采用香气萃取稀释分析、定量和香气重组实验对生牛肝菌（Boletus edulis）和干牛肝菌的关键香气化合物进行特征描述和比较。
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.
机构信息
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
出版信息
Food Chem. 2018 Aug 30;258:260-268. doi: 10.1016/j.foodchem.2018.03.056. Epub 2018 Mar 15.
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.
一项研究旨在确定并比较生牛肝菌（Boletus edulis）和干牛肝菌中的关键香气化合物。采用溶剂辅助风味蒸发（SAFE）法制备挥发性成分，并用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）分析鉴定香气成分。定量分析了选定的香气化合物，并计算了气味活度值（OAV），结果表明生牛肝菌中有 12 种化合物的 OAV≥1，其中 1-辛烯-3-酮的 OAV 最高。除了具有 8 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-壬二烯醛也对其独特的香气轮廓起作用。在干牛肝菌中，有 20 种气味化合物的 OAV≥1。其中，3-（甲硫基）丙醛、1-辛烯-3-酮和吡嗪类化合物被确定为主要气味化合物。总的来说，干燥增加了挥发性化合物的复杂性，从而显著改变了牛肝菌的香气特征，提供了更令人愉悦的烘烤和调味风味，减少了草味和泥土味。
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