Selli, SerkanGüçlü, GamzeSevindik, OnurKelebek, Haşim2025-01-062025-01-0620210308-81461873-707210.1016/j.foodchem.2021.1295762-s2.0-85103100390https://doi.org/10.1016/j.foodchem.2021.129576https://hdl.handle.net/20.500.14669/2772Volatiles, 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.eninfo:eu-repo/semantics/closedAccessMushroomCooking effectsOlfactometryVolatilesPhenolicsAntioxidantsArticle33773480Q1354WOS:000642465900003Q1