Biomaterial Database

[Studies on mushroom flavours. 1. Organoleptic significance of constituents of the cultivated mushroom, agaricus bisporus]. 1976

F Y Dijkstra, and T O Wikén

The flavour of Agaricus bisporus was studied by comparing the results obtained in chemical and organoleptic analysis of the same extract. The natural (-)-form of 1-octen-3-ol had a stronger flavour than the (+)-form and was the most important aroma component. Nucleotides, amino-acids and carbohydrates also contributed significantly. Benzaldehyde, benzyl alcohol, 1-octen-3-one, n-butyric and isovaleric acids as well as low-boiling volatiles contributed less to the flavour. A synergistic effect of nucleotides, carbohydrates and (-1-octen-3-ol on the flavour was not observed.

UI	MeSH Term	Description	Entries
D002241	Carbohydrates	A class of organic compounds composed of carbon, hydrogen, and oxygen in a ratio of Cn(H2O)n. The largest class of organic compounds, including STARCH; GLYCOGEN; CELLULOSE; POLYSACCHARIDES; and simple MONOSACCHARIDES.	Carbohydrate
D000363	Agaricales	An extensive order of basidiomycetous fungi whose fruiting bodies are commonly called mushrooms.	Agaricaceae,Mushrooms,Agaricale,Mushroom
D000596	Amino Acids	Organic compounds that generally contain an amino (-NH2) and a carboxyl (-COOH) group. Twenty alpha-amino acids are the subunits which are polymerized to form proteins.	Amino Acid,Acid, Amino,Acids, Amino
D013649	Taste	The ability to detect chemicals through gustatory receptors in the mouth, including those on the TONGUE; the PALATE; the PHARYNX; and the EPIGLOTTIS.	Gustation,Taste Sense,Gustations,Sense, Taste,Senses, Taste,Taste Senses,Tastes