title: Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
abstract: 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 C8 compounds, were identified as the major aroma-active compounds in cooked pine-mushrooms.
authors.affiliation: Department of Food Science and Technology, Ewha Womans University, Seoul 120-750, South Korea.
authors.forename: In Hee
authors.initials: IH
authors.lastname: Cho
authors.forename: Se Young
authors.initials: SY
authors.lastname: Kim
authors.forename: Hyung-Kyoon
authors.initials: HK
authors.lastname: Choi
authors.forename: Young-Suk
authors.initials: YS
authors.lastname: Kim
mesh_terms: D000363:Agaricales / Q000737:chemistry*; D002849:Chromatography, Gas; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D006801:Humans; D007659:Ketones / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D012903:Smell
chemical_list: D007659:Ketones; C113805:1-octen-3-one