| Title: | Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) |
| Author(s): | Cho IH; Kim SY; Choi HK; Kim YS; |
| Address: | "Department of Food Science and Technology, Ewha Womans University, Seoul 120-750, South Korea" |
| ISSN/ISBN: | 0021-8561 (Print) 0021-8561 (Linking) |
| 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 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: | "Agaricales/*chemistry Chromatography, Gas Gas Chromatography-Mass Spectrometry *Hot Temperature Humans Ketones/analysis Odorants/*analysis Smell;" |
| Notes: | "MedlineCho, In Hee Kim, Se Young Choi, Hyung-Kyoon Kim, Young-Suk eng Research Support, Non-U.S. Gov't 2006/08/17 J Agric Food Chem. 2006 Aug 23; 54(17):6332-5. doi: 10.1021/jf060824l" |
