The fatty acid concentrations and the flavor compound release levels of
two different strains Agaricus
bisporus were studied at different stages of development. Two
strains (hybrid white and brown)
and three developmental stages (button, medium, and flat) were
considered. Results showed that
linoleic acid and 1-octen-3-ol are the major fatty acid and flavor
compound, respectively, whatever
the strain or the developmental stage. Moreover, higher linoleic
acid concentrations were found at
the button stage in the hybrid white strain and at the medium stage in
the brown strain. In contrast,
greater amounts of 1-octen-3-ol were encountered at the medium stage in
the two strains. The
flavor quality ratio, r, defined as the ratio of the amount
of 1-octen-3-ol released and detected to the
linoleic acid content, was greater at the medium stage, whatever the
strain, and in all developmental
stages for the Br one.
Keywords: Agaricus bisporus; fatty acids; flavor; strain;
development
The effects of combined high pressure (300 and 400MPa) and low temperature (50°C) treatments on the microbial contamination of duck foie gras samples were compared with those of classical thermal pasteurization (85°C at the coldest point). A multilayer packaging film (PE/PA/PE) was selected from two films commonly used for these types of food, by preliminary tests showing its ability to limit microbiological development in such samples. In each experiment, microbiological contamination was analysed on treated and untreated samples, and results were systematically compared with those obtained from a classically pasteurized sample of the same liver. A pasteurization type effect (drastic reduction of vegetative mesophilic and psychrophilic contaminations, destruction of coliforms and of Stuphylococcus aureus) was obtained at this temperature with samples pressurized at 400 MPa for at least 10 min.
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.
Keywords: Lepista nuda; fatty acids; flavor
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