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Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.)

Title
Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.)
Authors
In H.C.Se Y.K.Choi H.-K.Kim Y.-S.
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2006
Journal Title
Journal of Agricultural and Food Chemistry
ISSN
0021-8561JCR Link
Citation
vol. 54, no. 17, pp. 6332 - 6335
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
The characteristic aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) were investigated by gas chromatography- olfactometry using aroma extract dilution analysis. 1-Octen-3-one (mushroom-like) was the major aroma-active compound in raw pine-mushrooms; this compound had the highest flavor dilution factor, followed by ethyl 2-methylbutyrate (floral and sweet), linalool (citrus-like), methional (boiled potato-like), 3-octanol (mushroom-like and buttery), 1-octen-3-ol (mushroom-like), (E)-2-octen-1-ol (mushroom-like), and 3-octanone (mushroom-like and buttery). By contrast, methional, 2-acetylthiazole (roasted), an unknown compound (chocolate-like), 3-hydroxy-2-butanone (buttery), and phenylacetaldehyde (floral and sweet), which could be formed by diverse thermal reactions during the cooking process, together with C 8 compounds, were identified as the major aroma-active compounds in cooked pine-mushrooms. © 2006 American Chemical Society.
DOI
10.1021/jf060824l
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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