Volatile flavour components of dry milky mushrooms (Calocybe indica)

Abstract

Drying of MushroomsFresh mushrooms with a moisture content of 85-90% were air-dried at 40-45°C to a final moisture content of 10%. The dried mushrooms were later used for the extraction of flavour compounds. Isolation of Volatile CompoundsFresh (300 g) and dried (30 g) mushrooms were cut into small pieces and homogenized in a Waring blender (Braun, Model-MX-32-2, Germany) at low speed with 600 ml distilled water for 2 min. The homogenate was subjected to simultaneous distillation and solvent extraction under reduced pressure in a Likens and Nikersontype apparatus, 8 using diethyl ether as the extraction solvent. The volatiles were collected at 15°C, dried over anhydrous sodium sulphate and concentrated to 0.1 ml at 35°C bath temperature. This experiment was replicated three times. Gas ChromatographyAnalysis was performed on a Perkin-Elmer Autosystem-XL gas chromatograph fitted with 30 m × 0.25 mm i.d. PE-wax (stationary phase, polyethylene glycol) and PE-1 (stationary phase, polydimethylsiloxane) (Perkin-Elmer, USA) fused silica capillary columns. The operational conditions were: 60°C for 4 min, rising at 5°C/min to 200°C, then held for 5 min; injector and detector (FID) temperatures, 230°C and 260°C, respectively; carrier gas, nitrogen at a flow rate of 1.0 ml/min; split ratio, 1:100; sample size, 0.5 µl. The following standards were chromatographed under identical conditions: 1-octen-3-ol,

Nutritional evaluation and proximate analysis of varieties of some edible leafy vegetables in Northern Nigeria

“…The high ash content of Moringa olefera (38.53%) when compare with low ash values of Solanium marcro carpon (6.45%) which is the least of all the vegetables investigated was an indication that there were more minerals in Moringa olefera, Ocimum gratissimum, Corchorus telfaria, Telfairia occidentalis, Talinum triangulare and Amaranthus hybridus, than in Solanium marcro carpon, Vernonia amygdalina, Murraya koenigii and Telfairia occidentalis. The values of ash content obtained in this studied were comparable to those reported for some vegetables in other similar studies such as A. hybridus, C. peps and G. africana (Chandravadana et al, 2005).…”

Proximate Composition and Mineral Content of Selected Edible Mushroom Varieties of Bangladesh

“…Available carbohydrate content in oyster varieties compared well, while the content was relatively high(6.38g%) in Calocybe indica. Mushrooms are valuable sources of dietary fibre 12 . Dietary fiber content of mushrooms, in present study, was found to be in a range of 0.58-1.11g%.…”

Analysis of the volatilome of Calocybe gambosa

“…C. chrysenteron exhibits, in addition to its characteristic flour-like odor, a fruity note (Breitenbach und Kränzlin 1991). Out of the Calocybe species that do not smell like cucumber, the aroma profile of C. indica was characterized by Venkateshwarlu et al (1999) and Chandravadana et al (2005). In the latter study, 20 aroma active compounds were identified, but no flour-or cucumber-like flavor was detected.…”

“…In our study of the volatilome of C. gambosa, seven typical C 8 -compounds were detected in the extracts of the fresh fruiting bodies, which were absent in the extracts of the dried fruiting bodies. In C. indica, a mild air-drying process at 40-45°C led to reduced concentrations of alcohols and aldehydes (Chandravadana et al 2005). Ashmore et al (2014) observed that the concentrations of C 8 -compounds, except for oct-1-en-3-one, decreased in fruiting bodies of A. bisporus during drying or boiling.…”