View : 645 Download: 0
Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades
- Title
- Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades
- Authors
- In H.C.; Choi H.-K.; Kim Y.-S.
- Ewha Authors
- 김영석
- SCOPUS Author ID
- 김영석
- Issue Date
- 2006
- Journal Title
- Journal of Agricultural and Food Chemistry
- ISSN
- 0021-8561
- Citation
- Journal of Agricultural and Food Chemistry vol. 54, no. 13, pp. 4820 - 4825
- Indexed
- SCI; SCIE; SCOPUS
- Document Type
- Article
- 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.
- DOI
- 10.1021/jf0601416
- Appears in Collections:
- 공과대학 > 식품생명공학과 > Journal papers
- Files in This Item:
There are no files associated with this item.
- Export
- RIS (EndNote)
- XLS (Excel)
- XML