18C-28 |
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I. H. CHO1, Y.-S. Kim1, and H.-K. Choi2. (1) Food and Nutritional Sciences, Ewha Womans Univ., 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, South Korea, (2) Pharmacy, Chung-Ang Univ., 221 HeukSeok-dong, Dongjak-gu, Seoul, 156-756, South Korea Mushrooms have long been used as foods or flavoring agents due to their unique and subtle flavor. Even though volatile compounds in pine-mushroom (Tricholoma matsutake Sing.), which have one of the most valuable flavor characteristics, have been reported so far, no study has been made on the odor-active compounds in pine-mushroom. The objective of this study was to identify characteristic odor-active compounds of raw pine-mushroom. The volatile compounds in raw pine-mushroom of first grade cultivated in South Korea were isolated by high vacuum sublimation and analyzed using GC-MS and GC-Olfactometry. To investigate characteristic aroma property of raw pine-mushroom, aroma extract dilution analysis (AEDA) based on serial dilution of aroma extract was performed. Flavor dilution (FD) factors for the odor-active compounds in raw pine-mushroom, diluting stepwise with methylene chloride (1:2 by volume), were determined. 1-Octen-3-ol (mushroom-like) and unknown compound (strong green) showed the highest log2FD factors, followed by 3-octanone (mushroom-like), dimethyl sulfone (boiled potato), linalool (citrus), 3-octanol (nutty and buttery), 2(5H)-furanone (floral and orange-like), and phenylethyl alcohol (rose-like).
Session 18C, Food Chemistry: Food composition, analysis and volatiles
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |