School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
Food Res Int. 2020 Oct;136:109485. doi: 10.1016/j.foodres.2020.109485. Epub 2020 Jun 27.
Mushrooms from different varieties and manufacturing methods show different flavor profiles. In order to understand the sensory attributes and aroma compounds of boletus, the discrepancy of aroma profile in four varieties of boletus was determined using gas chromatography-olfactometry combined with sensory analysis and partial least squares regression analysis (PLSR). Sensory analysis revealed that Boletus Edulis had potent roasted and buttery attributes, Boletus Aereu exhibited woody note and Boletus Auripes Pk presented powerful floral and smoky aromas, while Boletus Rubellus Krombh showed weakness in five sensory attributes. The quantitative analysis revealed that the dominant volatiles in boletus samples were esters, aldehydes, acids, alcohols, pyrazines, ketones and phenols. A total of 42 potent aroma compounds (OAVs > 1) were determined by aroma extract dilution analysis and quantitative analysis. 1-Octen-3-ol and 2,5-dimethylpyrazine were the potent aroma compounds among four boletus samples. In addition, the key aroma compounds were 3-(methylthio)propionaldehyde and 2,6-dimethylpyrazine in Boletus edulis. Isovaleric acid, 2,6-dimethylpyrazine, benzeneacetaldehyde and (E)-2-octenal were the key aroma compounds in Boletus aereu. In Boletus auripes Pk, isovaleric acid, 3-ethylphenol and 2,6-dimethylpyrazine were the key aroma compounds, while 3-methylvaleric acid, isovaleric acid and 2,3-dimethylpyrazine significantly contributed to the aroma of boletus rubellus Krombh. Indeed, PLSR indicated that significant difference on aroma resulted from different varieties of boletus.
不同品种和不同加工方法的蘑菇表现出不同的风味特征。为了了解牛肝菌的感官属性和香气成分，采用气相色谱-嗅闻结合感官分析和偏最小二乘回归分析（PLSR）的方法，确定了四种牛肝菌的香气特征差异。感官分析表明，美味牛肝菌具有浓郁的烤香和黄油香，红绒牛肝菌具有木质香气，红牛肝菌具有强烈的花香和烟熏香气，而红铆钉菇在五种感官属性上较弱。定量分析表明，牛肝菌样品中的主要挥发性物质为酯类、醛类、酸类、醇类、吡嗪类、酮类和酚类。通过香气提取物稀释分析和定量分析，共确定了 42 种具有强烈香气的化合物（OAV>1）。1-辛烯-3-醇和 2,5-二甲基吡嗪是四种牛肝菌样品中的强烈香气化合物。此外，在美味牛肝菌中，关键香气化合物为 3-（甲硫基）丙醛和 2,6-二甲基吡嗪。异戊酸、2,6-二甲基吡嗪、苯乙醛和（E）-2-辛烯醛是红绒牛肝菌的关键香气化合物。在红牛肝菌中，异戊酸、3-乙基苯酚和 2,6-二甲基吡嗪是关键香气化合物，而 3-甲基戊酸、异戊酸和 2,3-二甲基吡嗪对红铆钉菇的香气有显著贡献。事实上，PLSR 表明，不同品种的牛肝菌在香气上存在显著差异。
