| Title: | Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis) |
| Author(s): | Zhang H; Huang D; Pu D; Zhang Y; Chen H; Sun B; Ren F; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China. Electronic address: zhanghuiying@btbu.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: b20163060422@cau.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China. Electronic address: zhangyuyu@btbu.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China. Electronic address: chenht@th.btbu.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: sunbg@btbu.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: renfazheng@cau.edu.cn" |
| DOI: | 10.1016/j.foodres.2020.109112 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The present research investigated the relationships among sensory attributes and volatile components in dry porcini mushrooms by multivariate statistical analyses. The sensory characteristics were based on quantitative descriptive analysis and consumer hedonic assessment. The volatile compounds were extracted by solid-phase microextraction, then were identified using gas chromatography-mass spectrometry and gas chromatography-olfactometry. The results showed that the high hedonic rating of porcini mushrooms was due in part to its aroma notes such as seasoning-like, roasted, cacao-like and smoky. High hedonic liking and positive aromas of porcini mushrooms could be responsible for the volatiles including 3-(methylthio)propanal, 3-(methylthio)propanol, pyrazines, phenolic and furanone components. On the other hand, raw mushroom-like, cardboard-like, as well as sweaty attributes were attributed to the relatively low hedonic liking of porcini mushrooms, which correlated with high contents of 1-octen-3-ol, octanal, 2-pentylfuran and 3-methylbutanoic acid. The information reported here could be important for the quality control of commercial porcini mushrooms by providing an approach to strengthen the interpretation of sensory data by showing how they were affected by the chemical properties" |
| Keywords: | Adolescent Adult Agaricales/*chemistry Basidiomycota/*chemistry Female Gas Chromatography-Mass Spectrometry Humans Male Middle Aged Multivariate Analysis Odorants/*analysis Olfactometry Philosophy Smell/*drug effects Solid Phase Microextraction Volatile O; |
| Notes: | "MedlineZhang, Huiying Huang, Dian Pu, Dandan Zhang, Yuyu Chen, Haitao Sun, Baoguo Ren, Fazheng eng Randomized Controlled Trial Research Support, Non-U.S. Gov't Canada 2020/05/30 Food Res Int. 2020 Jul; 133:109112. doi: 10.1016/j.foodres.2020.109112. Epub 2020 Feb 19" |
