Characterization of Aroma-Active Compounds in Raw and Cooked Pine-Mushrooms (Tricholoma matsutake Sing.)

The characteristic aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) were investigated by gas chromatography−olfactometry using aroma extract dilution analysis. 1-Octen-3-one (mushroom-like) was the major aroma-active compound in raw pine-mushrooms; this compound h...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-08, Vol.54 (17), p.6332-6335
Main Authors: Cho, In Hee, Kim, Se Young, Choi, Hyung-Kyoon, Kim, Young-Suk
Format: Article
Language:English
Subjects:
Agaricales - chemistry
aroma extract dilution analysis
Biological and medical sciences
Chromatography, Gas
cooking
edible fungi
flavor dilution factor
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
gas chromatography
Gas Chromatography-Mass Spectrometry
Hot Temperature
Humans
Ketones - analysis
mushrooms
odor compounds
Odorants - analysis
odors
olfactometry
Polyporales
raw foods
Smell
Tricholoma matsutake
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The characteristic aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) were investigated by gas chromatography−olfactometry using aroma extract dilution analysis. 1-Octen-3-one (mushroom-like) was the major aroma-active compound in raw pine-mushrooms; this compound had the highest flavor dilution factor, followed by ethyl 2-methylbutyrate (floral and sweet), linalool (citrus-like), methional (boiled potato-like), 3-octanol (mushroom-like and buttery), 1-octen-3-ol (mushroom-like), (E)-2-octen-1-ol (mushroom-like), and 3-octanone (mushroom-like and buttery). By contrast, methional, 2-acetylthiazole (roasted), an unknown compound (chocolate-like), 3-hydroxy-2-butanone (buttery), and phenylacetaldehyde (floral and sweet), which could be formed by diverse thermal reactions during the cooking process, together with C8 compounds, were identified as the major aroma-active compounds in cooked pine-mushrooms. Keywords: Pine-mushroom (Tricholoma matsutake Sing.); aroma-active compound; gas chromatography-olfactometry; aroma extract dilution analysis
ISSN:0021-8561
1520-5118
DOI:10.1021/jf060824l