Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김영석 | * |
dc.date.accessioned | 2018-05-30T08:14:30Z | - |
dc.date.available | 2018-05-30T08:14:30Z | - |
dc.date.issued | 2006 | * |
dc.identifier.issn | 0021-8561 | * |
dc.identifier.other | OAK-3400 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/243673 | - |
dc.description.abstract | The differences in volatile components of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades were observed by applying multivariate statistical methods to GC-MS data sets. A total of 35 and 37 volatile components were identified in raw and cooked pine-mushrooms, respectively. The volatile components in pine-mushrooms were primarily composed of C 8 species, such as 3-octanol, 1-octen-3-ol, 1-octanol, (E)-2-octen-1-ol, 3-octanone, 1-octen-3-one, (E)-2-octenal, and octanoic acid. The levels of ethyl octanoate, junipene, and 3-methyl-3-buten-2-one were much higher in raw pine-mushroom of higher grades, whereas the reverse was true for C 8 components. On the other hand, furfuryl alcohol, benzyl alcohol, phenylethyl alcohol, dihydro-5-methyl-2(3H)-furanone, 2(5H)-furanone, (E)-2-methyl-2-butenal, furfural, phenylacetaldehyde, benzoic acid methyl ester, camphene, and β-pinene were the major components of cooked mushrooms. These volatile components formed by various thermal reactions could be mainly responsible for the difference in volatile components of cooked pine-mushrooms according to their grades. © 2006 American Chemical Society. | * |
dc.language | English | * |
dc.title | Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades | * |
dc.type | Article | * |
dc.relation.issue | 13 | * |
dc.relation.volume | 54 | * |
dc.relation.index | SCI | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.startpage | 4820 | * |
dc.relation.lastpage | 4825 | * |
dc.relation.journaltitle | Journal of Agricultural and Food Chemistry | * |
dc.identifier.doi | 10.1021/jf0601416 | * |
dc.identifier.wosid | WOS:000238418100045 | * |
dc.identifier.scopusid | 2-s2.0-33746477051 | * |
dc.author.google | In H.C. | * |
dc.author.google | Choi H.-K. | * |
dc.author.google | Kim Y.-S. | * |
dc.contributor.scopusid | 김영석(56155360400;57193073735) | * |
dc.date.modifydate | 20240322114732 | * |