บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

1-Octen-3-ol in the cultivated mushroom, Agaricus bisporus.

Mau, J. L., Beelman, R. B. and Ziegler, G. R.

Journal of Food Science Year: 1992 Vol: 57 Issue: 3 Pages: 704-706 Ref: 17 ref.

1992

บทคัดย่อ

1-Octen-3-ol in the cultivated mushroom, Agaricus bisporus.

Enzymatic formation of 1-octen-3-ol (important for fresh mushroom aroma) in the cultivated mushroom was studied. The optimal activity of lipoxygenase and hydroperoxide lyase enzymes for 1-octen-3-ol formation was observed over the pH range 5.0-7.0. The highest amount of 1-octen-3-ol was produced at pH 6.0. During the crop cycle, the 1-octen-3-ol content of mushrooms varied from 19.3 to 37.2 p.p.m. More 1-octen-3-ol was produced in the gills than in other tissues. During postharvest storage at 12 deg C, enzyme activity as well as 1-octen-3-ol content decreased considerably over time. Data are presented.