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Studies on mushroom flavours

1. Organoleptic significance of constituents of the cultivated mushroom, Agaricus bisporus

Studien über Pilzaromastoffe

1. Die organoleptische Bedeutung der Bestandteile des Kulturchampignons, Agaricus bisporus

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Zusammenfassung

Das Aroma vonAgaricus bisporus wurde durch Vergleich der Ergebnisse der chemischen und organoleptischen Analysen desselben Extraktes untersucht. Die natürliche (-)-Form des 1-Octen-3-ols besaß ein stärkeres Aroma als die (+)-Form und war die wichtigste Aromakomponente. Nukleotide, Aminosäuren und Kohlenhydrate hatten auch einen wesentlichen Einfluß. Benzaldehyd, Benzylalkohol, 1-Octen-3-on,n-Butter- und Isovaleriansäure sowie niedrig siedende flüchtige Stoffe waren von geringerer Bedeutung. Ein synergistischer Effekt der Nukleotide, der Kohlenhydrate und des (-)-1-Octen-3-ols auf das Aroma konnte nicht beobachtet werden.

Summary

The flavour ofAgaricus bisporus was studied by comparing the results obtained in chemical and organoleptic analysis of the same extract. The natural (-)-form of 1-octen-3-ol had a stronger flavour than the (+)-form and was the most important aroma component. Nucleotides, amino-acids and carbohydrates also contributed significantly. Benzaldehyde, benzyl alcohol, 1-octen-3-one,n-butyric and isovaleric acids as well as low-boiling volatiles contributed less to the flavour. A synergistic effect of nucleotides, carbohydrates and (-)-1-octen-3-ol on the flavour was not observed.

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Authors and Affiliations

  1. Laboratory of Microbiology, University of Technology, Julianalaan 67A, Delft, The Netherlands

    Frans Y. Dijkstra & Torsten O. Wikén

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  1. Frans Y. Dijkstra
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  2. Torsten O. Wikén
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Dijkstra, F.Y., Wikén, T.O. Studies on mushroom flavours. Z Lebensm Unters Forch 160, 255–262 (1976). https://doi.org/10.1007/BF01132289

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  • DOI: https://doi.org/10.1007/BF01132289

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