TY - JOUR
T1 - Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.)
AU - Cho, I. H.
AU - Namgung, H. J.
AU - Choi, H. K.
AU - Kim, Y. S.
N1 - Funding Information:
This study was funded in part by the Korea Science and Engineering Foundation (R01-2004-000-10276-0) and the Korea Research Foundation (KRF-2005-908-C00064).
PY - 2008/1/1
Y1 - 2008/1/1
N2 - The pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.) were compared for differences in their profiles of volatiles and key odorants. We identified 24 and 21 volatile components in the pileus and in the stipe of pine-mushrooms, of which 3-phenyl-2-propenoic acid methyl ester (methyl cinnamate) and 1-octen-3-ol were most abundant, respectively. The C8 components, such as 1-octen-3-ol, 3-octanol, and (E)-2-octen-1-ol, were more prevalent in the stipe than in the pileus. On the other hand, 1-octen-3-one (mushroom-like) was the most potent key odorant in both the pileus and the stipe. The flavor dilution (FD) factors of 1-octen-3-ol (mushroom-like), 3-octanol (mushroom-like/buttery), (E)-2-octen-1-ol (mushroom-like), and 3-octanone (mushroom-like/buttery), exhibiting the typical fungal odor note, were higher in the stipe than in the pileus. In contrast, the FD factors of odorants possessing sweet, floral, green, and citrus odor descriptions, such as linalool (sweet and citrus), 2-methyl-butanoic acid ethyl ester (sweet and floral), 2-methyl-3-buten-2-ol (fresh green), α-terpineol (pine-tree-like), and (E)-2-decenal (orange-like and fatty), were higher in the pileus than in the stipe.
AB - The pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.) were compared for differences in their profiles of volatiles and key odorants. We identified 24 and 21 volatile components in the pileus and in the stipe of pine-mushrooms, of which 3-phenyl-2-propenoic acid methyl ester (methyl cinnamate) and 1-octen-3-ol were most abundant, respectively. The C8 components, such as 1-octen-3-ol, 3-octanol, and (E)-2-octen-1-ol, were more prevalent in the stipe than in the pileus. On the other hand, 1-octen-3-one (mushroom-like) was the most potent key odorant in both the pileus and the stipe. The flavor dilution (FD) factors of 1-octen-3-ol (mushroom-like), 3-octanol (mushroom-like/buttery), (E)-2-octen-1-ol (mushroom-like), and 3-octanone (mushroom-like/buttery), exhibiting the typical fungal odor note, were higher in the stipe than in the pileus. In contrast, the FD factors of odorants possessing sweet, floral, green, and citrus odor descriptions, such as linalool (sweet and citrus), 2-methyl-butanoic acid ethyl ester (sweet and floral), 2-methyl-3-buten-2-ol (fresh green), α-terpineol (pine-tree-like), and (E)-2-decenal (orange-like and fatty), were higher in the pileus than in the stipe.
KW - AEDA
KW - Different parts
KW - GC-MS
KW - GC-O
KW - Key odorant
KW - Pine-mushroom (Tricholoma matsutake Sing.)
KW - Volatiles
UR - http://www.scopus.com/inward/record.url?scp=34548289054&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2007.05.047
DO - 10.1016/j.foodchem.2007.05.047
M3 - Article
AN - SCOPUS:34548289054
SN - 0308-8146
VL - 106
SP - 71
EP - 76
JO - Food Chemistry
JF - Food Chemistry
IS - 1
ER -