Cho In Hee, Lee Soh Min, Kim Se Young, Choi Hyung-Kyoon, Kim Kwang-Ok, Kim Young-Suk
Department of Food Science and Technology, Ewha Womans University, Seoul 120-750, South Korea.
J Agric Food Chem. 2007 Mar 21;55(6):2323-8. doi: 10.1021/jf062702z. Epub 2007 Feb 27.
Two independent approaches, gas chromatography-olfactometry and sensory analysis, were used to evaluate and compare the aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of four different grades. The aroma-active compounds responsible for the sensory attributes of pine- mushrooms were investigated based on the correlation between instrumental and sensory analyses through partial least-square regression. Piny, meaty, and floral attributes were strongly correlated with each other and were the most important descriptors for defining the pine-mushrooms of the highest grade, and they decreased as the grade decreased. Among 23 aroma-active compounds, (E)-2-decenal, alpha-terpineol, phenylethyl alcohol, and 2-methylbutanoic acid ethyl ester contributed most to these attributes. On the other hand, the major aroma characteristics of the pine-mushrooms of the lowest grade were wet soil-like, alcohol, metallic, moldy, and fermented, and they decreased as the grade increased. These aroma characteristics were strongly associated with 1-octen-3-one, 1-octen-3-ol, 3-octanol, 3-octanone, (E)-2-octen-1-ol, and methional.
采用气相色谱 - 嗅觉测定法和感官分析法这两种独立方法，对四个不同等级的松茸（Tricholoma matsutake Sing.）的香气特征进行评估和比较。通过偏最小二乘回归，基于仪器分析和感官分析之间的相关性，研究了赋予松茸感官特性的香气活性化合物。松木味、肉香味和花香属性彼此之间高度相关，是定义最高等级松茸的最重要描述符，且随着等级降低而减弱。在23种香气活性化合物中，（E）-2-癸烯醛、α-松油醇、苯乙醇和2-甲基丁酸乙酯对这些属性贡献最大。另一方面，最低等级松茸的主要香气特征为湿土味、酒精味、金属味、霉味和发酵味，且随着等级升高而减弱。这些香气特征与1-辛烯-3-酮、1-辛烯-3-醇、3-辛醇、3-辛酮、（E）-2-辛烯-1-醇和甲硫醛密切相关。
