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

International Journal of Food Science and Technology

Volumn 46, Issue 5, 2011, Pages 1100-1108

  Li, Qin ^a   Zhang, Hai Hua ^a   Claver, Irakoze Pierre ^a   Zhu, Ke Xue ^a   Peng, Wei ^a   Zhou, Hui Ming ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Cooking method; Flavour compound; Gas chromatography olfactometry dilution analysis; Headspace solid phase microextraction; Mushroom soup

Indexed keywords

COOKING METHODS; FLAVOUR COMPOUND; GAS CHROMATOGRAPHY-OLFACTOMETRY DILUTION ANALYSIS; HEADSPACE SOLID PHASE MICROEXTRACTION; MUSHROOM SOUP;

AMINO ACIDS; CALCINATION; EXTRACTION; FLAVOR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

GAS CHROMATOGRAPHY;

AGARICUS BISPORUS; BASIDIOMYCOTA;

EID: 79954617269     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02592.x     Document Type: Article

References (28)

1. Balagiannis, D.P., Parker, J.K., Pyle, L.D., Desforges, N., Wedzicha, B.L. & Mottram, D.S. (2009). Kinetic modeling of the generation of 2- and 3-methylbutanal in heated extract of beef liver. Journal of Agricultural and Food Chemistry, 57, 9916-9922.
2. Boekel van, M.A.J.S. (2006). Formation of flavour compounds in the Maillard reaction. Biotechnology Advances, 24, 230-233.
3. Cambero, M.I., Pereira-Lima, C.I., Ordoñez, J.A. & García de Fernando, G.D. (2000). Beef broth flavour: study of flavour development. Journal of the Science of Food and Agriculture, 80, 1510-1518.
4. Chen, H.K. (1986). Studies on the characteristics of taste-active components in mushroom concentrate and its powderization. Master's Thesis, National Chung-Hsing University, Taichung, Taiwan.
5. Chiang, P.D., Yen, C.T. & Mau, J.L. (2006). Non-volatile taste components of canned mushrooms. Food Chemistry, 97, 431-437.
6. Cho, I.H., Choi, H.K. & Kim, Y.S. (2006). Difference in the Volatile Composition of Pine-Mushrooms (Tricholoma matsutake Sing.) According to Their Grades. Journal of Agricultural and Food Chemistry, 54, 4820-4825.
7. Cho, I.H., Namgung, H.J., Choi, H.K. & Kim, Y.S. (2008). Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.). Food Chemistry, 106, 71-76.
8. Choi, H.S. & Min, K.C. (2008). Aroma-active compounds of Elsholtzia splendens using AEDA and HS-SPME-GC-O dilution analysis. Flavour and Fragrance Journal, 23, 58-64.
9. Chung, H.Y. (2000). Volatile flavour components in red fermented soybean (Glycine max) curds. Journal of Agricultural and Food Chemistry, 48, 1803-1809.
10. Fu, S.G., Yoon, Y. & Bazemore, R. (2002). Aroma-Active Components in Fermented Bamboo Shoots. Journal of Agricultural and Food Chemistry, 50, 549-554.
11. Fujio, T., Nishi, T., Ito, S. & Maruyama, A. (1997). High level expression of XMP Aminase in Escherichia coli and its application for the industrial production of 5'-guanylic acid. Bioscience, Biotechnology, and Biochemistry, 61, 840-845.
12. Guen, S.L., Prost, C. & Demaimay, M. (2000). Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis). Journal of Agricultural and Food Chemistry, 48, 1307-1314.
13. Huang, M.L. & Wang, J.Q. (2008). Colour, Taste and Odor Chemistry of Food. Pp. 280. Beijing, China: China Light Industry Press.
14. Kim, T.H., Lee, S.M., Kim, Y.S., Kim, K.H., Oh, S. & Lee, H.J. (2003). Aroma dilution method using GC injector split ratio for volatile compounds extracted by headspace solid phase microextraction. Food Chemistry, 83, 151-158.
15. Low, M.Y., Parker, J.K. & Mottram, D.S. (2007). Mechanisms of alkylpyrazine formation in a potato model system containing added glycine. Journal of Agricultural and Food Chemistry, 55, 4087-4094.
16. McLafferty, F.W. & Stauffer, D.B. (1994). Wiley Registry of Mass Spectra, 6th edn. Newfield, NY: Palisade Corporation and John Wiley & Sons, Inc.
17. Misharina, T.A., Mukhutdinova, S.M., Zharikova, G.G., Terenina, M.B., Krikunova, N.I. & Medvedeva, I.B. (2009). The composition of volatile components of dry cepe and oyster mushroom. Applied Biochemistry and Microbiology, 45, 544-549.
18. Misharina, T.A., Mukhutdinova, S.M., Zharikova, G.G., Terenina, M.B., Krikunova, N.I. & Medvedeva, I.B. (2010). Formation of flavour of dry champignons (Agaricus bisporus L.). Applied Biochemistry and Microbiology, 46, 108-113.
19. NIST (1998). NIST Standard Reference Database 1A: NIST98 Mass Spectral Library with Windows Search Program (Version 1.7): Users' Guide. Gaithersburg, MD: US Department of Commerce.
20. Ouzouni, P.K., Koller, W.D., Badeka, A.V. & Riganakos, K.A. (2009). Volatile compounds from the fruiting bodies of three Hygrophorus mushroom species from Northern Greece. International Journal of Food Science and Technology, 44, 854-859.
21. Picardi, M.S. & Issenberg, P. (1973). Volatile constituents of mushrooms (Agaricus bisporus). Changes which occur during heating. Journal of Agricultural and Food Chemistry, 21, 959-962.
22. Richardson, P. (2001). Thermal Technologies in Food Processing. Pp. 148-150. New York, USA: CRC Press.
23. Singh, S., Ghosh, S. & Patil, G.R. (2003). Development of a mushroom-whey soup powder. International Journal of Food Science and Technology, 38, 217-224.
24. Steinhaus, M., Sinuco, D., Polster, J., Osorio, C. & Schieberle, P. (2008). Characterization of the aroma-active compounds in pink guava (Psidium guaiava, L.) by application of the aroma extract dilution analysis. Journal of Agricultural and Food Chemistry, 56, 4120-4127.
25. Stijve, T., Amazonas, M. & Giller, V. (2002). Flavour and taste components of Agaricus blazei ss. Heinem.-A new gourmet and medicinal mushroom. Deutsche Lebensmittel-Rundschau, 98, 448-453.
26. Tsai, S.Y., Wu, T.P., Huang, S.J. & Mau, J.L. (2007). Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity. Food Chemistry, 103, 1457-1464.
27. Tsai, S.Y., Tsai, H.L. & Mau, J.L. (2008). Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis. Food Chemistry, 107, 977-983.
28. Yoneda, C., Okubo, K., Kasai, M. & Hatae, K. (2005). Extractive components of boiled-dried scallop adductor muscle and effect on the taste of soup after mixing with chicken leg meat. Journal of the Science of Food and Agriculture, 85, 809-816.