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 language||English (US)|
|Number of pages||3|
|Journal||Journal of Food Science|
|State||Published - May 1992|
All Science Journal Classification (ASJC) codes
- Food Science