Applied Biochemistry and Microbiology

, Volume 45, Issue 2, pp 187–193 | Cite as

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

  • T. A. Misharina
  • S. M. Muhutdinova
  • G. G. Zharikova
  • M. B. Terenina
  • N. I. Krikunova
Article

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.

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Copyright information

© Pleiades Publishing, Ltd. 2009

Authors and Affiliations

  • T. A. Misharina
    • 1
  • S. M. Muhutdinova
    • 2
  • G. G. Zharikova
    • 2
  • M. B. Terenina
    • 1
  • N. I. Krikunova
    • 1
  1. 1.Emanuel Institute of Biochemical PhysicsRussian Academy of SciencesMoscowRussia
  2. 2.Plehanov Russian Economics AcademyMoscowRussia

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