Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) According to their grades
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Cho, IH | - |
dc.contributor.author | Choi, HK | - |
dc.contributor.author | Kim, YS | - |
dc.date.available | 2019-05-30T06:40:54Z | - |
dc.date.issued | 2006-06 | - |
dc.identifier.issn | 0021-8561 | - |
dc.identifier.issn | 1520-5118 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/24323 | - |
dc.description.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. | - |
dc.format.extent | 6 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | AMER CHEMICAL SOC | - |
dc.title | Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) According to their grades | - |
dc.type | Article | - |
dc.identifier.doi | 10.1021/jf0601416 | - |
dc.identifier.bibliographicCitation | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.54, no.13, pp 4820 - 4825 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000238418100045 | - |
dc.identifier.scopusid | 2-s2.0-33746477051 | - |
dc.citation.endPage | 4825 | - |
dc.citation.number | 13 | - |
dc.citation.startPage | 4820 | - |
dc.citation.title | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | - |
dc.citation.volume | 54 | - |
dc.type.docType | Article | - |
dc.publisher.location | 미국 | - |
dc.subject.keywordAuthor | pine-mushroom (Tricholoma matsutake Sing.) | - |
dc.subject.keywordAuthor | difference | - |
dc.subject.keywordAuthor | grade | - |
dc.subject.keywordAuthor | volatile | - |
dc.subject.keywordAuthor | GC-MS | - |
dc.subject.keywordAuthor | principal component analysis (PCA) | - |
dc.subject.keywordPlus | CHROMATOGRAPHY-MASS SPECTROMETRY | - |
dc.subject.keywordPlus | IDENTIFYING DIFFERENCES | - |
dc.subject.keywordPlus | FLAVOR COMPONENTS | - |
dc.subject.keywordPlus | EDIBLE MUSHROOMS | - |
dc.subject.keywordPlus | GC-MS | - |
dc.subject.keywordPlus | SAMPLES | - |
dc.subject.keywordPlus | AROMA | - |
dc.subject.keywordPlus | IDENTIFICATION | - |
dc.subject.keywordPlus | METABOLITES | - |
dc.subject.keywordPlus | PROFILE | - |
dc.relation.journalResearchArea | Agriculture | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Agriculture, Multidisciplinary | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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