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Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.)
- Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.)
- In H.C.; Se Y.K.; Choi H.-K.; Kim Y.-S.
- Ewha Authors
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- Journal of Agricultural and Food Chemistry
- Journal of Agricultural and Food Chemistry vol. 54, no. 17, pp. 6332 - 6335
- SCIE; SCOPUS
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- 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.
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