Characterization of Aroma-Active Compounds in Raw and Cooked Pine-Mushrooms (Tricholoma matsutake Sing.)
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- 作者：In Hee Cho ; Se Young Kim ; Hyung-Kyoon Choi ; Young-Suk Kim
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2006
- 出版时间：August 23, 2006
- 年：2006
- 卷：54
- 期：17
- 页码：6332 - 6335
- 全文大小：39K
- 年卷期：v.54,no.17(August 23, 2006)
- ISSN：1520-5118
文摘
The characteristic aroma-active compounds in raw and cooked pine-mushrooms (Tricholomamatsutake Sing.) were investigated by gas chromatography-olfactometry using aroma extract dilutionanalysis. 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 andbuttery), 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 beformed by diverse thermal reactions during the cooking process, together with C8 compounds, wereidentified as the major aroma-active compounds in cooked pine-mushrooms.