| Title: | "Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments" |
| Author(s): | Zhang H; Pu D; Sun B; Ren F; Zhang Y; Chen H; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China. Electronic address: zhanghuiying@cau.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China. Electronic address: b20163060422@cau.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China. Electronic address: sunbg@btbu.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China. Electronic address: renfazheng@cau.edu.cn. Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China. Electronic address: zhangyuyu@btbu.edu.cn. Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China. Electronic address: chenht@th.btbu.edu.cn" |
| DOI: | 10.1016/j.foodchem.2018.03.056 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "A study was carried out to determine and compare the key aroma compounds in raw and dry porcini mushroom (Boletus edulis). The volatile fractions were prepared by solvent-assisted flavor evaporation (SAFE), and aroma extract dilution analysis (AEDA) combined with gas chromatography-mass spectrometry (GC-MS) was employed to identify the odorants. Selected aroma compounds were quantitated and odor activity values (OAVs) were calculated revealing OAVs?ª+>/=?ª+1 for 12 compounds in raw porcini, among which 1-octen-3-one showed the highest OAV. In addition to compounds with eight carbon atoms, 3-methylbutanal, (E,E)-2,4-decadienal and (E,E)-2,4-nonadienal were also responsible for the unique aroma profile. In dry mushroom OAVs?ª+>/=?ª+1 were obtained for 20 odorants. Among them, 3-(methylthio)propanal, 1-octen-3-one and pyrazines were determined as predominant odorants. Overall, drying increased complexity of volatile compounds, thus significantly changing the aroma profile of porcini, providing more desirable roasted and seasoning-like flavor and less grass-like and earthy notes" |
| Keywords: | Agaricales/*chemistry/metabolism Aldehydes/analysis Gas Chromatography-Mass Spectrometry Odorants/analysis Solvents/chemistry Volatile Organic Compounds/*analysis Aroma extract dilution analysis Aroma profile Aroma recombination Odor active value Porcini; |
| Notes: | "MedlineZhang, Huiying Pu, Dandan Sun, Baoguo Ren, Fazheng Zhang, Yuyu Chen, Haitao eng England 2018/04/16 Food Chem. 2018 Aug 30; 258:260-268. doi: 10.1016/j.foodchem.2018.03.056. Epub 2018 Mar 15" |
