Title: Effect of γ-Irradiation on Flavor Compounds of Fresh Mushrooms
Abstract: Fresh mushrooms (Agaricus bisporus) were γ-irradiated with doses of 1, 2, and 5 kGy. The volatile compounds were isolated using a Lickens−Nickerson apparatus and analyzed using gas chromatography and gas chromatography−mass spectrometry. The amount of total volatiles was greatly affected by the doses applied. The amounts of benzaldehyde and benzyl alcohol were not affected by γ-irradiation and ranged from 8.94 to 11.79 and from 0.696 to 1.503 μg/g, respectively. The amounts of eight-carbon compounds decreased as the doses of γ-irradiation increased, from 41.73 for the control (0 kGy) to 20.06 (1 kGy), 8.77 (2 kGy), and 4.04 μg/g (5 kGy irradiated mushrooms). The major eight-carbon compound was 1-octen-3-ol, and its amount decreased from 30.34 (the control) to 14.18 (1 kGy), 6.22 (2 kGy), and 2.92 μg/g (5 kGy). Keywords: Mushrooms; γ-irradiation; flavor compounds; 1-octen-3-ol
Publication Year: 1997
Publication Date: 1997-05-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 17
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