Cutting root treatment combined with low-temperature storage regimes on non-volatile and volatile compounds of Oudemansiella raphanipes was written by Xia, Rongrong;Wang, Zicheng;Xu, Heran;Hou, Zhenshan;Li, Yunting;Wang, Yafei;Feng, Yao;Zhang, Xiang;Xin, Guang. And the article was included in LWT–Food Science and Technology in 2022.Reference of 3391-86-4 This article mentions the following:
Oudemansiella raphanipes (O. raphanipes) has recently been gaining popularity due to its active and flavor compounds In this study, the profiles of phenolics, flavonoids, non-volatile and volatile compounds of fresh O. raphanipes were subjected to cutting root (CR) and pulling root (PR) harvesting methods during different storage temperatures (5掳C and 20掳C) were investigated. The results showed that CR treatment effectively increased phenolic and flavonoid contents, maintained the sensory scores and the umami value based on e-tongue, increased more C8 volatile contents, and inhibited off-flavor acids production during 5掳C storage. The EUC values of the fresh O. raphanipes ranged from 4.72 to 23.66 g monosodium glutamate (MSG) 100 g-1, which TAVs were at a relatively high level in CR treatment than in PR treatment. A two-way anal. of variance (ANOVA) and principal component anal. (PCA) revealed statistically significant differences in different harvesting methods that affected the mushroom flavor. Eleven components were screened as taste characteristics contributors by partial least squares regression model (PLS-R) anal., including Glu, umami nucleotides, and 1-octene-3-ol and 3-octanone. Thus, the cutting root treatment is a promising method for obtaining the high flavor quality of fresh O. raphanipes during cooling storage. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Reference of 3391-86-4).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. Secondary alcohols are easily oxidized without breaking carbon-carbon bonds only as far as the ketone stage. No further oxidation is seen except under very stringent conditions.Reference of 3391-86-4
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts