Comparison of various extraction conditions in Agaricus bisporus by gas chromatography mass spectrometry (HS-GC/MS) technique

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dc.authorid0000-0003-3412-5971
dc.contributor.authorTaskin, Hatira
dc.contributor.authorKafkas, Ebru
dc.contributor.authorBuyukalaca, Saadet
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2013
dc.departmentNiğde ÖHÜ
dc.description.abstractThis study was conducted at Horticulture Department of Cukurova University, Adana, Turkey, during 2011-2012 years to determine volatile aroma compounds of Agaricus bisporus and the most useful extraction technique. Agaricus bisporus is one of the commonly consumed and cultivated edible mushrooms all over the world. Edible mushrooms are consumed for their taste and aroma as well as nutritional characteristics. Therefore, aroma studies on mushrooms are very important. Fresh sample of Agaricus bisporus (Sylvan A15 variety) obtained from Mega Tesnim Mushroom Company, Turkey, was used as material. Volatile aroma compounds were performed by Headspace Gas Chromatography Mass Spectrometry (HSGC/MS). Three different extraction methods were examined. Extraction was done at 35 degrees C (Extraction Method 1), 50 degrees C (Extraction Method 2) and 60 degrees C (Extraction Method 3) using heated magnetic stirrer and duration was 20 min. Experiment results showed that EM2 was the most useful method for determining aroma compounds of Agaricus bisporus, 15, 21 and 8 different aroma components were identified through EM1, EM2 and EM3 extraction methods, respectively. Alcohols, acids, ketones, esters, phenol, 2-heptanamine; 2-octanamine; 1,3-benzenediamine, 4-methyl; isopropyl myristinate; 6-chloro-11,11-dimethyl-10,11-dihydro-7, 10-epoxy-7H-cyclohepta [d]-1, 2,4-triazolo [4,3-b] pyridazine; N,N,4-trimethyl-benzene-sulfonamide; 2-methylpyrazolo; 3-(perhydro-1, 4, 2-oxain-4-yl) carbonylpyridine; cis,trans-2, 2'-(1,2-phenylenedivinylene) difuran; benzene and butyroin were determined. 1-Octen-3-ol was found to be the major aroma compound through EM1 and EM2 extraction method at levels of 62.93% and 39.04%, respectively. 2H-Benzimidazol-2-one was identified tobe the major component through EM3 extraction method.
dc.description.sponsorshipCukurova University Scientific Research Projects Coordinating Office [CU-BAP-ZF2010BAP27]
dc.description.sponsorshipThe authors want to special thanks to the Cukurova University Scientific Research Projects Coordinating Office (CU-BAP-ZF2010BAP27) for aroma analyses.
dc.identifier.endpage99
dc.identifier.issn1459-0255
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84880292537
dc.identifier.scopusqualityN/A
dc.identifier.startpage97
dc.identifier.urihttps://hdl.handle.net/11480/4470
dc.identifier.volume11
dc.identifier.wosWOS:000321902400001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherWFL PUBL
dc.relation.ispartofJOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAgaricus bisporus
dc.subjectvolatiles
dc.subjectheadspace
dc.subjectgas chromatography-mass spectrometry
dc.subject1-octen-3-ol
dc.subject2H-benzimidazol-2-one
dc.titleComparison of various extraction conditions in Agaricus bisporus by gas chromatography mass spectrometry (HS-GC/MS) technique
dc.typeArticle

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