Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup

被引：87

作者：

Li, Qin ^{[1
]}

Zhang, Hai-Hua ^{[1
]}

Claver, Irakoze Pierre ^{[1
]}

Zhu, Ke-Xue ^{[1
]}

Peng, Wei ^{[1
]}

Zhou, Hui-Ming ^{[1
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, Wuxi 214122, Jiangsu Prov, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2011年 / 46卷 / 05期

关键词：

Cooking method; flavour compound; headspace solid phase microextraction; gas chromatography-olfactometry dilution analysis; mushroom soup; NONVOLATILE TASTE COMPONENTS; AROMA-ACTIVE COMPOUNDS; VOLATILE COMPOUNDS; BLAZEI;

D O I：

10.1111/j.1365-2621.2011.02592.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

P>The effect of different cooking methods on the flavour of mushroom soup was assessed. The results indicated that the levels of free amino acids and 5'-nucleotides in the microwaved mushroom soup were (P < 0.05) higher than those in boiled and autoclaved mushroom soup. The number of volatile compounds identified in the boiled mushroom soup was (P < 0.05) higher than those in autoclaved and microwaved mushroom soup. The main aroma-active compounds found in mushroom soup were 1-octen-3-one (mushroom-like), 3-octen-2-one (cooked mushroom-like), 2,6-dimethyl pyrazine (roast nut), benzeneacetaldehyde (floral), dihydro-5-methyl-2(3H)-furanone (sweet) and some unknown compounds with popcorn and sauce flavour. In addition, boiled, autoclaved and microwaved mushroom soup possessed thirteen, ten and nine aroma-active compounds (with flavour dilution factors > 1), respectively. Thus the flavour of mushroom soup is dependent on the cooking methods as proved by gas chromatography and olfactometry analysis.

引用

页码：1100 / 1108

页数：9

共 50 条

[21] OPTIMIZATION OF COMPOST DEPTH AND DENSITY IN PLASTIC BAGS AND COMPARISON WITH TRAY SYSTEMS FOR GROWING THE CULTIVATED MUSHROOM AGARICUS-BISPORUS LANGE (SING)
MACCANNA, C
IRISH JOURNAL OF AGRICULTURAL RESEARCH, 1979, 18 (03): : 293 - 299
[22] Effect of different types and doses of nitrogen fertilizers on yield and quality characteristics of mushrooms (Agaricus bisporus (Lange) Sing) cultivated on wheat straw compost
Demirer, T
Röck-Okuyucu, B
Özer, I
JOURNAL OF AGRICULTURE AND RURAL DEVELOPMENT IN THE TROPICS AND SUBTROPICS, 2005, 106 (01) : 71 - 77
[23] Abnormal meiosis in bisporic strains of white button mushroom Agaricus bisporus (Lange) imbach
I. S. Mazheika
O. L. Kolomiets
Yu. T. Dyakov
Yu. F. Bogdanov
Russian Journal of Genetics, 2006, 42 : 279 - 285
[24] Effects of sesame and bitter almond seed oils on mycelium growth of Agaricus bisporus (Lange) Sing
Kalyoncu, Ismail Hakki
KaSik, Giyaseddin
Özcan, Musa
Özturk, Celaleddin
Grasas y Aceites, 50 (05): : 392 - 394
[25] Rapid and sensitive determination of the prochloraz residues in the cultivated mushroom, Agaricus bisporus (Lange) Imbach
Cengiz, Mehmet Fatih
Catal, Mursel
Erler, Fedai
Bilgin, Ayse Kevser
ANALYTICAL METHODS, 2014, 6 (06) : 1970 - 1976
[26] Effect of manganese addition to substrate of mushroom (Agaricus bisporus)
Racz, Laszlo
Racz, Jozsef
Zaray, Gyula
METAL IONS IN BIOLOGY AND MEDICINE, VOL 9, 2006, 9 : 199 - +
[27] LIPID-METABOLISM OF AGARICUS-BISPORUS (LANGE) SING .2. BIOSYNTHESIS OF SPOROPHORE LIPIDS
HOLTZ, RB
SCHISLER, LC
LIPIDS, 1972, 7 (04) : 251 - &
[28] Abnormal meiosis in bisporic strains of white button mushroom Agaricus bisporus (Lange) Imbach.
Mazheika, I. S.
Kolomiets, O. L.
Dyakov, Yu. T.
Bogdanov, Yu. F.
RUSSIAN JOURNAL OF GENETICS, 2006, 42 (03) : 279 - 285
[29] Effects of sesame and bitter almond seed oils on mycelium growth of Agaricus bisporus (Lange) Sing.
Kalyoncu, IH
KaSik, G
Ozcan, M
Ozturk, C
GRASAS Y ACEITES, 1999, 50 (05) : 392 - 394
[30] LIPID METABOLISM OF AGARICUS-BISPORUS (LANGE) SING .1. ANALYSIS OF SPOROPHORE AND MYCELIAL LIPIDS
HOLTZ, RB
SCHISLER, LC
LIPIDS, 1971, 6 (03) : 176 - &

← 1 2 3 4 5 →