Monitoring of Volatile Flavor Components and Amino Acids in Fresh Mushrooms (Agaricus bisporus) Associated with Shelf-Life Extension

양송이의 숙도지연에 다른 휘발성 향기성분과 아미노산의 변화

  • Published : 1990.10.01

Abstract

Some chemical constituents were monitored to evaluate the biochemical and nutritional aspects of ${\gamma}-irradiated$ mushrooms associated with shelf-life extension. Volatile components identified by GC and GC-MS were composed primarily of 1-octen-3-ol(68%)). benzaldehyde(13%), 3-octanone(8%), benzyl alcohol(5%), 3-octanol(2%)). 1-octen-3one(1%). etc. Treatment with 2kGy-irradiation and subsequent storage for 17 days at $(9{\pm}1^{\circ}C\;and\;80{\pm}7%$ RH resulted in appreciable changes In their contents. even though negligible changes were observed in GC patterns between the nonirradiated and 2 kGy-irradiated samples. Most of the amino acids were resistant to ionizing energy of 2 kGy, while sulfur-containing free amino acids were affected significantly by ${\gamma}-irradiation$.

Keywords

fresh mushrooms (Agaricus bisporus);${\gamma}-irradiation$;volatile components;amino acids