« Previous AbstractGroundwater Remediation of Volatile Organic Compounds Using Nanofiltration and Reverse Osmosis Membranes-A Field Study    Next AbstractLinking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms »

Food Chem

Title:		Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FID
Author(s):		Aisala H; Sola J; Hopia A; Linderborg KM; Sandell M;
Address:		"University of Turku, Department of Biochemistry, Food Chemistry and Food Development, FI-20014 Turku, Finland; University of Turku, Functional Foods Forum, FI-20014 Turku, Finland. Electronic address: heikki.aisala@utu.fi. University of Turku, Department of Biochemistry, Food Chemistry and Food Development, FI-20014 Turku, Finland. University of Turku, Functional Foods Forum, FI-20014 Turku, Finland. University of Turku, Functional Foods Forum, FI-20014 Turku, Finland; Monell Chemical Senses Center, Philadelphia, PA, USA"
Journal Title:		Food Chem
Year:		2019
Volume:		20190117
Issue:
Page Number:		566 - 578
DOI:		10.1016/j.foodchem.2019.01.053
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Although Nordic wild edible mushrooms offer a wide range of different odors their scientific examination has been scarce. The aim of this study was to characterize the aroma compounds of four Finnish wild mushroom species with trained assessors using gas chromatography-olfactometry as well as gas chromatography-mass spectrometry. Headspace volatiles were extracted from sous vide cooked mushroom samples (Boletus edulis, Lactarius camphoratus, Cantharellus cibarius and Craterellus tubaeformis) using solid-phase microextraction. Odor-contributing compounds were measured with two columns of differing polarity using the detection frequency method. Compounds were identified based on reference compounds, linear retention indices, odor descriptions, and mass spectrometry. Both the volatile compound profiles and the aromagrams were distinct with characteristic compounds for each species. The results demonstrate that especially saturated and unsaturated aldehydes and ketones contribute to the odor of the studied wild mushrooms. This thorough comparison also indicates compounds linked to the sensory properties of mushrooms"
Keywords:		"Agaricales/*chemistry/metabolism Chromatography, Gas/*methods Gas Chromatography-Mass Spectrometry/*methods Odorants/*analysis Olfactometry Principal Component Analysis Solid Phase Microextraction Volatile Organic Compounds/*analysis/isolation & purificat;"
Notes:		"MedlineAisala, Heikki Sola, Juha Hopia, Anu Linderborg, Kaisa M Sandell, Mari eng England 2019/02/07 Food Chem. 2019 Jun 15; 283:566-578. doi: 10.1016/j.foodchem.2019.01.053. Epub 2019 Jan 17"