Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) According to their grades
- Authors
- Cho, IH; Choi, HK; Kim, YS
- Issue Date
- Jun-2006
- Publisher
- AMER CHEMICAL SOC
- Keywords
- pine-mushroom (Tricholoma matsutake Sing.); difference; grade; volatile; GC-MS; principal component analysis (PCA)
- Citation
- JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.54, no.13, pp 4820 - 4825
- Pages
- 6
- Journal Title
- JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Volume
- 54
- Number
- 13
- Start Page
- 4820
- End Page
- 4825
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/24323
- DOI
- 10.1021/jf0601416
- ISSN
- 0021-8561
1520-5118
- Abstract
- The differences in volatile components of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades were observed by applying multivariate statistical methods to GC-MS data sets. A total of 35 and 37 volatile components were identified in raw and cooked pine-mushrooms, respectively. The volatile components in pine-mushrooms were primarily composed of C-8 species, such as 3-octanol, 1-octen-3-ol, 1-octanol, (E)-2-octen-1-ol, 3-octanone, 1-octen-3-one, (E)-2-octenal, and octanoic acid. The levels of ethyl octanoate, junipene, and 3-methyl-3-buten-2-one were much higher in raw pine-mushroom of higher grades, whereas the reverse was true for C8 components. On the other hand, furfuryl alcohol, benzyl alcohol, phenylethyl alcohol, dihydro-5-methyl-2(3H)-furanone, 2(5H)-furanone, (E)-2-methyl-2-butenal, furfural, phenylacetaldehyde, benzoic acid methyl ester, camphene, and beta-pinene were the major components of cooked mushrooms. These volatile components formed by various thermal reactions could be mainly responsible for the difference in volatile components of cooked pine-mushrooms according to their grades.
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