Studies on the aroma of different species and strains of Pleurotus measured by GC-MS, sensory analysis and electronic nose

• Autorzy: Zawirska-Wojtasiak R. , Siwulski M. , Mildner-Szkudlarz S. , Wasowicz E.

Warianty tytułu

PL

Badanie aromatu roznych gatunkow i odmian Pleurotus z zastosowaniem GC-MS, analizy sensorycznej i nosa elektronicznego

• Języki publikacji: EN

Abstrakty

EN

The aroma of several strains of Pleurotus ostreatus, Pleurotus citrinopileatus and Pleurotus djamor was studied by GC/MS. Three main mushrooms aroma constitu-ents: 3-octanol, 3-octanone and 1-octen-3-ol were taken into account for quantitative measurements. The highest amount of 1-octen-3-ol was recorded in P. ostreatus, while considerably lower amounts in P. citrinopileatus. Sensory profile analysis as well as the electronic nose also varied between the three species of Pleurotus. Chiral gas chromatog-raphy showed the high optical purity of (R)-(-)-1-octen-3-ol in P. ostreatus and P. djamor (the highest one) in contrast to P. citrinopileatus. Carpophores of P. djamor was characterized relatively high dry matter and protein contents

PL

Badano aromat kilku odmian Pleurotus ostreatus, Pleurotus citrinopileatus i Pleurotus djamor metodą GC/MS. W oznaczeniach ilościowych brano pod uwagę trzy główne związki zapachowe grzybów: 3-oktanon, 3-oktanol i 1-okten-3-ol. Największą zawartość 1-okten-3-olu odnotowano w P. ostreatus, natomiast znacząco mniejszą w P. citrinopileatus. Aromat badanych trzech gatunków Pleurotus był także różnicowany w profilowej analizie sensorycznej oraz na nosie elektronicznym. Chiralna chromatografia gazowa wykazała wysoką czystość optyczną (R)-(-)-1-okten-3-olu w P. ostreatus i P. djamor (najwyższa) w przeciwieństwie do P. citrinopileatus. Owocniki P. djamor charakteryzowały się poza tym relatywnie dużą zawartością suchej substancji i białka

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2009
• Tom: 08
• Numer: 1
• Strony: 47-61
• Opis fizyczny: p.47-61,fig.,ref.

Twórcy

autor

Zawirska-Wojtasiak R.

• Poznan University of Life Sciences, Poznan, Poland

autor

Siwulski M.

autor

Mildner-Szkudlarz S.

autor

Wasowicz E.

Bibliografia

• Angerosa F., Di Giancinto L., Vito R., Cumitini S., 1996. Sensory evaluation of virgin olive oils by artificial neural network processing of dynamic headspace gas chromatographic data. J. Sci. Food Agric. 72, 323-328.
• Assaf S., Hadar Y., Dosoretz C.G., 1997. 1-octen-3-ol and 13-hydroperoxylinolate are products of distinct pathways in the oxidative breakdown of linoleic acid by Pleurotus pulmonarius. Enzym. Microb. Technol. 21, 484-490.
• Bano Z., Rajarathnam S., 1982. Pleurotus mushroom as a nutritious food. Tropical mushrooms-biological nature and cultivation methods. Eds S.T. Chang, T.H. Quimio. Chinese Univ. Press Hong Kong, 363-380.
• Bauer K., Garbe D., Surburg H., 1990. Common fragrance and flavor material. VCH Verlagsge-sellschaft Wienheim.
• Bouseta A., Collin S., 1995. Optimized Likens-Nickerson methodology for quantifying honey flavors. J. Agric. Food Chem. 43, 1890-1897.
• Chambers IV E., Smithz E.C., Seitz L.M., Sauer D.B., 1998. Sensory properties of musty compounds in food. In: Food flavors: formation, analysis and packaging influences. Eds E.T. Contis, C.T. Ho, C.J. Mussinan, T.H. Parliment, F. Shahidi, A.M. Spanier. Elsevier Amaster, 173-180.
• Chang S.T., Miles P.G., 2004. Mushrooms. Cultivation, nutritional value, medicinal effect and environmental impact. CRC Press Boca Raton.
• Chang S.T., Lau O.W., Cho K.Y., 1981. The cultivation and nutritional value of Pleurotus sajor-caju. Eur. J. App. Microbiol. Biotechnol. 12, 58-62.
• Chen C.-C., Wu C.-M., 1984. Studies on the enzyme reduction of 1-octen-3-ol in mushroom (Agaricus bisporus). J. Agric. Food Chem. 32, 1342-1344.
• Chen C.-C., Chen S.-D., Chen J.-J., Wu C.-M., 1984. Effects of pH value on the formation of volatiles of shiitake (Lentinus edodes) and edible mushroom. J. Agric. Food Chem. 32, 999-1001.
• Crisan E.V., Sands A., 1978. Nutritional value. In: The biology and cultivation of edible mush-rooms. Eds S.T. Chang, W.A. Hayes. Academic Press New York, 137-168.
• Drawert F., Berger R.G., Neuhausre K., 1983. Biosynthesis of flavor compounds by microorgan-isms. 4. Characterization of the major principles of the odor of Pleurotus euosmus [Food in-dustry]. Eur. J. A. Microbiol. Biotechnol. 18, 124.
• Fischer K.H., Grosch W., 1987. Volatile compounds of importance in the aroma of mushrooms (Psalliota bispora). Lebensm.-Wiss. Technol. 20, 233-236.
• Kűes U., Liu Y., 2000. Fruiting body production in basidiomycetes. Appl. Microbiol. Biotechnol. 54, 141-152.
• Lizárraga-Guerra R., Guth H., Lopez M.G., 1997. Identification of the most potent odorants in huitlacoche (Ustilago maydis) and austern pilzen (Pleurotus sp.) by aroma extract dilution analysis and static head-space samples. J. Agric. Food Chem. 45, 1329-132.
• Maga J.A., 1981. Mushroom flavor. J. Agric. Food Chem. 29, 1-4.
• Mau J.-L., Beelman B.B., Ziegler G.R., 1992. 1-octen-3-ol in the cultivated mushroom Agaricus bisporus. J. Food Sci. 57, 704-706.
• Mau J.-L., Chyau C.-C., Li J.-Y., Tseng Y.H., 1997. Flavor compounds in straw mushrooms Volvariella volvacea harvested at different stages of maturity. J. Agric. Food Chem. 45, 4726- -4729.
• Mau J.-L., Lin Y.-P., Wu Y.-H., Peng J.-T., 1998. Flavor compounds in king oyster mushrooms Pleurotus eryngii. J. Agric. Food Chem. 46 (11), 4587-4591.
• Mosandl A., Heusinger G., Gessner M., 1986. Analytical and sensory differentiation of 1-octen-3- -ol enanatiomers. J. Agric. Food Chem. 34, 119-122.
• Oei P., 2003. Mushroom cultivation. Backhuys Publ. Leiden, Netherlands.
• Raguanthan R., Swaminthan K., 2003. Nutritional status of Pleurotus spp. grown on various agrowastes. Food Chem. 80, 371-375.
• Rutkowska U., 1979. Wybrane metody badania składu i wartości odżywczej żywności [Choosen methods for estimation of composition and nutritive value of food]. PZWL Warszawa [in Polish].
• Schaller E., Bosset J.O., Escher F., 1998. „Electronic Noses‟ and their application to food. Le-bensm.-Wiss. Technol. 31, 305-316.
• Shashirekha M.N., Rajarathnam S., Bano Z., 2002. Enhancement of bioconversion efficiency and chemistry of mushroom, Pleurotus sajor-caju (Berk and Br.) Sacc. produced on spent rice straw substrate, supplemented with oil seed cakes. Food Chem. 76, 27-31.
• Shashirekha M.N., Rajarathnam S., Bano Z., 2005. Effects of supplementing rice straw growth substrate with cotton seeds on the analytical characteristics of the mushroom, Pleurotus florida (Block & Tsao). Food Chem. 92, 255-259.
• Siwulski M., Czerwińska A., Sobieralski K., 2007. Comparison of mycelium growth and yielding of some Pleurotus sp. strains. In: Spontaneous and induced variation for the genetic improvement of horticultural crops. Ed. P. Nowaczyk. Univ. Press. Univ. Techn. Life Sci. Bydgoszcz, 335-339.
• Venkateshwarlu G., Chandravadana M.V., Tewari R.P., 1999. Volatile flavour components of some edible mushrooms (Basidiomycetes). Flav. Fragr. J. 14, 191-194.
• Wąsowicz E., 1974. Identification of the volatile flavor compounds in mushrooms Agaricus bisporus. Bull. l‟Acad. Pol. Sci. 22, 143-151.
• Weaver J.C., Kröger M., Kneebone L.R., 1977. Comparative protein studies (Kjeldahl, dye bind-ing, amino acid analysis) of nine strains of Agaricus bisporus (Lange) Imbach mushrooms. J. Food Sci. 42, 364-366.
• Zawirska-Wojtasiak R., 2004. Optical purity of (R)-(-)-1-octen-3-ol in the aroma of various species of edible mushrooms. Food Chem. 86, 113-118.
• Zawirska-Wojtasiak R., Kamiński E., Rogalska M., 1992. Application of sensory profile analysis for quality evaluation of cereal grain during storage. In: Aroma production and application. Eds M. Rothe, H.P. Kruse. Deuts. Inst. Ernaerungsf. Potsdam-Rehbrücke, 351-366.
• Zawirska-Wojtasiak R., Siwulski M., Wąsowicz E., 2007. Volatile compounds of importance in the aroma of cultivated mushrooms Agaricus bisporus. Pol. J. Food Nutr. Sci. 3, 329-334