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Flavour and taste components of Agaricus blazei ss. Heinem. - A new gourmet and medicinal mushroom
Abstract
Agaricus blaze/Murrill ss. Heinem. is a new cultivated medicinal and gourmet mushroom which is currently popular in Brazil, Japan and China. It is also cultivated in the USA, and it has recently drawn the attention of European mushroom growers. Upon investigating the mushroom's pleasant almond flavour, it was observed that benzaldehyde and its precursor benzoic acid were the major components of the volatile fraction. Other benzylic compounds contributing to the flavour were benzyl alcohol, methyl benzoate and 4-hydroxybenzaldehyde. When reconstituting the commercially available dried mushrooms, almond flavour develops, presumably by enzymic conversion of benzoic acid to benzaldehyde and benzyl alcohol. Since benzoic acid is present at concentrations of 1280-3100 mg/kg dry weight, it may contribute to the excellent shelf life of the mushroom. Interestingly, benzoic acid also occurs in several close relatives of A. blazei, suggesting that this compound could well be a taxonomic marker. Among the non-volatile taste compounds, mannitol predominated to the extent of 22% on dry weight. Contents of taste-enhancing free glutamic- and aspartic acids were comparable to those reported in the White button mushroom (Agaricus bisporus). The mycelium of A. blazei was found to be poor in nearly all compounds investigated. No almond flavour was observed and its crude protein content was only 13% compared to an average value of 30% in the dried mushrooms. Moreover, it had less than 1% of mannitol and only very low levels of free amino acids. Typical secondary metabolites as urea, free tryptophan and agaritine were even totally absent.
... kwas glutaminowy, kwas aspartamowy oraz alaninê i cukry, takie jak mannitol -do 22% s.s. oraz trehaloza, glukoza, fruktoza i arabitol [17,46,48,51]. Badania przeprowadzone przez Stijve i in. ...
... Badania przeprowadzone przez Stijve i in. [48] wykaza³y, ¿e kapelusz owocnika zawiera wiêcej wymienionych zwi¹zków ni¿ trzon i grzybnia. ...
... Zawdziêczaj¹ go wystêpowaniu aldehydu benzoesowego oraz kwasu benzoesowego, które s¹ g³ównymi substancjami lotnymi w owocnikach omawianego gatunku. Kwas benzoesowy jest obecny równie¿ w owocnikach innych przedstawicieli Agaricales i móg³by stanowiae marker taksonomiczny dla tej rodziny [48]. ...
... Entre os cogumelos nativos do Brasil comercialmente cultivados, o Agaricus brasiliensis, até recentemente tido como Agaricus blazei Murrill 3 , tem chamado a atenção do mundo, em especial pelas suas propriedades imunomoduladoras, antitumorais e metabólicas [4][5][6] . O cogumelo apresenta também um grande potencial na culinária como um alimento de excelente sabor e textura [7][8][9][10] . De uma maneira geral, porém, os estudos bromatológicos de espécies de cogumelos comestíveis realizados até o momento prestam grande ênfase à composição centesimal, sem, no entanto, aprofundar-se na análise da qualidade nutricional protéica, dos polissacarídeos não digeríveis que compõem a fração fibra, e da biodisponibilidade de micronutrientes 11 . ...
... Atualmente, nos países em desenvolvimento, a atenção está voltada à possibilidade de utilizar cogumelos como uma opção de fonte protéica da dieta, baseando-se no fato de que algumas de suas variedades possuem uma concentração relativamente alta de proteína em sua composição. Além disso, acredita-se que a qualidade da proteína dos cogumelos é elevada e poderia ser similar à de fontes de alto valor nutritivo consagradas, como a carne [3][4][5][6][7][8][9][10][11][12][13][14] . ...
OBJETIVO: O trabalho aqui descrito trata da avaliação de uma dieta experimental contendo Champingnon do Brasil (Agaricus brasiliensis) como fonte de proteína em um modelo experimental de ratos. MÉTODOS: Para este propósito, foram selecionados 24 ratos Wistar machos, recém desmamados (21 dias) divididos em 3 grupos de 8 animais cada, que foram alimentados com uma dieta padrão de caseína, ou com uma dieta experimental de proteína de Agaricus brasiliensis ambas contendo 10% de proteína e isoenergéticas ou ainda, com uma dieta com muito baixo teor de proteína. O ensaio biológico foi realizado em 28 dias, ao longo dos quais se determinou a concentração de nitrogênio na urina e nas fezes, além dos cálculos do Quociente de Eficiência Alimentar (ganho de peso dividido pelo consumo de dieta), do Quociente de Eficiência Protéica (ganho de peso dividido pelo consumo de proteína), da Razão Protéica Líquida (ganho de peso corrigido dividido pelo consumo de proteína) e da Digestibilidade Verdadeira. RESULTADOS: Os resultados demonstraram que quando o Champignon do Brasil foi utilizado como fonte exclusiva de proteína na dieta, os índices de qualidade protéica apresentaram-se baixos (Quociente de Eficiência Alimentar=0,08, Quociente de Eficiência Protéica=0,92 e Razão Protéica Líquida=3,00), quando comparados com a dieta padrão caseína (Quociente de Eficiência Alimentar=0,30, Quociente de Eficiência Protéica=3,05 e Razão Protéica Líquida=4,21). Os índices obtidos para o grupo Agaricus mostraram-se comparáveis àqueles apresentados por alguns tipos de proteína vegetal e podem ser explicados por sua limitação em aminoácidos essenciais, notadamente a lisina e a leucina, respectivamente primeiro e segundo aminoácido limitante. CONCLUSÃO: Os dados apontam para a utilização da proteína do Agaricus brasiliensis como uma boa fonte para complementação protéica, quando combinada com outras culturas vegetais comuns na dieta típica brasileira.
... For example, ABFS had a higher benzaldehyde and heptanal content than the other fish soup samples as shown in fingerprint (Fig. 4). However, benzaldehyde, a key flavor compound of Agaricus blazei, is known to confer a bitter almond flavor (Stijve et al., 2002), while heptanal yields a greasy and musty odor at high concentrations (Xun et al., 2020). Overall, it was obvious that the addition of edible fungi modified the sensory characteristics of fish soups, especially in the case of Agrocybe aegerita and Dictyophora where the umami and richness were significantly improved. ...
The effects of different edible fungi on the flavor profiles of fish soups were analyzed by sensory evaluation, non-volatile and volatile flavor compounds. The sensory attributes of fish soups were modified by adding edible fungi, with the highest total scores obtained for AAFS and DFS. Compared with pure fish soup, the amounts of free amino acids, nucleotides, organic acids and inorganic ions were increased with fungi addition, especially AAFS. The different mushroom fish soups could be clearly distinguished by E-nose analysis, and a total of 52 flavor compounds, mainly composed of aldehydes (27), ketones (11), alcohols (8), esters (4), and others (2), were then identified by GC-IMS. Eventually, fish soup samples were classified into three groups based on OPLS-DA analysis: Ⅰ (LEFS), Ⅱ (BFS and BEFS) and Ⅲ (ABFS, AAFS and DFS). The results showed that Agrocybe aegerita had high suitability for improving the flavor of Large yellow croaker soups.
... Of which, benzaldehyde was predominant and accounted for 51.95%, 56.95%, and 50.78% of the total aldehydes in JN3, JN5, and JN8, respectively. Benzaldehyde had a pleasant almond flavor (Stijve, De A. Amazonas, & Giller, 2002), which coordinated well with other flavors contributing to an enjoyable mouthfeel. The concentration of benzaldehyde increased with the aging process, probably due to the accumulation of aldehydes produced by residual yeast (Xiao et al., 2014). ...
Huangjiu is a traditional wine in China with special taste and flavor. However, changes of aroma compounds during storage of Huangjiu remain unclear. In this study, aroma compounds in Jinse Nianhua Huangjiu of three different storage ages were qualitatively and quantitatively analyzed via headspace solid phase microextraction (HS‐SPME) combined with gas chromatography‐mass spectrometry (GC‐MS). Based on odor activity value (OAV), the most important aroma compounds were found to be esters, aldehydes, alcohols, acids, ketones, phenols, and lactones. Even though the types of the aroma compounds were similar in different‐aged Huangjiu, the concentrations of some compounds varied. Some aroma compounds’ thresholds and OAV in Huangjiu were obtained by AC'Scent Intl. Olfactometer. It showed the key aroma compounds in Huangjiu had a positive correlation with their OAV instead of concentration. Quantitative structure‐activity relationship (QSAR) models were developed to predict the flavor thresholds for alcohols, acids, and esters in Huangjiu, with higher accuracy for alcohols (R² = 0.978) and acids (R² = 0.987). This study will provide valuable information to unveil the regulation of Huangjiu flavor from molecular basis.
Practical Application
The built mathematical model enables to predict changes of aroma compounds in Huangjiu during storage, based on the relationship between the quantum structure parameters of those aroma compounds and the odor activity value of flavor chemicals. This research will contribute to simplifying the wine flavor analysis for wine industry and also help to identify the age of the Huangjiu for customers.
... The pleasant almond fl avour of Agaricus subrufescens is formed by interactions of benzaldehyde, benzoic acid, benzyl alcohol, methyl benzoate, and 4-hydroxi-benzaldehyde (STIJVE et al., 2002). ...
Cultivated mushrooms are not only valuable foods of our age (functional foods) but contain certain beneficial chemical components (high level of K and P, very low content of Na, considerable quantities of some microelements, high and valuable protein but low fat contents). Some cultivated mushrooms have anti-carcinogenic effects caused first of all by polysaccharides (Lentinan: Lentinula edodes ) and by triterpenoids (ganoderic acids: Ganoderma lucidum or unsaturated fatty acids: linoleic, linolenic acids); antidiabetic effects, which can improve the sugar metabolism of patients ( Coprinus comatus, Ganoderma lucidum, Agaricus bisporus ); anti-microbial effects, caused partly by smaller triterpenoids or by higher molecules, i.e. by direct or indirect effects: via stimulation of the immune system. Certain mushrooms have antioxidant effects, provided mostly by higher radical scavenging activity of phenolic (flavonoid) components. The chemical composition and its biological effects form together the biological values of the cultivated mushrooms.
The following review would like to summarize the most important facts of this topic.
... Of which, benzaldehyde was predominant and accounted for 51.95%, 56.95%, and 50.78% of the total aldehydes in JN3, JN5, and JN8, respectively. Benzaldehyde had a pleasant almond flavor (Stijve, De A. Amazonas, & Giller, 2002), which coordinated well with other flavors contributing to an enjoyable mouthfeel. The concentration of benzaldehyde increased with the aging process, probably due to the accumulation of aldehydes produced by residual yeast (Xiao et al., 2014). ...
Effect of polysaccharide of Flammulina velutipes (FVP) addition on pasting properties of wheat and cookies quality was studied. Determined the effect of different amounts of FVP on pasting properties of wheat flour by rapid viscosity analyzer (RVA). Utilizing Texture Analyzer, electronic nose and SPME-GC-MS analysed the quality of FVP cookies. The effects of FVP were investigated on the sensory evaluation of cookies. With the increase of the added amount of FVP, its peak viscosity attenuation value final viscosity retrogradation hardness and elasticity decrease. Electronic nose distinguished between different concentrations of FVP cookies and sensor response radar contour were similar. FVP cookies volatile flavor compounds were richer and the major increase flavoring compositions are aromatic and heterocyclic compounds, as well as nitrogen-containing compounds produced by the Maillard reaction. 5% FVP has the highest score of sensory evaluation, and it is the most easily accepted by consumers. © 2018 Editorial office of Journal of Food Science and Biotechnology. All rights reserved.
... Agaricus brasiliensis (syn. A. blazei Murrill, A. subrufescens) is one of the most promissory and studied mushrooms species, due to both its nutritional and medicinal value, besides its peculiar characteristics of flavor, almond fragrance and excellent texture [43]. Its cultivation on SSH was evaluated on both composted and non-composted substrates. ...
Sunflower (Heliantus annus) seed hull (SSH), an abundant and cheap lignocellulosic residue from edible oilseed industries, was evaluated as an alternative substrate for mushroom cultivation. Different edible and medicinal mushroom species were grown successfully, bringing a positive use of material that could be problematic for disposal. In this review we display different studies that linked the SSH with mushroom production and other derivations of its use as mushroom substrate.
... Agaricus brasiliensis Wasser et al. (Agaricus blazei Murrill ss. Heinemann) is a native fungus to Brazil (WASSER et al., 2002), also denoted Agaricus subrufescens (KERRIGAN, 2005), has been studied because of its therapeutic (MIZUNO, 2002;WATANABE et al., 2003;SOUZA-PACCOLA et al., 2004;KIMURA at al, 2004;KIM et al., 2005;SILVA et al., 2005;MANTOVANI et al., 2006) and sensory (STIJVE et al., 2002;ESCOUTO et al., 2005) properties. However, few studies describe specific techniques and parameters for A. brasiliensis cultivation, which is generally produced empirically or based on Agaricus bisporus cultivation in Brazil (BRAGA et al., 1998;BRAGA, 2003). ...
Few studies have been done to determine Agaricus brasiliensis Wasser et al. (A. blazei; A. subrufescens) basic mycelial growth characteristics on axenic cultivation. This study aimed to determine the optimal temperature and initial pH for mycelial growth of A. brasiliensis on malt extract agar medium to develop axenic cultivation techniques. Studied initial pH values for mycelial growth were adjusted to 3.0, 4.0, 5.0, 5.5, with HCl, 6.0, 7.0, 8.0, with NaOH, and again 7.0 and 8.0, with CaCO3. Studied temperatures for mycelial growth were 22 °C, 25 °C, 28 °C, 31 °C and 34 °C. It was concluded that A. brasiliensis can grow in axenic cultivation at temperature range from 22 ° 34 °C, with optimal temperature range from 28 ° 31 °C and optimal temperature value of 30.5 °C ± 0.3 °C. It also grows in initial pH range from 4.0 to 7.0, adjusted with HCl or NaOH but not CaCO3, with optimal initial pH range from 5.5 to 6.0 and optimal initial pH value of 5.56 ± 0.05. Mycelial growth is inhibited with pH of 3.0 or lower, 8.0 or higher, or when CaCO3 is used to adjust pH in the substratum to 7.0 or higher.
... Agaricus brasiliensis Wasser et al. (Agaricus blazei Murrill ss. Heinemann) is a native fungus to Brazil (WASSER et al., 2002), also denoted Agaricus subrufescens (KERRIGAN, 2005), has been studied because of its therapeutic (MIZUNO, 2002;WATANABE et al., 2003;SOUZA-PACCOLA et al., 2004;KIMURA at al, 2004;KIM et al., 2005;SILVA et al., 2005;MANTOVANI et al., 2006) and sensory (STIJVE et al., 2002;ESCOUTO et al., 2005) properties. However, few studies describe specific techniques and parameters for A. brasiliensis cultivation, which is generally produced empirically or based on Agaricus bisporus cultivation in Brazil (BRAGA et al., 1998;BRAGA, 2003). ...
Poucos estudos foram desenvolvidos para determinar as condições básicas de crescimento micelial do fungo Agaricus brasiliensis Wasser et al. (A. blazei, A. subrufescens). O objetivo deste trabalho foi determinar a faixa ótima de temperatura e pH para o crescimento micelial, em agar-extrato-de-malte, de A. brasiliensis, visando o desenvolvimento de técnicas de cultivo axênica. Os valores de pH estudados foram 3,0, 4,0, 5,0 e 5,5, ajustados com HCl, 6,0, 7,0 e 8,0, ajustados com NaOH, e 7,0 e 8,0, ajustados com CaCO3. As temperaturas de crescimento estudadas foram 22 ºC; 25 ºC; 28 ºC; 31 ºC e 34 oC. Concluiu-se que A. brasiliensis cresce em uma faixa de temperatura ótima de 28 oC a 31 ºC, com valor ótimo de temperatura de 30,5 ºC ± 0,3 ºC. A faixa de pH inicial ótimo no substrato é de 5,5 a 6,0 e o valor de pH inicial ótimo é de 5,56 ± 0,05. O crescimento do micélio é inibido com pH de 3,0 ou inferior, 8,0 ou superior, ou quando CaCO3 é utilizado para ajuste do pH para 7,0 ou superior.
... The biological functions of several of the other VOCs identified are known. Many are scent compounds, including benzoic acid derivatives (Peaks 22 & 28) -components of the volatile oil of sage, and of the Agaricus blazei volatile fraction (Stijve et al. 2002). Benzoic acid methyl ester (Peak 28), another VOC identified from S. gausapatum, is part of the volatile profile of Tricholoma matsutake (pine mushroom; Cho et al. 2007). ...
Effects of volatile organic compounds (VOCs) produced during interspecific mycelial interactions were examined by measuring extension rate of ‘target’ fungi growing in agar plates taped above two interacting mycelia –Bjerkandera adusta, Hypholoma fasciculare, Stereum gausapatum and Trametes versicolor in all combinations. Extension rates of T. versicolor, S. gausapatum and H. fasciculare above self-pairings were not significantly different (P>0.05) to growth above agar controls, but the extension rate of B. adusta was significantly (P≤0.05) greater. Extension rates of T. versicolor and B. adusta were often significantly greater above inter-specific interactions and above other species compared with growth above self or agar controls. VOC production was quantified and qualified, by gas chromatography–mass spectrometry (GC/MS), over the course of interactions with T. versicolor replacing S. gausapatum, deadlocking with B. adusta and replaced by H. fasciculare. VOC production was species- and interaction-specific. It varied over the time course of interactions, and changes in production were correlated with production of pigments in interactions involving S. gausapatum. VOCs included 3 monoterpenes, benzoic acid, alkenols of different chain lengths, two long-chain hydrocarbons and a quinolinium-like compound. Their possible roles are discussed.
... Agaricus brasiliensis Wasser et al. (Agaricus blazei Murrill ss. Heinemann) is a native fungus to Brazil (WASSER et al., 2002), also denoted Agaricus subrufescens (KERRIGAN, 2005), has been studied because of its therapeutic (MIZUNO, 2002; WATANABE et al., 2003; SOUZA-PACCOLA et al., 2004; KIMURA at al, 2004; KIM et al., 2005; SILVA et al., 2005; MANTOVANI et al., 2006) and sensory (STIJVE et al., 2002; ESCOUTO et al., 2005) properties. However, few studies describe specific techniques and parameters for A. brasiliensis cultivation, which is generally produced empirically or based on Agaricus bisporus cultivation in Brazil (BRAGA et al., 1998; BRAGA, 2003). ...
Poucos estudos foram desenvolvidos para determinar as condições básicas de crescimento micelial do fungo Agaricus brasiliensis Wasser et al. (A. blazei, A. subrufescens). O objetivo deste trabalho foi determinar a faixa ótima de temperatura e pH para o crescimento micelial, em agar-extrato-de-malte, de A. brasiliensis, visando o desenvolvimento de técnicas de cultivo axênica. Os valores de pH estudados foram 3,0, 4,0, 5,0 e 5,5, ajustados com HCl, 6,0, 7,0 e 8,0, ajustados com NaOH, e 7,0 e 8,0, ajustados com CaCO3. As temperaturas de crescimento estudadas foram 22 ºC; 25 ºC; 28 ºC; 31 ºC e 34 oC. Concluiu-se que A. brasiliensis cresce em uma faixa de temperatura ótima de 28 oC a 31 ºC, com valor ótimo de temperatura de 30,5 ºC ± 0,3 ºC. A faixa de pH inicial ótimo no substrato é de 5,5 a 6,0 e o valor de pH inicial ótimo é de 5,56 ± 0,05. O crescimento do micélio é inibido com pH de 3,0 ou inferior, 8,0 ou superior, ou quando CaCO3 é utilizado para ajuste do pH para 7,0 ou superior. Few studies have been done to determine Agaricus brasiliensis Wasser et al. (A. blazei; A. subrufescens) basic mycelial growth characteristics on axenic cultivation. This study aimed to determine the optimal temperature and initial pH for mycelial growth of A. brasiliensis on malt extract agar medium to develop axenic cultivation techniques. Studied initial pH values for mycelial growth were adjusted to 3.0, 4.0, 5.0, 5.5, with HCl, 6.0, 7.0, 8.0, with NaOH, and again 7.0 and 8.0, with CaCO3. Studied temperatures for mycelial growth were 22 ºC, 25 ºC, 28 ºC, 31 ºC and 34 ºC. It was concluded that A. brasiliensis can grow in axenic cultivation at temperature range from 22 oC to 34 ºC, with optimal temperature range from 28 oC to 31 ºC and optimal temperature value of 30.5 ºC ± 0.3 ºC. It also grows in initial pH range from 4.0 to 7.0, adjusted with HCl or NaOH but not CaCO3, with optimal initial pH range from 5.5 to 6.0 and optimal initial pH value of 5.56 ± 0.05. Mycelial growth is inhibited with pH of 3.0 or lower, 8.0 or higher, or when CaCO3 is used to adjust pH in the substratum to 7.0 or higher.
... These results could be of commercial interest, since the mycelium of A. brasiliensis is used as a component in the nutraceutical and functional foods, giving the products a light sweetish taste due to the presence of amino acids such as alanine and sugars, which mask the presence of aspartic and glutamic acid, responsible for the bitter taste [30]. The chemical composition and the compounds that determine the flavor present in the mycelium explain the good acceptance of the food using this mushroom [31]. Besides the ingestion of the mycelial mass of the fungus, it also showed the antitumor activity against Sarcoma 180 in the rats [12,[32][33][34]. ...
The aim of the work was to study the production of the exopolysaccharides by Agaricus brasiliensis and the isolation of exopolysaccharides (EPSs) with biological effects. A brasiliensis LPB03 was cultured in submerged fermentation in a medium containing glucose, yeast extract, hydrolyzed soybean protein, and salts (pH 6.1) at 29 degrees C and 120 rpm for 144 h. The maximum biomass and EPS yield was 7.80 +/- 0.01 and 1,430.70 +/- 26.75 mg/L, respectively. To isolate the produced EPSs, two methods were compared: (1) with alcohol precipitation and (2) treatment with tricloroacetic acid (TCA), followed by alcohol precipitation. The use of TCA facilitated the purification of the EPS, reducing the amount of the contaminant soy proteins. For monosaccharide identification, the EPSs were hydrolyzed, derivatized to alditol acetates, and analyzed by gas chromatography (GC) and GC-mass spectrometry, which showed the presence (in molar percentage) of mannose (58.7), galactose (21.4), and glucose (13.1) as major sugars, with lower amounts of rhamnose (3.9) and xylose (2.8). Scanning electron microscopy was used to observe the morphological structure of the EPS. The experiments in vivo including EPS in the mice diet during 8 weeks indicated the hipocholesteremic and hypoglycemic effects.
Introduction: Around 2000 species of mushrooms exist in nature, of which hardly 25 varieties are accepted as edible in nature. “Nutraceuticals” are food substances that are associated with immense health benefits and also hinder the development of several maladies.
Aim: This review article aims to explore the nutritional contents/composition of the varied types of mushrooms and their clinical importance for the human being.
Materials and Methods: The methodology adopted is a comprehensive systematic literature review. The suitable electronic databases sources that were reviewed were Google Scholar, PubMed, PsycINFO, Medline, and Grey literature databases namely GreyNet International, Open Grey, and Med Nar. The literatures were screened by customising the databases based on the pre-determined inclusion and exclusion criteria and up to the most recent contents of the year, 2019. In total 63 articles were considered for the systematic literature review.
Results: The findings of the selected pieces of evidence were critically appraised and thematically presented. Mushrooms serve as a great nutritional source; as they are rich in proteins, contain essential amino acids, fiber, and an excellent source of fatty acids but poor in fat content. Their nutritional significance increases due to the presence of vitamins B1, B2, B12, C, D, and E. Significant content of carbohydrates are present in an edible variety of mushrooms. Trehalose, glucose, and mannitol are among the abundant sugars present in the cultivated edible mushrooms that are responsible for different categories of medicinal properties for instance immunomodulating properties, antitumour properties by modulating the immune response of the host. The distinguished protein substances present in mushrooms are specific immunomodulatory proteins, lectins, antimicrobial proteins, ribosome-inactivating proteins, ribonucleases, and laccases that have interesting biological activities. Mushrooms contain significant amounts of polyunsaturated fatty acid that contribute to the reduction of cholesterol levels in the serum and also certain essential fatty acids such as oleic acid, linolenic acid, arachidonic acid, palmitic acids.
Conclusion: Mushrooms can thus be considered to be a reservoir of varied significant dietary composition contributing to a healthy diet and their daily consumption may hinder any development of maladies within our physiological system.
Button mushroom slices were dehydrated using freeze drying (FD) or combined with microwave vacuum drying (FMVD), and the changes in volatile composition were investigated and compared by using headspace GC–MS and electronic nose (E-nose). The results showed that the content of C8 compounds decreased during FD/FMVD process, while more alkanes and heterocyclic compounds were generated in the latter drying periods. The content of original thermal volatile compounds in FMVD products were significantly lower compared to FD, and the same trent was observed on alkanes and heterocyclic compounds. Moreover, the volatile compounds of FMVD products were more similar with fresh ones according to cluster analysis, and the critical point of change of volatile compounds might be at the end of sublimation period. In addition, E-nose could clearly discriminate button mushroom samples subject to different drying periods, the result obtained by E-nose showed good identity compared with GC–MS.
Agaricus brasiliensis (A. blazei ss. Heinem.) is a new cultivated medicinal and edible mushroom, which is already popular in Brazil, Japan and China. Because of its great potential as a gourmet food, it has also drawn the attention of mushroom growers in the USA and in Europe. Since some related edible mushrooms are known to contain potentially toxic substances, notably cadmium and agaritine, cultivated A. brasiliensis from the USA, Brazil and China were investigated, not only for these toxicants, but also for other trace elements, secondary metabolites, radionuclides and pesticide residues. For comparison, we also analysed the principal cultivated and wild-growing mushrooms offered for sale on the Swiss markets. The Padi straw mushroom, Volvariella volvacea, was included in the investigation, because it is widely consumed in Asia. Agaricus brasiliensis, regardless of its origin, was found to contain the same concentrations of agaritine, urea and free tryptophan as those measured in the White cultivated mushroom, A. bisporus. Pesticide residues and radionuclides were at or below the limit of determination in A. brasiliensis ex Brazil and the USA, whereas a sample from China contained a little BHC and deltamethrin. Other mushrooms also had negligible levels (if any) of these contaminants. Caesium 137 was readily detected in wild-growing mushrooms from Europe, but the levels found were well below the legal limit. Among the trace elements studied, excessive cadmium in A. brasiliensis may be a potential problem. Still, cadmium concentrations in cultivated mushrooms from Brazil and the USA complied with European legislation, whereas a sample from China did not. However, the Cd content of Pleurotus and Shiitake, two widely consumed mushrooms, also occasionally exceeds the EEC limit, which may have been set too low. This matter and the significance of other heavy metals, arsenic and selenium are briefly discussed. Interestingly, there are important differences between levels for various trace elements in mycelium and mushrooms. It was noted that copper deficiency in the growing substrate might affect the pigmentation of the carpophores.
Objective: The present work describes the biological evaluation of an experimental diet containing Champingnon do Brasil (Agaricus brasiliensis) as the main protein source for a rat experimental model. Methods: For this purpose, 24 21-day-old male Wistar rats were divided into 3 groups of 8 animals each and were fed with a standard casein diet or an experimental Agaricus diet both with 10% protein and isoenergetic or a very low protein diet. A biological assay was done for 28 days by determining the concentration of nitrogen in the urine and stools and calculating the Food Efficiency Ratio (weight gain divided by food intake), Protein Efficiency Ratio (weight gain divided by protein intake), Net Protein Ratio (corrected weight gain divided by protein intake) and True Digestibility. Results: The results showed that when Champignon do Brasil was used as the only source of protein in the diet, the Protein Quality indices were low (Food Efficiency Ratio=0.08, Protein Efficiency Ratio=0.92 and Net Protein Ratio=3.00) when compared with the standard casein diet (Food Efficiency Ratio=0.30, Protein Efficiency Ratio=3.05 and Net Protein Ratio=4.21). The indices obtained for Agaricus were comparable to some plant protein sources and can be explained by the first and second limiting amino acids, lysine and leucine, respectively. Conclusion: The data show that Agaricus brasiliensis is a good source of protein when combined with other vegetables that are common in the typical Brazilian diet.
A checklist of 250 scent compounds is presented. These volatile organic compounds (VOC's) have been retrieved in 129 fungal species (126 Macromycetes and 3 Micromycetes pathogenic for plants: Puccinia), the odours of which have been described by mycologists. The present survey is based on reports published since 1936. Six chemical groups of volatile organic compounds are distinguishable: plain hydrocarbons, heterocycles, alcohols, phenols, acids and derivatives, together with sulphur containing molecules. Some of these secondary metabolites are involved in fungus/animal interactions in their own biotic environment together in reproduction and development processes.
Almond mushroom –Agaricus brasiliensis (Wasser et al.) was discovered and popularised as late as the 20th century. However, it has been known for its exceptional properties in the places of its origin for a long time. Studies have been conducted worldwide for several decades, aiming at the precise determination of these properties and their applicability in medicine. To date it has been proven that almond mushroom extracts exhibit anticancer and antibacterial action, and reduce blood cholesterol level. They are also
useful in the treatment of AIDS, diabetes, hypertension and viral hepatitis. Almond mushroom is a very tasty mushroom with an almond aroma. This species is also characterised by high protein content and low fat content. For appropriate growth and development almond mushroom requires relatively high temperatures and air humidity as well as access of light. However, world literature sources contain limited data concerning the cultivation technology of almond mushroom. In Poland almond mushroom is practically unknown, while its considerable therapeutic properties should be an incentive to initiate more extensive studies.
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.
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Orientador: Carlos Ricardo Soccol Tese (doutorado) - Universidade Federal do Paraná, Setor de Tecnologia, Programa de Pós-Graduaçao em Processos Biotecnológicos. Defesa: Curitiba, 2006 Inclui bibliografia e anexos Área de concentração: Saúde Animal e Humana
Although morel mushrooms are widely used as tasty ingredients in savory dishes, knowledge of the key compounds evoking their attractive taste is still very fragmentary. In the present study, taste activity-guided fractionation of an aqueous morel extract by means of the recently developed taste dilution analysis (TDA) enabled the localization of several umami-like-tasting fractions as well as a fraction imparting an intense mouth-drying sensation to the oral cavity. Hydrophilic interaction liquid chromatography (HILIC), LC-MS, and amino acid analysis led to the successful identification of gamma-aminobutyric acid as the chemical inducer of the mouth-drying and mouth-coating oral sensations imparted by the morel extract. Besides the well-known umami-like taste contributors L-glutamic acid, L-aspartic acid, and succinic acid, an additional HILIC fraction was isolated and evaluated as tasting umami-like. LC-MS and NMR studies revealed that this fraction consisted of a mixture of (S)-malic acid 1-O-alpha-D-glucopyranoside and (S)-malic acid 1-O-beta-D-glucopyranoside, the structure of which could be successfully confirmed by independent synthesis. To the best of our knowledge, this morel-derived glycoside, which we named (S)-morelid, has previously not been reported in any food products. Sensory analysis of aqueous solutions of the compounds identified revealed threshold concentrations of 0.02 mmol/L for the mouth-drying effect of gamma-aminobutyric acid and 6.0 mmol/L for the umami-like, slightly sour taste of (S)-morelid.
This review describes pharmacologically active compounds from mushrooms. Compounds and complex substances with antimicrobial, antiviral, antitumor, antiallergic, immunomodulating, anti-inflammatory, antiatherogenic, hypoglycemic, hepatoprotective and central activities are covered, focusing on the review of recent literature. The production of mushrooms or mushroom compounds is discussed briefly.
Sensory-directed fractionation of an aqueous extract prepared from morel mushrooms led to the identification of gamma-aminobutyric acid as the chemical inducer of the mouth-drying and mouth-coating oral sensation imparted by morels. Additionally, L-glutamic acid, L-aspartic acid, succinic acid, and the previously unknown (S)-malic acid 1-O-beta-D-glucopyranoside, coined (S)-morelid, were detected as additional important umami-like taste compounds. To further bridge the gap between pure structural chemistry and human taste perception, 33 putative taste compounds were quantified in an aqueous morel extract and then rated for their taste contribution on the basis of dose-over-threshold factors. To confirm these quantitative results, an aqueous taste reconstitute was prepared by blending aqueous solutions of 16 amino acids, 6 organic acids, 3 purines, 4 carbohydrates, 3 minerals, and (S)-morelid in their "natural" concentrations. Triangle tests revealed that the taste profile of this biomimetic organoleptic cocktail did not differ significantly from the taste profile of authentic morel extract. To finally narrow down the number of key taste compounds, taste omission experiments were performed demonstrating that (S)-morelid together with L-glutamic acid, L-aspartic acid, malic acid, citric acid, acetic acid, and gamma-aminobutyric acid are the key organoleptics of morel extract. Moreover, sensory experiments with model solutions showed that (S)-morelid not only imparts a sour and umami-like taste but is able to amplify the taste activity of monosodium glutamate, as well as sodium chloride, solutions.
Two independent approaches, gas chromatography-olfactometry and sensory analysis, were used to evaluate and compare the aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of four different grades. The aroma-active compounds responsible for the sensory attributes of pine- mushrooms were investigated based on the correlation between instrumental and sensory analyses through partial least-square regression. Piny, meaty, and floral attributes were strongly correlated with each other and were the most important descriptors for defining the pine-mushrooms of the highest grade, and they decreased as the grade decreased. Among 23 aroma-active compounds, (E)-2-decenal, alpha-terpineol, phenylethyl alcohol, and 2-methylbutanoic acid ethyl ester contributed most to these attributes. On the other hand, the major aroma characteristics of the pine-mushrooms of the lowest grade were wet soil-like, alcohol, metallic, moldy, and fermented, and they decreased as the grade increased. These aroma characteristics were strongly associated with 1-octen-3-one, 1-octen-3-ol, 3-octanol, 3-octanone, (E)-2-octen-1-ol, and methional.
Abstract: Gyrophragmium dunalii was investigated for volatile compounds by GC/MS. Thirty volatile components were identified. The major volatile constituents of mushrooms from the Mediterranean basin and Atlantic Ocean sand dunes were benzaldehyde (44.2% and 27.6%, respectively) and benzyl alcohol (11.0% and 38.0%, respectively). The volatile component proportions correspond to 410 and 990 µg.g-1of fresh weight from Mediterranean and Atlantic specimens, respectively. Combined benzaldehyde and benzyl alcohol content is the key compound content responsible for the complex almond odor with an anise note of G. dunalii. Benzaldehyde with its bitter almond odor is widely used as an aroma component in food, cosmetics and flavor industries.
Key Words: Agaricaceae, almondlike odor, aniselike odor, Basidiomycota, benzaldehyde, benzyl alcohol, Podaxaceae, volatile
Summary During isolation and concentration of flavors from natural products, the separation of flavors from other substances such as fats and lipids represents a great analytical difficulty. This paper describes a relatively simple method, which allows the simultaneous separation of flavor substances by steam destillation, their extraction and concentration. This method was applied to various fruit powders, the results were compared with other simple methods for the analysis of flavors. The flavor concentrates have been further separated by means of gaschromatography.
Headspace samples, steam distillates and dichloromethane extracts of the most well liked edible mushrooms (Agaricus campestris, Agaricus bisporus, Lepiota procera, Armillaria mellea, Boletus edulis and Cantharellus cibarius) were investigated by means of GC/FID, GC/FTIR/MS and a GC-sniffing technique. The aim of these analyses was the identification of constituents responsible for the typical mushroom odour of each species. To relate GC/Fouriertransform Infrarot-Detektor/MS (GC/FTIR/MS) data with olfactoric ones, the GC-sniffing technique was used. The results, especially of the headspace samples, showed that 1-octen-3-ol, a well-known mushroom aroma compound, is of basic importance for the top note of the investigated mushrooms. More than seventy constituents that additionally have an effect (qualitatively and quantitatively) on the odour impression of these species were identified. Among them especially C8-derivatives contribute in a significant way to the headspace odour of most of the samples. Carbonyls and esters (C4-C14) on the other hand play an important role (e.g. anisaldehyde inAgaricus samples) more in the steam distillate and extract samples.
Material obtained by the CO2 supercritical fluid extraction (SFE) of the wild and cultivated mushrooms Agaricus silvicola and Agaricus bisporus, respectively, was analyzed by g chromatography (GC)-mass spectrometry and GC-Fourier transform infrared spectrometry. SFE gave results comparable with classical extraction techniques for free fatty acids and esters but with fewer manipulative steps and also resulted in the characterization of acids not previously reported from these sources. The organic acids identified included all of the C5-C26 saturated fatty acids, with palmitic and stearic acid predominating, the C-15-C22 fatty acid methyl esters, and the C4-C-11 alpha,omega-dicarboxylic acids. Benzoic acid was a major constituent in the A. silvicola extract but was only a minor constituent in that from A. bisporus. Only the C-8-C20 monocarboxylic saturated fatty acids had been previously identified from these species. Unsaturated fatty acids were virtually absent, with only minor amounts of hexadecenoic and octadecenoic acids observed.
The flavour ofAgaricus 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.Das Aroma vonAgaricus bisporus wurde durch Vergleich der Ergebnisse der chemischen und organoleptischen Analysen desselben Extraktes untersucht. Die natrliche (-)-Form des 1-Octen-3-ols besa ein strkeres Aroma als die (+)-Form und war die wichtigste Aromakomponente. Nukleotide, Aminosuren und Kohlenhydrate hatten auch einen wesentlichen Einflu. Benzaldehyd, Benzylalkohol, 1-Octen-3-on,n-Butter- und Isovaleriansure sowie niedrig siedende flchtige Stoffe waren von geringerer Bedeutung. Ein synergistischer Effekt der Nukleotide, der Kohlenhydrate und des (-)-1-Octen-3-ols auf das Aroma konnte nicht beobachtet werden.
The total non-protein nitrogen content and the amounts of individual non-protein nitrogen compounds, as well as factors affecting the amounts of these compounds in the higher fungi, are reviewed. The non-protein nitrogen compounds most significant in this respect are free amino acids, chitin, nucleic acids and urea; however, urea has only a limited occurrence in the higher fungi. In addition to these compounds, nucleotides and related compounds, ammonia, several kinds of amines and quaternary ammonium compounds, volatile nitrogen compounds (other than amines) and nitrogen-containing vitamins are found in the higher fungi.It is widely agreed that misleading information is obtained when the protein content of mushrooms is estimated from the nitrogen content as determined by the Kjeldahl procedure using the conventional 6.25 conversion factor. Possibilities of using a factor other than the 6.25 factor are discussed.