INFLUENCE OF MATURITY, STORAGE AND HEATING ON THE FLAVOR OF MUSHROOM (AGARICUS BISPORUS) CAPS AND STEMS
INFLUENCE OF MATURITY, STORAGE AND HEATING ON THE FLAVOR OF MUSHROOM (AGARICUS BISPORUS) CAPS AND STEMS
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成熟度、储存和加热对蘑菇（双孢蘑菇）菌盖和菌柄风味的影响
DOI：
10.1111/j.1745-4549.1981.tb00624.x
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发表时间：
1981
影响因子：
2.5
通讯作者：
J. Maga
中科院分区：
文献类型：
--
作者：
J. Maga
感官数据表明，生菌盖（双孢蘑菇）比生菌柄具有更高程度的所需蘑菇香气，但煮熟的菌盖和菌柄被判断为香气相同。通常发现中等大小的蘑菇比小型或大型蘑菇具有更令人愉悦的香气。储存长达 1 天对生的和熟的菌盖和茎的香气是有害的。
气相色谱分析显示，1-辛烯-3-醇和1-辛烯-3-酮的含量随着成熟、储存和烹饪而增加，与茎相比，在菌盖中发现这两种物质的含量更高。感官和分析数据的相关性表明，1-octen-3-ol 与理想的蘑菇香气相关，而 1-octen-3-orce 则不然。此类信息对于蘑菇的收获和分配应该有用。
Sensory data indicated that raw caps (Agaricus bisporus) had a higher degree of desirable mushroom aroma than raw stems, however, cooked caps and stems were judged to be the same in aroma. Medium sized mushrooms were generally found to have more desirable aroma than small or large mushrooms. Storage for up to 1 days was detrimental to raw and cooked cap and stem aromas.
Gas chromatographic analysis revealed that the level of 1-octen-3-ol and 1-octen-3-one increased with maturity, storage and cooking with higher levels of both found in the caps as compared to the stems. Correlation of sensory and analytical data indicate that 1-octen-3-ol is associated with desirable mushroom aroma whereas 1-octen-3-orce is not. Information of this type should be useful in the harvesting and distribution of mushrooms.