Studies on mushroom flavours 3. Some flavour compounds in fresh, canned and dried edible mushrooms

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Abstract
Die Konzentrationen von 1-Octen-3-ol, 5′-GMP and Glutaminsäure wurden in 8 frischen, 5 getrockneten and 3 in Dosen konservierten Pilzarten verglichen. Die höchsten Konzentrationen von 1-Octen-3-ol and 5′-GMP wurden in den frischen Pilzen beobachtet.Agaricus bitorquis, Pleurotus ostreatus undPholiota squarrosa enthielten 5–7mal undCalvatia gigantea 58 mal so viel 1-Octen-3-ol wieAgaricus bisporus.Coprinus comatus undPleurotus ostreatus enthielten beträchtliche Mengen 5′-GMP. Wenig 1-Octen-3-ol und 5′-GMP warden in den meisten getrockneten and naßkonservierten Pilzen gefunden. Kartoffeln and Tomaten zum Vergleich enthielten wenig oder kein 1-Octen-3-ol and 5′-GMP. Glutaminsäure lag in den meisten Proben in genügenden Konzentrationen vor, um einen wichtigen Einfluß auf das Aroma auszuüben. The concentrations of 1-octen-3-ol, 5′-GMP and glutamic acid were compared in 8 fresh, 3 canned and 5 dried mushroom species. The highest amounts of 1-octen-3-ol and 5′-GMP were found in the fresh mushrooms.Agaricus bitorquis, Pleurotus ostreatus andPholiota squarrosa contained 5–7 times as much 1-octen-3-ol asAgaricus bisporus andCalvatia gigantea 58 times as much.Coprinus comatus andPleurotus ostreatus contained much 5′-GMP. Little 1-octen-3-ol and 5'-GMP were found in most dried and canned mushrooms. Potatoes and tomatoes were analyzed for comparison. Little or no 1-octen-3-ol and 5′-GMP were observed. Glutamic acid was present in most samples in sufficient quantities to have an important influence on the flavour.

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