Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous AbstractGC-MS Profiling of Volatile Components in Different Fermentation Products of Cordyceps Sinensis Mycelia    Next AbstractFatal Attraction: Ricinus communis Provides an Attractive but Risky Mating Site for Holotrichia parallela Beetles »

Food Chem


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"
Journal Title:Food Chem
Year:2018
Volume:20180315
Issue:
Page Number:260 - 268
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"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 05-11-2024