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.
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。
