ShareCHARACTERIZATION OF THE FLAVOUR PROPERTIES OF THE CULTIVATED MUSHROOM (AGARICUS BISPORUS) AND THE INFLUENCE OF DRYING PROCESSES.
Author(s) : LE LOCH-BONAZZI C., WOLFF E.
Type of article: Article
Summary
IT IS ESSENTIALLY THE VOLATILE FRACTION, PARTICULARLY CARBONYL COMPOUNDS AND OCTA-CARBON CHAIN ALCOHOLS WHICH CONTRIBUTE TO THE FLAVOUR OF THE MUSHROOM. TO PREVENT RAPID ROTTING AFTER PICKING, MUSHROOMS ARE FREQUENTLY DRIED OR FREEZE-DRIED. THESE PROCESSES LEAD TO A CHANGE IN FLAVOUR DUE ESSENTIALLY TO A SUBSTANTIAL LOSS OF 1-OCTEN-3-OL (UP TO 90 %). SOME AUTHORS HAVE PUT FORWARD MODELS EXPLAINING HOW FLAVOUR CAN BE PRESERVED DURING FREEZE-DRYING.
Details
- Original title: CHARACTERIZATION OF THE FLAVOUR PROPERTIES OF THE CULTIVATED MUSHROOM (AGARICUS BISPORUS) AND THE INFLUENCE OF DRYING PROCESSES.
- Record ID : 1992-1462
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 24 - n. 5
- Publication date: 1991
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Indexing
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- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 26 - n. 1
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- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 6
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