Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

Acta Scientiarum Polonorum Logo
Issues

Archive issues

Guide for Authors
Submit manuscript
For Reviewers
Journal metrics
Indexed in:
Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 8 (1) 2009 pp. 47-61

Renata Zawirska-Wojtasiak, Marek Siwulski, Sylwia Mildner-Szkudlarz, Erwin Wąsowicz

Poznań University of Life Sciences

Studies on the aroma of different species and strains of Pleurotus measured by GC/MS, sensory analysis and electronic nose

Abstract

The aroma of several strains of Pleurotus ostreatus, Pleurotus citrinopileatus and Pleurotus djamor was studied by GC/MS. Three main mushrooms aroma constituents: 3-octanol, 3-octanone and 1-octen-3-ol were taken into account for quantitative measurements. The highest amount of 1-octen-3-ol was recorded in P. ostreatus, while considerably lower amounts in P. citrinopileatus. Sensory profile analysis as well as the electronic nose also varied between the three species of Pleurotus. Chiral gas chromatography showed the high optical purity of (R)-(-)-1-octen-3-ol in P. ostreatus and P. djamor (the highest one) in contrast to P. citrinopileatus. Carpophores of P. djamor was characterized relatively high dry matter and protein contents.

Keywords: Pleurotus spp. aroma, 1-octen-3-ol, chirality, sensory testing, electronic nose
pub/.pdf Full text available in english in Adobe Acrobat format:
https://www.food.actapol.net/volume8/issue1/5_1_2009.pdf

For citation:

MLA Zawirska-Wojtasiak, Renata, et al. "Studies on the aroma of different species and strains of Pleurotus measured by GC/MS, sensory analysis and electronic nose." Acta Sci.Pol. Technol. Aliment. 8.1 (2009): 47-61.
APA Zawirska-Wojtasiak R., Siwulski M., Mildner-Szkudlarz S., Wąsowicz E. (2009). Studies on the aroma of different species and strains of Pleurotus measured by GC/MS, sensory analysis and electronic nose. Acta Sci.Pol. Technol. Aliment. 8 (1), 47-61
ISO 690 ZAWIRSKA-WOJTASIAK, Renata, et al. Studies on the aroma of different species and strains of Pleurotus measured by GC/MS, sensory analysis and electronic nose. Acta Sci.Pol. Technol. Aliment., 2009, 8.1: 47-61.