Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김광옥 | * |
dc.contributor.author | 김영석 | * |
dc.date.accessioned | 2017-02-15T08:02:03Z | - |
dc.date.available | 2017-02-15T08:02:03Z | - |
dc.date.issued | 2007 | * |
dc.identifier.issn | 0021-8561 | * |
dc.identifier.other | OAK-3874 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/234269 | - |
dc.description.abstract | Two independent approaches, gas chromatography-olfactometry and sensory analysis, were used to evaluate and compare the aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of four different grades. The aroma-active compounds responsible for the sensory attributes of pine-mushrooms were investigated based on the correlation between instrumental and sensory analyses through partial least-square regression. Piny, meaty, and floral attributes were strongly correlated with each other and were the most important descriptors for defining the pine-mushrooms of the highest grade, and they decreased as the grade decreased. Among 23 aroma-active compounds, (E)-2-decenal, α-terpineol, phenylethyl alcohol, and 2-methylbutanoic acid ethyl ester contributed most to these attributes. On the other hand, the major aroma characteristics of the pine-mushrooms of the lowest grade were wet soil-like, alcohol, metallic, moldy, and fermented, and they decreased as the grade increased. These aroma characteristics were strongly associated with 1-octen-3-one, 1-octen-3-ol, 3-octanol, 3-octanone, (E)-2-octen-1-ol, and methional. © 2007 American Chemical Society. | * |
dc.language | English | * |
dc.title | Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis | * |
dc.type | Article | * |
dc.relation.issue | 6 | * |
dc.relation.volume | 55 | * |
dc.relation.index | SCI | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.startpage | 2323 | * |
dc.relation.lastpage | 2328 | * |
dc.relation.journaltitle | Journal of Agricultural and Food Chemistry | * |
dc.identifier.doi | 10.1021/jf062702z | * |
dc.identifier.wosid | WOS:000244867300040 | * |
dc.identifier.scopusid | 2-s2.0-34147110987 | * |
dc.author.google | In H.C. | * |
dc.author.google | Soh M.L. | * |
dc.author.google | Se Y.K. | * |
dc.author.google | Choi H.-K. | * |
dc.author.google | Kim K.-O. | * |
dc.author.google | Kim Y.-S. | * |
dc.contributor.scopusid | 김광옥(7409315718;57193501163) | * |
dc.contributor.scopusid | 김영석(56155360400;57193073735) | * |
dc.date.modifydate | 20240322114551 | * |