+ Site Statistics
+ 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

Effects of different drying methods on quality and content of aromatic volatiles in dried mushrooms agaricus bisporus

Effects of different drying methods on quality and content of aromatic volatiles in dried mushrooms agaricus bisporus

Acta Alimentaria Polonica 3(4): 409-426

Losses in 1-octen-3-ol, the characteristic mushroom aroma compound, reach the level of 90-100%, depending on drying techniques. In the sum total of all volatiles in mushrooms, benzaldehyde accounts for 6-44% and benzyl alcohol, 27-67%. The best quality dried mushroom material may be obtained by application of freeze-drying or vacuum-roller-drying.

(PDF emailed within 1 workday: $29.90)

Accession: 005300063

Download citation: RISBibTeXText

Related references

Quality of Agaricus bisporus dried by different drying methods. Prace Instytutow i Laboratoriow Badawczych Przemyslu Spozywczego 27(2): 135-151, 1977

Quality of dehydrated cultivated mushrooms agaricus bisporus a comparison between different drying and freeze drying processes. Lebensmittel-Wissenschaft & Technologie 25(4): 334-339, 1992

Effects of postharvest pulsed UV light treatment of white button mushrooms (Agaricus bisporus) on vitamin D2 content and quality attributes. Journal of Agricultural and Food Chemistry 60(1): 220-225, 2012

Dry matter content in mushrooms (Agaricus bisporus) as an indicator for mushroom quality. Science and cultivation of edible fungi Proceedings of the 15th International Congress on the Science and Cultivation of Edible Fungi, Maastricht, Netherlands, 15-19 May, 2000: 507-513, 2000

Effects of canning processes on the elements content of cultivated mushrooms (Agaricus bisporus). Food Chemistry 60(4): 559-562, 1997

Effects of preservation methods on amino acids and 5'-nucleotides of Agaricus bisporus mushrooms. Food Chemistry 149: 221-225, 2014

Drying of agaricus bisporus mushrooms by microwave hot air combination. Lebensmittel-Wissenschaft & Technologie 24(6): 479-483, 1991

Comparative studies of the quality of fresh and stored mushrooms of Agaricus bisporus with two tropical Agaricus bitorquis strains. Annals of Applied Biology 122(3): 593-603, 1993

Drying kinetics of Agaricus bisporus and Pleurotus florida mushrooms. Transactions of the ASAE 46(3): 721-724, 2003

Amino Acid Content of Frozen Agaricus bisporus and Boletus edulis Mushrooms Effects of Pretreatments. International Journal of Food Properties 16(1): 139-153, 2013

A study of the effect of cultivation methods and storage conditions on the quality and nutritional values of cultivated mushrooms (Agaricus bisporus (Lange) Sing.). 1982

Effects of post-harvest applied chemicals on some quality parameters of cultivated mushrooms (Agaricus bisporus). Turkish Journal of Agriculture and Forestry 20(3): 207-211, 1996

Effects of gamma irradiation dose rate on microbiological and physical quality of mushrooms agaricus bisporus. Sciences des Aliments 12(2): 289-303, 1992

Influence of sporophore development, damage, storage, and tissue specificity on the enzymic formation of volatiles in mushrooms (Agaricus bisporus). Journal of Agricultural and Food Chemistry 57(9): 3709-3717, 2009

Aroma retention of cultivated mushrooms (Agaricus bisporus) during the freeze-drying process. Lebensmittel Wissenschaft and Technologie 26(6): 524-528, 1993