Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01130 Adana, Turkey.
Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01130 Adana, Turkey.
Food Chem. 2021 Aug 30;354:129576. doi: 10.1016/j.foodchem.2021.129576. Epub 2021 Mar 15.
Volatiles, key odorants, phenolics and antioxidant properties of raw, boiled and oven-cooked champignon and oyster mushrooms were investigated. Total concentration of the volatiles was drastically reduced by both cooking treatments and the lowest contents were found in the oven-cooked sample. Alcohols and terpenes were the dominant aroma groups in the raw champignon and oyster sample, respectively. The highest FD factor (FD = 2048) was found for 1-octen-3-one and methional in raw and boiled champignon samples while the same FD factor was determined in 1-octen-3-ol and methional in raw and boiled oyster samples. It was determined that the phenolics were more abundant in champignon samples than the oyster samples and that the boiling process caused a decrease while oven-cooking resulted in an increase in the amount of phenolics in both varieties. It was revealed that cooking was a crucial factor for the key odorants and phenolics in champignon and oyster mushrooms.
研究了生蘑菇、煮蘑菇和烤蘑菇中挥发性物质、关键气味物质、酚类物质和抗氧化特性。两种烹饪方法都大大降低了挥发性物质的总浓度，而在烤蘑菇样品中发现的含量最低。醇类和萜烯类分别是生蘑菇和生牡蛎中主要的香气物质。在生蘑菇和煮蘑菇样品中，1-辛烯-3-酮和甲硫醛的 FD 因子（FD=2048）最高，而在生蘑菇和煮牡蛎样品中，1-辛烯-3-醇和甲硫醛的 FD 因子相同。结果表明，与牡蛎样品相比，蘑菇样品中的酚类物质更丰富，煮制过程会降低酚类物质的含量，而烤制过程会增加两种蘑菇中酚类物质的含量。结果表明，烹饪是蘑菇和牡蛎中关键气味物质和酚类物质的重要因素。
