Effects of Browning Inhibitors on Sensory Evaluation and Change of Volatile Aroma of Mushroom during Storage

Abstract

Abstract: To improve the quality of fresh-preserving mushroom, effects of conventional browning inhibitors on the fresh-preserving were studied. Orthogonal tests were carried out to investigate the effects of browning inhibitors on sensory valuation and content of 1-octene-3-o. The results showed that the optimal addition dosage of Cys, VC and citric acid is respectively 1, 0.8 and 20 g per liter water, and the soaking time is 20 min with comprehesive consideration of sensory evaluation and content of 1-octene-3-ol. The major aroma components of fresh mushrooms are benazldehyde, 1-octene-3-ol, 3-ocenone and 3-octenol. The content of 1-octene-3-ol is the highest in these aroma components, and the content of 1-octene-3-ol decreases with the time extension. The contents of 3-octenol and benzyl alcohol are the lowest, while the contents of benazldehyde and 3-octenone change little during storage. The content of 1-octene-3-ol of mushroom treated with browning inhibitors is higher than that of original mushroom, while other volatile aromas contents are reverse.

Key words: mushroom, sensory evaluation, 1-octence-3-ol, browning inhibitors

HUANG Jin-Song, CHEN Jian-Bing, YANG Xiao-Hong, DU Xian-Feng. Effects of Browning Inhibitors on Sensory Evaluation and Change of Volatile Aroma of Mushroom during Storage[J]. FOOD SCIENCE, 2008, 29(7): 448-451.

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Effects of Browning Inhibitors on Sensory Evaluation and Change of Volatile Aroma of Mushroom during Storage

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