1‐Octen‐3‐ol in the Cultivated Mushroom, Agaricus bisporus

J. ENG‐LEUN MAU, R. OBERT B. BEELMAN, Gregory Ray Ziegler

Research output: Contribution to journalArticle

54 Citations (Scopus)

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.

Original languageEnglish (US)
Pages (from-to)704-706
Number of pages3
JournalJournal of Food Science
Volume57
Issue number3
DOIs
StatePublished - Jan 1 1992

Fingerprint

Agaricus
Agaricus bisporus
Agaricales
mushrooms
fungal anatomy
Lyases
lyases
Enzymes
enzyme activity
crops
enzymes
tissues

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

MAU, J. ENG‐LEUN ; BEELMAN, R. OBERT B. ; Ziegler, Gregory Ray. / 1‐Octen‐3‐ol in the Cultivated Mushroom, Agaricus bisporus. In: Journal of Food Science. 1992 ; Vol. 57, No. 3. pp. 704-706.
@article{0489cd48b393497f9232a57308dd3fa6,
title = "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. 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.",
author = "MAU, {J. ENG‐LEUN} and BEELMAN, {R. OBERT B.} and Ziegler, {Gregory Ray}",
year = "1992",
month = "1",
day = "1",
doi = "10.1111/j.1365-2621.1992.tb08077.x",
language = "English (US)",
volume = "57",
pages = "704--706",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "3",

}

1‐Octen‐3‐ol in the Cultivated Mushroom, Agaricus bisporus. / MAU, J. ENG‐LEUN; BEELMAN, R. OBERT B.; Ziegler, Gregory Ray.

In: Journal of Food Science, Vol. 57, No. 3, 01.01.1992, p. 704-706.

Research output: Contribution to journalArticle

TY - JOUR

T1 - 1‐Octen‐3‐ol in the Cultivated Mushroom, Agaricus bisporus

AU - MAU, J. ENG‐LEUN

AU - BEELMAN, R. OBERT B.

AU - Ziegler, Gregory Ray

PY - 1992/1/1

Y1 - 1992/1/1

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=84987350922&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84987350922&partnerID=8YFLogxK

U2 - 10.1111/j.1365-2621.1992.tb08077.x

DO - 10.1111/j.1365-2621.1992.tb08077.x

M3 - Article

AN - SCOPUS:84987350922

VL - 57

SP - 704

EP - 706

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 3

ER -