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Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments

Zhang, Huiying et al.

Food chemistry. Volume 258:(2018):no.; 20180830; 260-268 -- Elsevier Science

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  • Title:
    Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments
  • Author: Zhang, Huiying;
    Pu, Dandan;
    Sun, Baoguo;
    Ren, Fazheng;
    Zhang, Yuyu;
    Chen, Haitao
  • Found In: Food chemistry. Volume 258:(2018):no.; 20180830; 260-268
  • Journal Title: Food chemistry
  • Subjects: Food Analysis; Food Composition; LCSH: Food Analysis; LCSH: Food Composition; Dewey: 664
  • Rights: Licensed
  • Publication Details: Elsevier Science
  • Abstract: HighlightsThe most predominant odorant in raw porcini (Boletus edulis) was 1-octen-3-one.3-(Methylthio)propanal, 1-octen-3-one and pyrazines were key odorants in dry porcini.Pyrazines were detected in raw porcini and increased sharply after drying.AbstractA study was carried out to determine and compare the key aroma compounds in raw and dry porcini mushroom (Boletus edulis). The volatile fractions were prepared by solvent-assisted flavor evaporation (SAFE), and aroma extract dilution analysis (AEDA) combined with gas chromatography-mass spectrometry (GC–MS) was employed to identify the odorants. Selected aroma compounds were quantitated and odor activity values (OAVs) were calculated revealing OAVs ≥ 1 for 12 compounds in raw porcini, among which 1-octen-3-one showed the highest OAV. In addition to compounds with eight carbon atoms, 3-methylbutanal, (E,E)-2,4-decadienal and (E,E)-2,4-nonadienal were also responsible for the unique aroma profile. In dry mushroom OAVs ≥ 1 were obtained for 20 odorants. Among them, 3-(methylthio)propanal, 1-octen-3-one and pyrazines were determined as predominant odorants. Overall, drying increased complexity of volatile compounds, thus significantly changing the aroma profile of porcini, providing more desirable roasted and seasoning-like flavor and less grass-like and earthy notes.
  • Identifier: Journal ISSN: 0308-8146
  • Publication Date: 2018
  • Physical Description: Electronic
  • Shelfmark(s): ELD Digital store
    3977.284000
  • UIN: ETOCvdc_100057316594.0x000001

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