The nutrients of exotic mushrooms (Lentinula edodes and Pleurotus species) and an estimated approach to the volatile compounds

Food Chemistry

Volumn 105, Issue 3, 2007, Pages 1188-1194

  Çaǧlarirmak, Necla ^a  

^a CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

Aroma; Compounds; Flush terms; Nutrients; Volatiles

Indexed keywords

ASCORBIC ACID; CALCIUM; FATTY ACID DERIVATIVE; FOLIC ACID; HYDROCARBON; IRON; MAGNESIUM; MINERAL; NICOTINIC ACID; PHOSPHORUS; POTASSIUM; RIBOFLAVIN; SODIUM; THIAMINE; VOLATILE AGENT; ZINC;

AROMA; ARTICLE; EDIBLE MUSHROOM; FOOD ANALYSIS; FOOD COMPOSITION; LENTINUS EDODES; MUSHROOM; NUTRITIONAL VALUE; PLEUROTUS;

BASIDIOMYCOTA; LENTINULA EDODES; PLEUROTUS;

EID: 34447532423     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.02.021     Document Type: Article

References (32)

1. Aksu, I. (2001). Kayin mantari (Pleurotus sp.) üretim teknikleri. Atatürk Bahçe Kültürleri Merkezi. Arş. Enst. Yayini, Yayin, 85(20), 20-21 [Yalova].
2. Altuǧ, A. Ova, G. Demiraǧ, K., & Kurtcan, Ü. (2000). Gida Kalite Kontrolu, Bornova-İzmir: E. Ü. Basimevi (pp. 14-62).
3. AOAC. Official methods of the Association of Official Analytical Chemists. 16th ed. (1995), Association of Official Analytical Chemists, Arlington, VA
4. Bano Z., and Rajaratham S. Vitamin values in Pleurotus mushrooms. Qualitas Plantarum Plant Foods for Human Nutrition 36 (1986) 11-15
5. Baysal A. Beslenme (1996), Hatipoǧlu yayinevi, Ankara pp. 55-103
6. Breene W.M. Nutritional and medicinal value of specialty mushrooms. Journal of Food Protection 53 (1990) 883-894
7. Çaǧlarirmak N., Ünal K., and Ötleş S. "Nutritive value of edible wild mushrooms grown in Black Sea region of Turkey. Mycology Applicada International 14 1 (2002) 1-5
8. Cronin D.A., and Wada S. Characterization of some mushroom volatiles. Journal of Science Food Agriculture 22 (1971) 477-479
9. Cruz C., Suberville C.N., and Montry M. Fatty acid content and some flavor compound release in two strains of Agaricus bisporus, according to three stages of development. Journal of Agriculture and Food Chemistry 45 (1997) 64-67
10. Cuppet S.L., Parhurs A.M., Chung W., and Bullerman L.B. Factors affecting sensory attributes of Oyster mushrooms. Journal of Food Quality 21 (1998) 383-395
11. Demirci, M. (2006). Gida Kimyasi (pp. 105-131). Topkapi -İstanbul: Kelebek Matbaacilik San. Ltd. Şti, Baski .
12. Dikeman C.L., Bauer L.L., Flincker E.A., and Fahey Jr. A.G.C. Effects of stage of maturity and cooking on the chemical composition of select mushroom varieties. Journal of Agriculture and Food Chemistry 53 (2005) 1130-1138
13. Finglas P.M., and Foulks R.M. HPLC analysis of thiamin and riboflavin in potatoes. Food Chemistry 15 (1984) 37-44
14. Garcha H.S., Khanna P.K., and Soni G.L. Nutritional importance o mushrooms. In: Chang S.T., Buswell, and Chiu S. (Eds). Mushroom biology and mushroom products, proceeding of the first international conference (1993), The Chinese University of Hong Kong 227-236
15. Heath H.B., and Reineccius G. Flavor and its study. Flavor chemistry and technology (1986), Avi Book, New York pp. 3-42
16. İlbay, M.E., & Atmaca, M. (2004). Kültürü yapilan bazi egzotik ve kültür mantarlari.In VII: Türkiye Yemeklik Mantar Kongresi, Korkuteli, Antalya (pp. 101-107).
17. Jong S.C., and Birmingan J.M. Mushrooms a source of natural flavor and aroma compounds. In: Chang S.T., Buswell J.A., and Chiu S.W. (Eds). Mushroom biology and mushroom products, proceeding of the first international conference (1993), The Chinese University of Hong Kong 345-365
18. Kamman J.F., Wanthesen J.J., and Labuza T.P. Technique for measuring thiamin and riboflavin in fortified foods. Journal of Food Science 45 (1980) 1497-1499
19. Kikuchi M., Tamakawa K., Hiroshimo K., Aihara Y., Mishimu V., Seki T., et al. Survey contents of metals in edible mushrooms. Journal of Hygienic Society of Japan 25 6 (1984) 534-542
20. Kurasawa S.I., Sugahara T., and Hayashi J. Proximate and dietary fiber analysis of mushrooms. Nippon Shokunhin Koyo Gakkasishi 29 7 (1982) 400-406
21. Latiff L.A., Daran A.B., and Mohamed A.B. Relative distribution of minerals in the pileus and stalk of some selected edible mushrooms. Food Chemistry 2 (1996) 115-121
22. Li G.S.F., and Chang S.T. Determination of vitamin C (ascorbic acid) in some edible mushrooms by differential pulse polarography. Mushroom Newsletters for Tropics 5 (1985) 11-16
23. Manzi P., Gambelli L., Marconi S., Vivanti V., and Pizzoferrato L. Nutrients in edible mushrooms: An inter-species comparative study. Food Chemistry 65 (1999) 477-482
24. Mattila P., Kanko K., Earola M., Pihlava J.M., Astola J., Vahterist L., et al. Contents of vitamins, mineral elements, some phenolic compounds in cultivated mushrooms. Journal of Agriculture and Food Chemistry 49 (2001) 2343-2348
25. Mattila P., Suanpaa K., and Piironen V. Functional properties of edible mushrooms. Nutrition 16 7/8 (2000) 694-696
26. Mau J.L., Chyau C.C., Li J.Y., and Tseng Y.H. Flavor compounds in straw mushrooms Vovariella volvacea harvested at different stages of maturity. Journal of Agriculture and Food Chemistry 45 (1997) 4226-4729
27. Patrabansh S., and Madan M. Mineral content of the fruiting bodies of Pleurotus sajor-caju single cultivated on different kinds of biomass. Acta Biotechnologiaca 19 22 (1999) 101-109
28. Sencer, E. (1983). Beslenme ve Diyet. İstanbul Üniversitesi Bayda yayinlari Vakfi, No: 4 (pp. 102-215). İstanbul: Bayda yayinlari.
29. Timmel R., and Kluthe R. Constituents of edible fungi. Germany. Deutshe Gessellschaft fuer Ernaehhning ev. Zeistschrift fuer Ernaehrungswisenschaft 36 1 (1997) 78
30. Ünal K., Ötleş S., and Çaǧlarirmak N. Chemical composition and nutritive value of (A. bisporus) and wild mushroom product grown in Turkey. Acta Alimentaria 25 3 (1996) 257-266
31. Venkatshwarlu U.G., Chandravadana M.V., and Tewari R.P. Volatile flavor compounds of some edible mushrooms (Basidiomycetes). Flavor and Fragrance Journal 14 (1999) 191-194
32. Zivanic J., Buescher R., and Kim S.K. Mushroom texture, cell wall composition, color, and ultrastructure as affected by pH and temperature. Journal of Food Science 5 (2003) 1860-1865