1-Octen-3-ol in the Cultivated Mushroom, Agaricus bisporus
ABSTRACT 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. D...
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| Veröffentlicht in: | Journal of food science 1992-05, Vol.57 (3), p.704-706 |
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| container_title | Journal of food science |
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| creator | MAU, J.ENG-LEUN BEELMAN, R.OBERT B. ZIEGLER, G.REGORY R. |
| description | ABSTRACT
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. |
| doi_str_mv | 10.1111/j.1365-2621.1992.tb08077.x |
| format | Article |
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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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1992.tb08077.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Agaricus bisporus ; Biological and medical sciences ; Enzymes ; flavor ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Fungi ; l-octen-3-ol ; mushrooms ; Taste</subject><ispartof>Journal of food science, 1992-05, Vol.57 (3), p.704-706</ispartof><rights>1992 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists May 1992</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5104-34497d1e7bfa5201af1002ffba9bad7217062b0f2e9a9cf4895f0857b58971743</citedby><cites>FETCH-LOGICAL-c5104-34497d1e7bfa5201af1002ffba9bad7217062b0f2e9a9cf4895f0857b58971743</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1992.tb08077.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1992.tb08077.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5444232$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>MAU, J.ENG-LEUN</creatorcontrib><creatorcontrib>BEELMAN, R.OBERT B.</creatorcontrib><creatorcontrib>ZIEGLER, G.REGORY R.</creatorcontrib><title>1-Octen-3-ol in the Cultivated Mushroom, Agaricus bisporus</title><title>Journal of food science</title><description>ABSTRACT
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.</description><subject>Agaricus bisporus</subject><subject>Biological and medical sciences</subject><subject>Enzymes</subject><subject>flavor</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Fungi</subject><subject>l-octen-3-ol</subject><subject>mushrooms</subject><subject>Taste</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><recordid>eNqVkM1u1DAUhS0EEkPhHaIKscLB1z9x3A2qAh2o-rOYViyvnIxNPWSSqZ3A9O1JNKMu2OHNlaXvns8-hJwCy2E6nzY5iEJRXnDIwRieDzUrmdb5_gVZgFaMilLCS7JgjHMKIPVr8ialDZvvoliQM6C3zeA6KmjfZqHLhgeXVWM7hN92cOvsekwPse-3H7PznzaGZkxZHdKuj2N6S1552yb37jhPyP3F17vqG726XX6vzq9oo4BJKqQ0eg1O194qzsB6mOTe19bUdq05aFbwmnnujDWNl6VRnpVK16o0GrQUJ-TDIXcX-8fRpQG3ITWubW3n-jEhFEJzWRQTePoPuOnH2E1vQzBSwuydoLMD1MQ-peg87mLY2viEwHDuFDc4d4pzpzh3isdOcT8tvz8abGps66PtmpCeE5SUkovZ8fmA_Qmte_oPAV5efFlpNv-ZHhJCGtz-OcHGX1hooRX-uFlidVmtlivJUYq_UO-XpA</recordid><startdate>199205</startdate><enddate>199205</enddate><creator>MAU, J.ENG-LEUN</creator><creator>BEELMAN, R.OBERT B.</creator><creator>ZIEGLER, G.REGORY R.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>M7N</scope></search><sort><creationdate>199205</creationdate><title>1-Octen-3-ol in the Cultivated Mushroom, Agaricus bisporus</title><author>MAU, J.ENG-LEUN ; BEELMAN, R.OBERT B. ; ZIEGLER, G.REGORY R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5104-34497d1e7bfa5201af1002ffba9bad7217062b0f2e9a9cf4895f0857b58971743</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1992</creationdate><topic>Agaricus bisporus</topic><topic>Biological and medical sciences</topic><topic>Enzymes</topic><topic>flavor</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Fungi</topic><topic>l-octen-3-ol</topic><topic>mushrooms</topic><topic>Taste</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>MAU, J.ENG-LEUN</creatorcontrib><creatorcontrib>BEELMAN, R.OBERT B.</creatorcontrib><creatorcontrib>ZIEGLER, G.REGORY R.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>MAU, J.ENG-LEUN</au><au>BEELMAN, R.OBERT B.</au><au>ZIEGLER, G.REGORY R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>1-Octen-3-ol in the Cultivated Mushroom, Agaricus bisporus</atitle><jtitle>Journal of food science</jtitle><date>1992-05</date><risdate>1992</risdate><volume>57</volume><issue>3</issue><spage>704</spage><epage>706</epage><pages>704-706</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>ABSTRACT
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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1992.tb08077.x</doi><tpages>3</tpages></addata></record> |
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| ispartof | Journal of food science, 1992-05, Vol.57 (3), p.704-706 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library Journals |
| subjects | Agaricus bisporus Biological and medical sciences Enzymes flavor Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Fungi l-octen-3-ol mushrooms Taste |
| title | 1-Octen-3-ol in the Cultivated Mushroom, Agaricus bisporus |
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