TY - JOUR
T1 - 1‐Octen‐3‐ol in the Cultivated Mushroom, Agaricus bisporus
AU - MAU, J. ENG‐LEUN
AU - BEELMAN, R. OBERT B.
AU - ZIEGLER, G. REGORY R.
PY - 1992/5
Y1 - 1992/5
N2 - Enzymatic formation of l‐octen‐3‐ol in the cultivated mushroom, Agaricus bisporus, was studied. The optimal activity of lipoxygenase‐hydroperoxide lyase enzymes for l‐octen‐3‐ol formation was observed over the pH range 5.0 to 7.0. The highest amount of l‐octen‐3‐ol was produced at pH 6.0. During the crop cycle, the l‐octen‐3‐ol content of mushrooms varied from 19.3 to 37.2 ppm. More l‐octen‐3‐ol was produced in the gills than other morphological tissues. During post‐harvest storage at 12°C, enzyme activity as well as l‐octen‐3‐ol content decreased dramatically over time.
AB - Enzymatic formation of l‐octen‐3‐ol in the cultivated mushroom, Agaricus bisporus, was studied. The optimal activity of lipoxygenase‐hydroperoxide lyase enzymes for l‐octen‐3‐ol formation was observed over the pH range 5.0 to 7.0. The highest amount of l‐octen‐3‐ol was produced at pH 6.0. During the crop cycle, the l‐octen‐3‐ol content of mushrooms varied from 19.3 to 37.2 ppm. More l‐octen‐3‐ol was produced in the gills than other morphological tissues. During post‐harvest storage at 12°C, enzyme activity as well as l‐octen‐3‐ol content decreased dramatically over time.
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U2 - 10.1111/j.1365-2621.1992.tb08077.x
DO - 10.1111/j.1365-2621.1992.tb08077.x
M3 - Article
AN - SCOPUS:84987350922
SN - 0022-1147
VL - 57
SP - 704
EP - 706
JO - Journal of Food Science
JF - Journal of Food Science
IS - 3
ER -