Studies on mushroom flavours 3. Some flavour compounds in fresh, canned and dried edible mushrooms

Dijkstra, Frans Y.

doi:10.1007/bf01106331

Cited by 35 publications

(20 citation statements)

References 6 publications

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“…The content of volatile compounds, especially 1-octen-3-ol, decreased significantly during storage time, cooking and processing (Dijkstra, 1976;MacLeod & Panchasara, 1983;Mau, Beelman, Ziegler, & Royse, 1991;Sulkowska & Kaminski, 1977;Wurzenberger & Grosch, 1983). Thus, non-volatile components were responsible for the taste of stored or processed mushrooms (Tseng & Mau, 1999).…”

Section: Introductionmentioning

confidence: 90%

Composition and non-volatile taste components of Hypsizigus marmoreus

Lee

Jian

Mau

2009

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 90%

Composition and non-volatile taste components of Hypsizigus marmoreus

Lee

Jian

Mau

2009

LWT - Food Science and Technology

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“…Dijkstra and Wikén (1976) found that nucleotides, amino-acids and carbohydrates also contributed significantly to the mushroom flavour of Agaricus bisporus, whereas a less significant influence was observed in the case of (the less contribution showed) low-boiling volatiles: benzaldehyde, benzyl alcohol, 1-octen-3-one, n-butyric acid and isovaleric acid. No synergistic influence of those components on the flavour was observed by Dijkstra (1976) and Dijkstra and Wikén (1976).…”

Section: Cortinarius Suaveolensmentioning

confidence: 80%

“…Additionally the oct-1-en-3-ol was found in black currants, strawberries and potatoes (Dijkstra 1976, Dijkstra & Wikén 1976, Fraatz & Zorn 2010. The other odour is due to oct-1-en-3-one and is described as an odour of boiled mushrooms.…”

Section: Cortinarius Suaveolensmentioning

confidence: 96%

“…Among all C 8 compounds, the most important is oct-1-en-3-ol (1-octene-3-ol), but finally over 150 different volatiles have been recovered in the white button mushroom. Besides C 8 volatiles, other aromatic compounds were identified: benzyl alcohol, benzaldehyde, p-anisaldehyde (4-methoxybenzaldehyde), benzyl acetate, phenyl ethanol (Dijkstra 1976, Dijkstra & Wikén 1976, Fraatz & Zorn 2010.…”

Section: Cortinarius Suaveolensmentioning

confidence: 99%

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Mushroom flavour

Moliszewska

2014

biologica

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Mushrooms and fungi not only present a fascinating world of shapes, both macro- and microscopic, but they are also an interesting source of flavours, fragrances and odours, e.g. garlic, coconut, flour-like, cucumber or fruit-like, as well as the most characteristic for this kingdom of living organisms mushroom-like flavour and aroma. Fungi can possess many different and interesting flavours and fragrances – starting from nice anise-like, fruit-like, cucumber, garlic, to cheese-garlic, and ending with potato or flour-like smells. Some mushrooms emit carbide or distinctly faecal-like odour. The taste of mushrooms is frequently correlated with their aroma. What components does the core of a mushroom flavour consist of? Chemical analysis of specimens reveals compounds responsible for characteristic flavour and odour. It was found that the most characteristic flavour compound is defined mainly by C8 volatiles. Between all C8 compounds the most important for mushroom flavour are oct-1-en-3-ol, octan-3-ol, octan-3-on and oct-1-en-3-on. Fungi and mushrooms can enable biotechnological production of some flavour components, for instance the Nidula niveotomentosa produces a characteristic raspberries compound – raspberry ketone in submerged cultures; the biotechnological production can also provide rare and tasty forest mushroom biomass e.g. edible boletus.

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“…According to Dijkstra (1976) 1-octen-3-ol, an alcohol with a typical mushroom-like odour and which is known to be an important contributor to the flavour of Agaricus bisporus (Lange) Imbach, has been found to be the dominant volatile also in C. gigantea, accounting for 89% of the total volatile components detected. Glutamic acid and 5 -GMP, two other known flavour components of mushrooms, were also detected in concentrations high enough to significantly contribute to the flavour of C. gigantea.…”

Section: Nutritional and Chemical Analysismentioning

confidence: 99%

The genus Calvatia (Gasteromycetes, Lycoperdaceae): A review of its ethnomycology and biotechnological potential

Coetzee¹,

Wyk²

2009

Afr. J. Biotechnol.

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Several members of the fungal puffball genus Calvatia Fr. have found widespread use amongst various cultures world-wide, especially as sources of food and/or traditional medicine. Hitherto the biotechnological potential of only a handful of Calvatia species, namely C. cyathiformis, C. craniiformis, C. excipuliformis, C. gigantea and C. utriformis has been investigated. However, despite promising results, information regarding the biotechnological potential of the rest of the genus, in particular the African species, is still completely lacking. In the hope that it might stimulate interest and further research on this topic, the current paper provides a brief overview of the literature pertaining to the importance of Calvatia to man in terms of its pathogenicity, its ecology and role as bioindicator, its food and nutritional value and also its potential as biotechnological tool in the pharmaceutical and other industries.

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Studies on mushroom flavours 3. Some flavour compounds in fresh, canned and dried edible mushrooms

Cited by 35 publications

References 6 publications

Composition and non-volatile taste components of Hypsizigus marmoreus

Composition and non-volatile taste components of Hypsizigus marmoreus

Mushroom flavour

The genus Calvatia (Gasteromycetes, Lycoperdaceae): A review of its ethnomycology and biotechnological potential

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