Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.)

I. H. Cho, H. J. Namgung, H. K. Choi, Y. S. Kim

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83 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)71-76
Number of pages6
JournalFood Chemistry
Volume106
Issue number1
DOIs
StatePublished - 1 Jan 2008

Keywords

  • AEDA
  • Different parts
  • GC-MS
  • GC-O
  • Key odorant
  • Pine-mushroom (Tricholoma matsutake Sing.)
  • Volatiles

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