| Title: | Comparative flavor profile analysis of four different varieties of Boletus mushrooms by instrumental and sensory techniques |
| Author(s): | Zhuang J; Xiao Q; Feng T; Huang Q; Ho CT; Song S; |
| Address: | "School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA. Electronic address: ctho@sebs.rutgers.edu. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China. Electronic address: sshqingg@163.com" |
| DOI: | 10.1016/j.foodres.2020.109485 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Mushrooms from different varieties and manufacturing methods show different flavor profiles. In order to understand the sensory attributes and aroma compounds of boletus, the discrepancy of aroma profile in four varieties of boletus was determined using gas chromatography-olfactometry combined with sensory analysis and partial least squares regression analysis (PLSR). Sensory analysis revealed that Boletus Edulis had potent roasted and buttery attributes, Boletus Aereu exhibited woody note and Boletus Auripes Pk presented powerful floral and smoky aromas, while Boletus Rubellus Krombh showed weakness in five sensory attributes. The quantitative analysis revealed that the dominant volatiles in boletus samples were esters, aldehydes, acids, alcohols, pyrazines, ketones and phenols. A total of 42 potent aroma compounds (OAVs > 1) were determined by aroma extract dilution analysis and quantitative analysis. 1-Octen-3-ol and 2,5-dimethylpyrazine were the potent aroma compounds among four boletus samples. In addition, the key aroma compounds were 3-(methylthio)propionaldehyde and 2,6-dimethylpyrazine in Boletus edulis. Isovaleric acid, 2,6-dimethylpyrazine, benzeneacetaldehyde and (E)-2-octenal were the key aroma compounds in Boletus aereu. In Boletus auripes Pk, isovaleric acid, 3-ethylphenol and 2,6-dimethylpyrazine were the key aroma compounds, while 3-methylvaleric acid, isovaleric acid and 2,3-dimethylpyrazine significantly contributed to the aroma of boletus rubellus Krombh. Indeed, PLSR indicated that significant difference on aroma resulted from different varieties of boletus" |
| Keywords: | *Agaricales Basidiomycota Gas Chromatography-Mass Spectrometry *Volatile Organic Compounds/analysis Aroma-active compounds Boletus Gas chromatography-olfactometry Odor activity value Partial least squares regression Solvent assisted flavor evaporation; |
| Notes: | "MedlineZhuang, Jinda Xiao, Qing Feng, Tao Huang, Qingrong Ho, Chi-Tang Song, Shiqing eng Research Support, Non-U.S. Gov't Canada 2020/08/28 Food Res Int. 2020 Oct; 136:109485. doi: 10.1016/j.foodres.2020.109485. Epub 2020 Jun 27" |
