Zhang Huiying, Huang Dian, Pu Dandan, Zhang Yuyu, Chen Haitao, Sun Baoguo, Ren Fazheng
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
Food Res Int. 2020 Jul;133:109112. doi: 10.1016/j.foodres.2020.109112. Epub 2020 Feb 19.
The present research investigated the relationships among sensory attributes and volatile components in dry porcini mushrooms by multivariate statistical analyses. The sensory characteristics were based on quantitative descriptive analysis and consumer hedonic assessment. The volatile compounds were extracted by solid-phase microextraction, then were identified using gas chromatography-mass spectrometry and gas chromatography-olfactometry. The results showed that the high hedonic rating of porcini mushrooms was due in part to its aroma notes such as seasoning-like, roasted, cacao-like and smoky. High hedonic liking and positive aromas of porcini mushrooms could be responsible for the volatiles including 3-(methylthio)propanal, 3-(methylthio)propanol, pyrazines, phenolic and furanone components. On the other hand, raw mushroom-like, cardboard-like, as well as sweaty attributes were attributed to the relatively low hedonic liking of porcini mushrooms, which correlated with high contents of 1-octen-3-ol, octanal, 2-pentylfuran and 3-methylbutanoic acid. The information reported here could be important for the quality control of commercial porcini mushrooms by providing an approach to strengthen the interpretation of sensory data by showing how they were affected by the chemical properties.
本研究通过多元统计分析，探究了干牛肝菌的感官属性与挥发性成分之间的关系。感官特征基于定量描述分析和消费者喜好度评估。挥发性化合物采用固相微萃取法提取，然后通过气相色谱-质谱联用仪和气相色谱-嗅觉测量仪进行鉴定。结果表明，牛肝菌较高的喜好度部分归因于其香气特征，如类似调味料、烤制、可可和烟熏的香气。牛肝菌较高的喜好度和积极的香气可能与包括3-（甲硫基）丙醛、3-（甲硫基）丙醇、吡嗪类、酚类和呋喃酮类成分的挥发性物质有关。另一方面，类似生蘑菇、纸板以及汗臭味等属性则导致牛肝菌的喜好度相对较低，这些属性与1-辛烯-3-醇、辛醛、2-戊基呋喃和3-甲基丁酸的高含量相关。此处报告的信息对于商业牛肝菌的质量控制可能具有重要意义，它通过展示感官数据如何受到化学性质的影响，提供了一种加强感官数据解释的方法。
