Differentiation of Aroma Characteristics of Pine-Mushrooms (Tricholoma matsutake Sing.) of Different Grades Using Gas Chromatography-Olfactometry and Sensory Analysis
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- 作者：In Hee Cho ; Soh Min Lee ; Se Young Kim ; Hyung-Kyoon Choi ; Kwang-Ok Kim ; Young-Suk Kim
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2007
- 出版时间：March 21, 2007
- 年：2007
- 卷：55
- 期：6
- 页码：2323 - 2328
- 全文大小：59K
- 年卷期：v.55,no.6(March 21, 2007)
- ISSN：1520-5118
文摘
Two independent approaches, gas chromatography-olfactometry and sensory analysis, were usedto 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 analysesthrough partial least-square regression. Piny, meaty, and floral attributes were strongly correlatedwith each other and were the most important descriptors for defining the pine-mushrooms of thehighest grade, and they decreased as the grade decreased. Among 23 aroma-active compounds,(E)-2-decenal, 
-terpineol, phenylethyl alcohol, and 2-methylbutanoic acid ethyl ester contributedmost to these attributes. On the other hand, the major aroma characteristics of the pine-mushroomsof the lowest grade were wet soil-like, alcohol, metallic, moldy, and fermented, and they decreasedas 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.
-terpineol, phenylethyl alcohol, and 2-methylbutanoic acid ethyl ester contributedmost to these attributes. On the other hand, the major aroma characteristics of the pine-mushroomsof the lowest grade were wet soil-like, alcohol, metallic, moldy, and fermented, and they decreasedas 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.