EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Correlation between fatty acid content and aromatic compound release in fresh blewit (Lepista nuda)



Correlation between fatty acid content and aromatic compound release in fresh blewit (Lepista nuda)



Journal of Agricultural and Food Chemistry 44(5): 1180-1183



Identification, quantification, and location of fatty acids in the newly cultivated fresh mushroom, Lepista nuda, as well as three aromatic effluents (1-octen-3-ol, 1-octen-3-one, and 3-octanone) from mushroom homogenate, were established. The highest amounts of fatty acids as well as the three aromatic compounds formed and released were encountered in the gills rather than in the pileus or the stipe. Among these components, 1-octen-3-ol ("mushroom alcohol") was the major aromatic compound trapped, and linoleic acid was the major fatty acid extracted, whatever the morphological tissue considered. Observed results indicate that the gills are the major compartment for the metabolic interconversion of fatty acids into aromatic compounds.

(PDF emailed within 0-6 h: $19.90)

Accession: 002789862

Download citation: RISBibTeXText

DOI: 10.1021/jf950438w



Related references

Experiments on the cultivation of Lepista nuda, the wood blewit. Proceedings of the Eleventh International Scientific Congress on the Cultivation of Edible Fungi Australia 1981 edited by NG Nair AD Clift: 760, 1981

Breeding research with the wood blewit (Lepista nuda). Champignoncultuur 32(1): 7...13, 1988

Experiments on the manipulation of the wood blewit (Lepista nuda) for breeding purposes. Champignon (325): 36-42, 1988

Tunnel-incubation and supplementation of wood-blewit substrate (Lepista nuda). Champignonberichten (202): 3-7, 2002

A new hybrid of blewit (Lepista nuda): cultural investigations and flavour analysis. Mushroom Science XIV, Volume 1 Proceedings of the 14th international congress on the science and cultivation of edible fungi, Oxford, UK, 17-22 Sep 1995: 45-51, 1995

Influence of the spawn dose on technical rentability and some technical parameters of wood blewit (Lepista nuda) cultures. Champignonberichten (187): 3-9, 2001

Studies on inorganic components of Korean wild edible mushrooms: Trace mineral elements of Armillariella mella, Hygrophorous russula, Armillariella tabescens, Lepista nuda and lepista sordida, Hygrocybe conica. Korean Journal of Mycology 21(4): 273-278, 1993

Fatty acid content and some flavor compound release in two strains of Agaricus bisporus, according to three stages of development. Journal of Agricultural & Food Chemistry 45(1): 64-67, 1997

Cultivation of lepista nuda. Mykologicky Sbornik 43(7-8): 118-119, 1966

Volatile compound content and fatty acid composition of pork as influenced by linoleic acid content of the diet. Journal of Animal Science 70(5): 1397-1403, 1992

The possibilities for growing Lepista nuda. Groenten en Fruit 36(47): 60-61, 1981

Sawdust cultures of Lepista nuda. Korean Journal of Mycology 24(4): 274-279, 1996

Solid-culture of Lepista nuda. Korean Journal of Mycology 23(2): 105-113, 1995

Correlation of mutagenic and dermal carcinogenic activities of mineral oils with polycyclic aromatic compound content. Fundamental and Applied Toxicology 10(3): 466-476, 1988

Antimicrobial activity of the macrofungus Lepista nuda. Fitoterapia 73(7/8): 695-697, 2002