Abstract
Sensory data indicated that raw caps (Agaricus bisporus) had a higher degree of desirable mushroom aroma than raw stems, however, cooked caps and stems were judged to be the same in aroma. Medium sized mushrooms were generally found to have more desirable aroma than small or large mushrooms. Storage for up to 1 days was detrimental to raw and cooked cap and stem aromas. Gas chromatographic analysis revealed that the level of 1-octen-3-ol and 1-octen-3-one increased with maturity, storage and cooking with higher levels of both found in the caps as compared to the stems. Correlation of sensory and analytical data indicate that 1-octen-3-ol is associated with desirable mushroom aroma whereas 1-octen-3-orce is not. Information of this type should be useful in the harvesting and distribution of mushrooms.
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