Cooking and frying induce a significant change in the flavor of edible mushrooms; though the material causes of these changes are hardly studied so far. By applying the concept of molecular sensory on fried champignons the main flavors were characterized and quantified for the first time. The comparison with odorants in raw mushrooms showed significant quantitative changes caused by the thermal treatment in a variety of odorants. Interestingly, however, Strecker aldehydes, compounds known from the thermal degradation of amino acids, increased within a few hours already during the storage of raw mushrooms, so that an enzymatic formation could be expected. Studies on dried porcini showed that the enzymes are apparently not inactivated by drying, because water addition resulted in a drastic increase in the Strecker aldehydes.
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Cooking and frying induce a significant change in the flavor of edible mushrooms; though the material causes of these changes are hardly studied so far. By applying the concept of molecular sensory on fried champignons the main flavors were characterized and quantified for the first time. The comparison with odorants in raw mushrooms showed significant quantitative changes caused by the thermal treatment in a variety of odorants. Interestingly, however, Strecker aldehydes, compounds known from...
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