Mushroom aroma

Uq 1.4378, may occur in the optically active form. It is found, for example, in lavender oil and is a steam-volatile component of mushrooms. l-Octen-3-ol is a liquid with an intense mushroom, forest-earthy odor that can be prepared by a Grignard reaction from vinylmagnesium bromide and hexanal. It is used in lavender compositions and in mushroom aromas. 

Some of the carbonyl compounds and alcohols form important aroma components in various foods. l-Octene-3-one and l-octene-3-ol are the main components of fresh mushroom aromas. From the series of aldehydes, 2-heptenal to 2-decenal are found in potato chips, and 2-nonenal forms an important component of the aroma in carrots. 

The mild green-metallic-mushroom aroma of fresh fish is formed by enzymatic-oxidative degradation of polyunsaturated fatty acids (PUFA) with the participation of... 

These authors mention a mushroom aroma and give an odor threshold range of 2.3-5.3ppb determined by high-resolution GC olfactometry. The (S)-isomer is described with a green, vegetable mouldy flavor (Chemisis, 1999) and the (7 )-isomer with a green, mushroom meaty flavor (Chemisis, 1992). 

Figure 5.9 (h) A mushroom aroma using hydrogen as carrier gas and a polar column with split... 

IR-l-0cten-3-ol (Matsutake alcohol). CgH, 0, Mr 128.21, bp. 175 °C, [alg -20.2° LDjo (rat p.o.) 340 mg/kg. A typical mushrooms aroma constituent (olfactory threshold 1 ppb ) with an earthy-fungal odor impact compound in mushroom and Camem-bert flavor (see cheese flavor), but also occurring in many essential oils and flavors, e.g., in lavender, peppermint, rosemary, and thyme oil, as well as seafood flavors. Only the (/ )-enantiomer occurring in 90-97% enantiomeric excess possesses the pure fungus odor, the (S)-compound has a more vegetable-like odor. 

Vegetables-mushroom Aroma associated with mushrooms... 

Pyrroles are nitrogen-containing heterocychc compounds (Figure 5.5c). 2-formyl pyrrole and 2-acetyl pyrrole are the two most abundant and widely occurring pyrroles in foods [47]. 2-formyl pyrrole has a sweet com-like odor while the 2-acetyl pyrrole has a caramel-like odor. 1-acetonyl pyrrole has been found to have a cookie or mushroom aroma while the pyrrole lactones have a spicy peppery flavor. 

Aroma substances are formed by the enzymatic oxidative degradation of the highly unsaturated fatty acids with the participation of lipoxygenases of varying specificity. These aroma substances contribute to the iruld green-metaUic-mushroom aroma of fresh fish. Dilution analyses have shown that these substances are acetaldehyde, propanal, l-octen-3-one, (Z)-l,5-octadien-3-one, (E,Z)-2,6-nonadienal, (Z,Z)-3,6-nonadienal and (E,E)-2,4-decadienal. 

Dietary Supplements/Health Foods. Powdered crude and/or extracts are used singly or in combination with other herbs in capsule, tablet, or liquid (syrup or drink) form as a general qi) tonic to improve energy, stamina, and resistance to stress and diseases hydro-alcohohc extracts also used to flavor instant soup mixes and herbal drinks because of their mushroom aroma (similar to shiitake). 

Aroma impact compounds that are universal to all varieties of mushrooms include l-octen-3-ol (1 ppb threshold) and l-octen-3-one (0.05 ppb threshold), both of which have been described as having a fresh, wild-mushroom aroma (15). However, l-octen-3-one also possesses a metallic odor, particularly in the context of oxidized oils (34). 

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