Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.)
- Authors
- Cho, In Hee; Kim, Se Young; Choi, Hyung-Kyoon; Kim, Young-Suk
- Issue Date
- Aug-2006
- Publisher
- AMER CHEMICAL SOC
- Keywords
- pine-mushroom (Tricholoma matsutake Sing.); aroma-active compound; gas chromatography-olfactometry; aroma extract dilution analysis
- Citation
- JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.54, no.17, pp 6332 - 6335
- Pages
- 4
- Journal Title
- JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Volume
- 54
- Number
- 17
- Start Page
- 6332
- End Page
- 6335
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/24294
- DOI
- 10.1021/jf0608241
- ISSN
- 0021-8561
1520-5118
- Abstract
- 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 pinemushrooms; 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 C-8 compounds, were identified as the major aroma-active compounds in cooked pine-mushrooms.
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