Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis.
Two independent approaches, gas chromatography-olfactometry and sensory analysis, were used to 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 analyses through partial least-square regression. Piny, meaty, and floral attributes were strongly correlated with each other and were the most important descriptors for defining the pine-mushrooms of the highest grade, and they decreased as the grade decreased. Among 23 aroma-active compounds, (E)-2-decenal, alpha-terpineol, phenylethyl alcohol, and 2-methylbutanoic acid ethyl ester contributed most to these attributes. On the other hand, the major aroma characteristics of the pine-mushrooms of the lowest grade were wet soil-like, alcohol, metallic, moldy, and fermented, and they decreased as 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.
Cho
In Hee
IH
Department of Food Science and Technology, Ewha Womans University, Seoul 120-750, South Korea.
Lee
Soh Min
SM
Kim
Se Young
SY
Choi
Hyung-Kyoon
HK
Kim
Kwang-Ok
KO
Kim
Young-Suk
YS
D000328:Adult; D000363:Agaricales / Q000737:chemistry*; D002849:Chromatography, Gas / Q000379:methods*; D005260:Female; D006801:Humans; D009812:Odorants / Q000032:analysis*; D012903:Smell; D013649:Taste