Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis
- Authors
- Cho, In Hee; Lee, Soh Min; Kim, Se Young; Choi, Hyung-Kyoon; Kim, Kwang-Ok; Kim, Young-Suk
- Issue Date
- Mar-2007
- Publisher
- AMER CHEMICAL SOC
- Keywords
- pine-mushroom (Tricholoma matsutake Sing.); instrument-sensory correlations; GC-O; quantitative descriptive analysis (QDA); partial least-square regression (PLSR)
- Citation
- JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.55, no.6, pp 2323 - 2328
- Pages
- 6
- Journal Title
- JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Volume
- 55
- Number
- 6
- Start Page
- 2323
- End Page
- 2328
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/24122
- DOI
- 10.1021/jf062702z
- ISSN
- 0021-8561
1520-5118
- Abstract
- Two independent approaches, gas chromatography-olfactometry and sensory analysis, were used to evaluate and compare the aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of four different grades. The aroma-active compounds responsible for the sensory attributes of pine- mushrooms were investigated based on the correlation between instrumental and sensory analyses through partial least-square regression. Piny, meaty, and floral attributes were strongly correlated with each other and were the most important descriptors for defining the pine-mushrooms of the highest grade, and they decreased as the grade decreased. Among 23 aroma-active compounds, (E)-2-decenal, alpha-terpineol, phenylethyl alcohol, and 2-methylbutanoic acid ethyl ester contributed most to these attributes. On the other hand, the major aroma characteristics of the pine-mushrooms of the lowest grade were wet soil-like, alcohol, metallic, moldy, and fermented, and they decreased as the grade increased. These aroma characteristics were strongly associated with 1-octen-3-one, 1-octen-3-ol, 3-octanol, 3-octanone, (E)-2-octen-1-ol, and methional.
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