| Title: | Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis |
| Author(s): | Cho IH; Lee SM; Kim SY; Choi HK; Kim KO; 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: | "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" |
| Keywords: | "Adult Agaricales/*chemistry Chromatography, Gas/*methods Female Humans Odorants/*analysis *Smell *Taste;" |
| Notes: | "MedlineCho, In Hee Lee, Soh Min Kim, Se Young Choi, Hyung-Kyoon Kim, Kwang-Ok Kim, Young-Suk eng Research Support, Non-U.S. Gov't 2007/02/28 J Agric Food Chem. 2007 Mar 21; 55(6):2323-8. doi: 10.1021/jf062702z. Epub 2007 Feb 27" |
