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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
Food Chemistry ( IF 8.5 ) Pub Date : 2018-03-15 , DOI: 10.1016/j.foodchem.2018.03.056
Huiying Zhang , Dandan Pu , Baoguo Sun , Fazheng Ren , Yuyu Zhang , Haitao Chen

A 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.



中文翻译:

表征和在原料和干牛肝菌蘑菇键的芳香化合物(比较牛肝菌由芳香提取物稀释分析,定量和香气重组实验)

的研究进行了确定和在原料比较关键芳香化合物和干牛肝菌蘑菇(牛肝菌)。挥发性成分通过溶剂辅助风味蒸发法(SAFE)制备,然后采用芳香萃取物稀释分析(AEDA)与气相色谱-质谱联用(GC-MS)进行鉴别。对选定的香气化合物进行定量,并计算气味活性值(OAVs),表明生牛肝菌中12种化合物的OAVs≥1,其中1-octen-3-one的OAV值最高。除具有八个碳原子的化合物外,3-甲基丁醛,(E,E)-2,4-癸二烯醛和(E,E)-2,4-nonadienalal也负责独特的香气特征。在干蘑菇中,有20种气味的OAV≥1。其中,3-(甲硫基)丙醛,1-辛烯-3-酮和吡嗪被确定为主要的增香剂。总的来说,干燥增加了挥发性化合物的复杂性,从而大大改变了牛肝菌的香气,提供了更理想的烤制和调味样风味,而减少了草样和泥土味。

更新日期:2018-03-15
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