Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue1/volume2/5_1_2009.pdf
Issue 8 (1) 2009 pp. 47-61
Renata Zawirska-Wojtasiak, Marek Siwulski, Sylwia Mildner-Szkudlarz, Erwin W±sowicz
Poznań University of Life Sciences
STUDIES ON THE AROMA OF DIFFERENT SPECIES AND STRAINS OF PLEUROTUS MEASURED BY GC/MS, SENSORY ANALYSIS AND ELECTRONIC NOSE
Abstract:
The aroma of several strains of Pleurotus ostreatus, Pleurotus citrinopileatus and Pleurotus djamor was studied by GC/MS. Three main mushrooms aroma constituents: 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 chromatography 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.
Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue1/volume2/5_1_2009.pdf
Keywords: Pleurotus spp. aroma, 1-octen-3-ol, chirality, sensory testing, electronic nose
For citation:
Zawirska-Wojtasiak R., Siwulski M., Mildner-Szkudlarz S., W±sowicz E., 2009. Studies on the aroma of different species and strains of Pleurotus measured by GC/MS, sensory analysis and electronic nose. Acta Sci.Pol., Technol. Aliment. 8 (1), 47-61
Zawirska-Wojtasiak R., Siwulski M., Mildner-Szkudlarz S., W±sowicz E., 2009. Studies on the aroma of different species and strains of Pleurotus measured by GC/MS, sensory analysis and electronic nose. Acta Sci.Pol., Technol. Aliment. 8 (1), 47-61
Streszczenie w języku polskim:
http://www.food.actapol.net/tom8/zeszyt1/abstrakt-5.html
http://www.food.actapol.net/tom8/zeszyt1/abstrakt-5.html