Applied Biochemistry and Microbiology

, Volume 45, Issue 2, pp 187–193

The composition of volatile components of cepe (Boletus edulis) and oyster mushrooms (Pleurotus ostreatus)

Authors

    • Emanuel Institute of Biochemical PhysicsRussian Academy of Sciences
  • S. M. Muhutdinova
    • Plehanov Russian Economics Academy
  • G. G. Zharikova
    • Plehanov Russian Economics Academy
  • M. B. Terenina
    • Emanuel Institute of Biochemical PhysicsRussian Academy of Sciences
  • N. I. Krikunova
    • Emanuel Institute of Biochemical PhysicsRussian Academy of Sciences
Article

DOI: 10.1134/S0003683809020124

Cite this article as:
Misharina, T.A., Muhutdinova, S.M., Zharikova, G.G. et al. Appl Biochem Microbiol (2009) 45: 187. doi:10.1134/S0003683809020124

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.

Download to read the full article text

Copyright information

© Pleiades Publishing, Ltd. 2009