Studies on mushroom flavours. 3. Some flavour compounds in fresh, canned and dried edible mushrooms.
The concentrations of 1-octen-3-ol, 5'-GMP and glutamic acid were compared in 8 fresh, 3 canned and 5 dried mushroom species. The highest amounts of 1-octen-3-ol and 5'-GMP were found in the fresh muschrooms. Agaricus bitorquis, Pleurotus ostreatus and Pholiota squarrosa contained 5-7 times as much 1-octen-3-ol as Agaricus bisporus and Calvatia gigantea 58 times as much. Coprinus comatus and Pleurotus ostreatus contained much 5'-GMP. Little 1-octen-3-ol and 5'-GMP were found in most dried and canned mushrooms. Potatoes and tomatoes were analyzed for comparison. Little or no 1-octen-3-ol and 5'-GMP were observed. Glutamic acid was present in most samples in sufficient quantities to have an important influence on the flavour.
D001487:Basidiomycota / Q000032:analysis*; D005504:Food Analysis / Q000379:methods; D005519:Food Preservation; D013649:Taste