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Aroma retention of cultivated mushrooms (Agaricus bisporus) during the freeze-drying process.

Author(s) : KOMPANY E., RENE F.

Type of article: Article

Summary

The retention of five major flavour components of cultivated mushrooms during freeze-drying was studied, and the effect of processing conditions on the kinetics of loss of these components was investigated. The loss of volatiles was independent of the volatility of the compound, and the relative loss observed for 1-octen 3-ol was more important than that of other components, whatever the operating conditions. Optimum freeze-drying conditions were outlined for a maximum retention of flavour components in the dry product.

Details

  • Original title: Aroma retention of cultivated mushrooms (Agaricus bisporus) during the freeze-drying process.
  • Record ID : 1994-2564
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 6
  • Publication date: 1993

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