Mushroom flavor

Maga, Joseph A.

doi:10.1021/jf00103a001

Cited by 172 publications

(114 citation statements)

References 11 publications

Supporting

Mentioning

102

Contrasting

Unclassified

Order By: Relevance

“…The fatty acid profile of several Tricholoma species was already determined and once more, for T. portentosum and T. terreum, oleic ($57%) and linoleic ($28%) acid were the main fatty acid constituents, while other fatty acids detected were found only in small amounts (Diéz & Alvarez, 2001). It is known that linoleic acid is the precursor of 1-octen-3-ol, known as the alcohol of fungi, which is the principal aromatic compound in most fungi and might contribute to mushroom flavour (Maga, 1981). Besides the three main fatty acids already described, 12 more were identified and quantified.…”

Section: Resultsmentioning

confidence: 99%

“…Wild mushrooms are becoming more and more important in our diet for their nutritional (Breene, 1990;Crisan & Sands, 1978;Manzi, Gambelli, Marconi, Vivanti, & Pizzoferrato, 1999), organoleptic (Maga, 1981) and pharmacological (Bobek & Galbavy, 1999;Bobek, Ginter, Jurcovicova, & Kunia, 1991;Bobek, Ozdyn, & Kuniak, 1995) characteristics. The consumption of wild edible mushrooms is increasing due to a good content of proteins and trace minerals (Ogundana & Fagade, 1982;Senatore, 1990;Thimmel & Kluthe, 1998).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal

et al. 2007

View full text Add to dashboard Cite

The chemical composition and nutritional value of five wild edible mushroom species (Agaricus arvensis, Lactarius deliciosus, Leucopaxillus giganteus, Sarcodon imbricatus, Tricholoma portentosum) commonly consumed in the Trás-os-Montes region of Northeast Portugal was determined. Chemical composition evaluation included moisture, total oil content, crude protein, ash, carbohydrates, and nutritional value determination. The macronutrient profile in general revealed that the wild mushrooms were rich sources of protein and carbohydrates, and had low amounts of fat. On the basis of the proximate analysis, it can be calculated that an edible portion of 100 g of these mushrooms provides, on average, 28 kcal (118 kJ). The analysis of fatty acid composition, performed by gas-liquid chromatography coupled to a flame ionization detector, allowed the quantification of fifteen fatty acids. Unsaturated fatty acids and, in particular, oleic and linoleic acids, were predominant. The composition in individual sugars was also determined by high performance liquid chromatography coupled to a refraction index detector, mannitol and trehalose being the most abundant sugars.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal

et al. 2007

View full text Add to dashboard Cite

show abstract

“…The main flavour compound in both leaves and fruits ofribworts was C8-aliphatic alcohol, oct-l-en-3-o1 (24.9% and 41.1% in fruits and leaves, respectively) with fungal odour ( Maga, 1981 ); another C8-aliphatic alcohol, octan-3-ol, with weakly nutty fungal scent (Fischer and Grosch, 1987) was also found in low amounts from both leaves and fruits.…”

Section: Resultsmentioning

confidence: 99%

Volatile components ofPlantago lanceolata(Plantaginaceae)

Fons¹,

Rapior²,

Gargadennec³

et al. 1998

Acta Botanica Gallica

View full text Add to dashboard Cite

Summary.-Fruits, leaves and scapes of wild Plantago lanceolata (ribwort) were investigated for volatile compounds by GCIMS. Leaves of young ribworts (35-day-old) cultured in vitro were also analysed. The volatile compound proportion corresponds to 0.05%, 0.03% and 0.001% of fresh weight for fruits, leaves and scapes, respectively. Thirty-five and twenty-six components were identified from fruits and leaves, respectively, while scapes contained only seven volatile components. The major constituents of fruits were oct-1-en-3-ol (24.9%), hexahydrofamesylacetone (15.7%), vanillic acid (9.8%) and neophy1adienes (>10%); leaves contained mainly oct-1-en-3-ol (41.1%), (E),4(3-oxo-2,6,6-trimethylcyclohex-2-en-1-yl)-3-buten-2-ol (15.6%), 6-(3-hydroxy-1-butenyl)-1 ,5,5-trimethyl-7-oxabicyclo[4,1,0]heptan-3-ol (6.9%) and benzo"ic acid (6.3%). Neophy1adienes were mainly found in both scapes of wild ribworts and leaves of seedling cultures.Resume.-Les substances volatiles des fruits, des feuilles et des hampes florales du plantain lanceole (Plantago lanceolata) sauvage ont ete analysees par chromatographie en phase gazeuse couplee a Ia spectrometrie de masse (CG-SM). Les feuilles des jeunes plantules cultivees in vitro (agees de 35 jours) ont egalement ete analysees. Le pourcentage de composes volatils dans chaque organe mesure est de 0,05% de Ia masse fraiche pour les fruits, 0,03% de Ia masse fraiche pour les feuilles et de 0,001% de Ia masse fraiche pour les hampes florales. Trente-cinq et vingt-six composes volatils ont ete respectivemen! identifies dans les fruits et dans les feuilles. Sept composes volatils ont ete isoles dans les hampes florales. Les composes majoritaires retrouves dans les fruits sont le oct-1-en-3-ol (24,9%), l'hexahydrofamesylacetone (15,7%), l'acide vanillique (9,8%) et les neophy1adienes (>10%); les feuilles contiennent majoritairement du oct-1-en-3-ol (41,1 %), du (E)-4(3-oxo-2,6,6-trimethylcyclohex-2-en-1-yl)-3-buten-2-ol (15,6%), du 6-(3-hydroxy-1-butenyl)-1,5,5-trimethyl-7-oxabicyclo[4,1,0]heptan-3-ol (6,9%) et de l'acide benzoique (6,3%). Dans les hampes florales du plantain sauvage et dans les feuilles du plantain cultive in vitro, on ne retrouve que les neophy1adienes.

show abstract

“…It has been reported that lysine, leucine, isoleucine, and tryptophan are the limiting amino acids in some edible mushroom proteins (Barros et al, 2008;Diez & Alvarez, 2001;Cheung, 1997). The free amino acid level in mushrooms is low, ranging from 7.14 to 12.3 mg/g in dry edible mushrooms and contribute to the main flavor properties of mushrooms (Sugahara et al, 1975;Maga, 1981).…”

Section: Proteins and Amino Acidsmentioning

confidence: 99%

Mushrooms as therapeutic agents

Rathee¹,

Rathee²,

Rathee³

et al. 2012

Rev. bras. farmacogn.

115

View full text Add to dashboard Cite

Abstract:Mushrooms have been known for their nutritional and culinary values and used as medicines and tonics by humans for ages. In modern terms, they can be considered as functional foods which can provide health benefits beyond the traditional nutrients. There are monographs that cover the medicinal and healing properties of some individual traditional mushrooms. There has been a recent upsurge of interest in mushrooms not only as a health food which is rich in protein but also as a source of biologically active compounds of medicinal value which include complementary medicine/dietary supplements for anticancer, antiviral, hepatoprotective, immunopotentiating and hypocholesterolemic agents. However the mechanisms of the various health benefits of mushrooms to humans still require intensive investigation, especially given the emergence of new evidence of their health benefits. In the present paper the medicinal potential of mushrooms is being discussed.

show abstract

Mushroom flavor

Cited by 172 publications

References 11 publications

Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal

Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal

Volatile components ofPlantago lanceolata(Plantaginaceae)

Mushrooms as therapeutic agents

Contact Info

Product

Resources

About