Misharina T A, Mukhutdinova S M, Zharikova G G, Terenina M B, Krikunova N I, Medvedeva I B
Prikl Biokhim Mikrobiol. 2010 Jan-Feb;46(1):119-24.
The composition of aroma compounds of dry champignons (Agaricus bisporus L.) were identified using capillary gas chromatography and chromatography-mass spectrometry. In total, 56 compounds were identified. It was found that the flavor of dry mushrooms was formed by the volatile compounds produced as a result of enzymatic and oxidative conversion of unsaturated fatty acids as well as in the Maillard reaction. Unsaturated alcohols and ketones containing eight carbon atoms determined the mushroom note of the product. The specific aroma of dry mushrooms was determined by a complex composition of substituted sulfur-, oxygen-, and nitrogen-containing heterocyclic compounds as well as by aliphatic carbonyl compounds and methional. It was found that the concentrations of volatile carbonylic and heterocyclic compounds increased after the addition of a mixture of amino acids to mushrooms before drying. As a result, the intensity of the aroma of dry mushrooms increased.
采用毛细管气相色谱法和色谱 - 质谱联用法鉴定了干香菇（双孢蘑菇）香气成分的组成。共鉴定出56种化合物。研究发现，干蘑菇的风味是由不饱和脂肪酸经酶促和氧化转化以及美拉德反应产生的挥发性化合物形成的。含有8个碳原子的不饱和醇和酮决定了产品的蘑菇香气特征。干蘑菇的特殊香气由取代的含硫、氧和氮的杂环化合物以及脂肪族羰基化合物和甲硫醛的复杂组成决定。研究发现，在干燥前向蘑菇中添加氨基酸混合物后，挥发性羰基化合物和杂环化合物的浓度增加。结果，干蘑菇的香气强度增加。
