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Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup
- Li, Qin, Zhang, Hai-Hua, Claver, Irakoze Pierre, Zhu, Ke-Xue, Peng, Wei, Zhou, Hui-Ming
- International journal of food science & technology 2011 v.46 no.5 pp. 1100-1108
- Agaricus bisporus, cooking, flavor, free amino acids, gas chromatography, mushrooms, nuts, popcorn, sauces, soups, sweets, volatile compounds
- The effect of different cooking methods on the flavour of mushroom soup was assessed. The results indicated that the levels of free amino acids and 5'-nucleotides in the microwaved mushroom soup were (P < 0.05) higher than those in boiled and autoclaved mushroom soup. The number of volatile compounds identified in the boiled mushroom soup was (P < 0.05) higher than those in autoclaved and microwaved mushroom soup. The main aroma-active compounds found in mushroom soup were 1-octen-3-one (mushroom-like), 3-octen-2-one (cooked mushroom-like), 2,6-dimethyl pyrazine (roast nut), benzeneacetaldehyde (floral), dihydro-5-methyl-2(3H)-furanone (sweet) and some unknown compounds with popcorn and sauce flavour. In addition, boiled, autoclaved and microwaved mushroom soup possessed thirteen, ten and nine aroma-active compounds (with flavour dilution factors > 1), respectively. Thus the flavour of mushroom soup is dependent on the cooking methods as proved by gas chromatography and olfactometry analysis.