Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC?MS-O and LC-DAD-ESI-MS/MS

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.contributor.authorSelli, Serkan
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorSevindik, Onur
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:43:45Z
dc.date.available2025-01-06T17:43:45Z
dc.date.issued2021
dc.description.abstractVolatiles, key odorants, phenolics and antioxidant properties of raw, boiled and oven-cooked champignon and oyster mushrooms were investigated. Total concentration of the volatiles was drastically reduced by both cooking treatments and the lowest contents were found in the oven-cooked sample. Alcohols and terpenes were the dominant aroma groups in the raw champignon and oyster sample, respectively. The highest FD factor (FD = 2048) was found for 1-octen-3-one and methional in raw and boiled champignon samples while the same FD factor was determined in 1-octen-3-ol and methional in raw and boiled oyster samples. It was determined that the phenolics were more abundant in champignon samples than the oyster samples and that the boiling process caused a decrease while oven-cooking resulted in an increase in the amount of phenolics in both varieties. It was revealed that cooking was a crucial factor for the key odorants and phenolics in champignon and oyster mushrooms.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [116O938]
dc.description.sponsorshipThe authors sincerely thank to the Scientific and Technological Research Council of Turkey (TUBITAK) for financial support (Project number: 116O938). Also, they thank Dr. Muharrem Keskin, a faculty member at Hatay Mustafa Kemal University, Turkey for his outstanding contribution in the editing of the manuscript.
dc.identifier.doi10.1016/j.foodchem.2021.129576
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid33773480
dc.identifier.scopus2-s2.0-85103100390
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2021.129576
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2772
dc.identifier.volume354
dc.identifier.wosWOS:000642465900003
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectMushroom
dc.subjectCooking effects
dc.subjectOlfactometry
dc.subjectVolatiles
dc.subjectPhenolics
dc.subjectAntioxidants
dc.titleVariations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC?MS-O and LC-DAD-ESI-MS/MS
dc.typeArticle

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