: Name: NameFull: Zharikova, G. – PersonEntity: Name: NameFull: Terenina, M. – PersonEntity: Name: NameFull: Krikunova, N. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 03 Text: Mar2009 Type: published Y: 2009 Identifiers: – Type: issn-print Value: 00036838 Numbering: – Type: volume Value: 45 – Type: issue Value: 2 Titles: – TitleFull: Applied Biochemistry & Microbiology Type: main |
| ResultId | 1 |
