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Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms.
J Agric Food Chem. 2008 Mar 12; 56(5):1704-12.JA

Abstract

Volatile and semivolatile components of 11 wild edible mushrooms, Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, and Cantharellus cibarius, were determined by headspace solid-phase microextraction (HS-SPME) and by liquid extraction combined with gas chromatography-mass spectrometry (GC-MS). Fifty volatiles and nonvolatiles components were formally identified and 13 others were tentatively identified. Using sensorial analysis, the descriptors "mushroomlike", "farm-feed", "floral", "honeylike", "hay-herb", and "nutty" were obtained. A correlation between sensory descriptors and volatiles was observed by applying multivariate analysis (principal component analysis and agglomerative hierarchic cluster analysis) to the sensorial and chemical data. The studied edible mushrooms can be divided in three groups. One of them is rich in C8 derivatives, such as 3-octanol, 1-octen-3-ol, trans-2-octen-1-ol, 3-octanone, and 1-octen-3-one; another one is rich in terpenic volatile compounds; and the last one is rich in methional. The presence and contents of these compounds give a considerable contribution to the sensory characteristics of the analyzed species.

Authors+Show Affiliations

REQUI MTE/Serviço de Farmacognosia, Faculdade de Farmácia da Universidade do Porto, R. Aníbal Cunha 164, 4050-047 Porto, Portugal. pguedes@ff.up.ptNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18266318

Citation

de Pinho, P Guedes, et al. "Correlation Between the Pattern Volatiles and the Overall Aroma of Wild Edible Mushrooms." Journal of Agricultural and Food Chemistry, vol. 56, no. 5, 2008, pp. 1704-12.
de Pinho PG, Ribeiro B, Gonçalves RF, et al. Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms. J Agric Food Chem. 2008;56(5):1704-12.
de Pinho, P. G., Ribeiro, B., Gonçalves, R. F., Baptista, P., Valentão, P., Seabra, R. M., & Andrade, P. B. (2008). Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms. Journal of Agricultural and Food Chemistry, 56(5), 1704-12. https://doi.org/10.1021/jf073181y
de Pinho PG, et al. Correlation Between the Pattern Volatiles and the Overall Aroma of Wild Edible Mushrooms. J Agric Food Chem. 2008 Mar 12;56(5):1704-12. PubMed PMID: 18266318.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms. AU - de Pinho,P Guedes, AU - Ribeiro,Bárbara, AU - Gonçalves,Rui F, AU - Baptista,Paula, AU - Valentão,Patrícia, AU - Seabra,Rosa M, AU - Andrade,Paula B, Y1 - 2008/02/12/ PY - 2008/2/13/pubmed PY - 2008/4/29/medline PY - 2008/2/13/entrez SP - 1704 EP - 12 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 5 N2 - Volatile and semivolatile components of 11 wild edible mushrooms, Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, and Cantharellus cibarius, were determined by headspace solid-phase microextraction (HS-SPME) and by liquid extraction combined with gas chromatography-mass spectrometry (GC-MS). Fifty volatiles and nonvolatiles components were formally identified and 13 others were tentatively identified. Using sensorial analysis, the descriptors "mushroomlike", "farm-feed", "floral", "honeylike", "hay-herb", and "nutty" were obtained. A correlation between sensory descriptors and volatiles was observed by applying multivariate analysis (principal component analysis and agglomerative hierarchic cluster analysis) to the sensorial and chemical data. The studied edible mushrooms can be divided in three groups. One of them is rich in C8 derivatives, such as 3-octanol, 1-octen-3-ol, trans-2-octen-1-ol, 3-octanone, and 1-octen-3-one; another one is rich in terpenic volatile compounds; and the last one is rich in methional. The presence and contents of these compounds give a considerable contribution to the sensory characteristics of the analyzed species. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/18266318/Correlation_between_the_pattern_volatiles_and_the_overall_aroma_of_wild_edible_mushrooms_ L2 - https://doi.org/10.1021/jf073181y DB - PRIME DP - Unbound Medicine ER -