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Bestimmung von 1-Oeten-3-ol in Pilzen und Pilzprodukten

Determination of 1-octen-3-ol in mushrooms and in products containing mushrooms

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Summary

A method for a rapid quantitative analysis of the important flavour compound 1-octen-3-ol in mushrooms has been developed. Applications of this method are demonstrated: The brown variety of the cultivated mushroom (Psalliota bispora va. avellanea) produces more 1-octen-3-ol than the white variety (Psalliota bispora va. alba). More 1-octen-3-ol was produced in the cap and the gills than in the stem, and it decreases relatively fast during storage.

Zusammenfassung

Eine Methode zur schnellen quantitativen Analyse des wichtigen Aromastoffes 1-Octen-3-ol in Pilzen wurde entwickelt. Anwendungen ergaben: Braune Kulturchampignons (Psalliota bispora va. avellanea) bilden mehr 1-Octen-3-ol als die weiße Varietät (Psalliota bispora va. alba). Diese Aktivität ist in der Kappe und in den Lamellen größer als im Stiel. Sie nimmt bei der Lagerung der Pilze relativ schnell ab.

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Authors and Affiliations

  1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstr. 4, D-8046, Garching, Bundesrepublik Deutschland

    Margot Wurzenberger & Werner Grosch

Authors
  1. Margot Wurzenberger
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  2. Werner Grosch
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Wurzenberger, M., Grosch, W. Bestimmung von 1-Oeten-3-ol in Pilzen und Pilzprodukten. Z Lebensm Unters Forch 176, 16–19 (1983). https://doi.org/10.1007/BF01089340

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  • DOI: https://doi.org/10.1007/BF01089340

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