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Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FID.
Food Chem. 2019 Jun 15; 283:566-578.FC

Abstract

Although Nordic wild edible mushrooms offer a wide range of different odors their scientific examination has been scarce. The aim of this study was to characterize the aroma compounds of four Finnish wild mushroom species with trained assessors using gas chromatography-olfactometry as well as gas chromatography-mass spectrometry. Headspace volatiles were extracted from sous vide cooked mushroom samples (Boletus edulis, Lactarius camphoratus, Cantharellus cibarius and Craterellus tubaeformis) using solid-phase microextraction. Odor-contributing compounds were measured with two columns of differing polarity using the detection frequency method. Compounds were identified based on reference compounds, linear retention indices, odor descriptions, and mass spectrometry. Both the volatile compound profiles and the aromagrams were distinct with characteristic compounds for each species. The results demonstrate that especially saturated and unsaturated aldehydes and ketones contribute to the odor of the studied wild mushrooms. This thorough comparison also indicates compounds linked to the sensory properties of mushrooms.

Authors+Show Affiliations

University of Turku, Department of Biochemistry, Food Chemistry and Food Development, FI-20014 Turku, Finland; University of Turku, Functional Foods Forum, FI-20014 Turku, Finland. Electronic address: heikki.aisala@utu.fi.University of Turku, Department of Biochemistry, Food Chemistry and Food Development, FI-20014 Turku, Finland.University of Turku, Functional Foods Forum, FI-20014 Turku, Finland.University of Turku, Department of Biochemistry, Food Chemistry and Food Development, FI-20014 Turku, Finland.University of Turku, Functional Foods Forum, FI-20014 Turku, Finland; Monell Chemical Senses Center, Philadelphia, PA, USA.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30722913

Citation

Aisala, Heikki, et al. "Odor-contributing Volatile Compounds of Wild Edible Nordic Mushrooms Analyzed With HS-SPME-GC-MS and HS-SPME-GC-O/FID." Food Chemistry, vol. 283, 2019, pp. 566-578.
Aisala H, Sola J, Hopia A, et al. Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FID. Food Chem. 2019;283:566-578.
Aisala, H., Sola, J., Hopia, A., Linderborg, K. M., & Sandell, M. (2019). Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FID. Food Chemistry, 283, 566-578. https://doi.org/10.1016/j.foodchem.2019.01.053
Aisala H, et al. Odor-contributing Volatile Compounds of Wild Edible Nordic Mushrooms Analyzed With HS-SPME-GC-MS and HS-SPME-GC-O/FID. Food Chem. 2019 Jun 15;283:566-578. PubMed PMID: 30722913.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FID. AU - Aisala,Heikki, AU - Sola,Juha, AU - Hopia,Anu, AU - Linderborg,Kaisa M, AU - Sandell,Mari, Y1 - 2019/01/17/ PY - 2018/09/17/received PY - 2019/01/04/revised PY - 2019/01/09/accepted PY - 2019/2/7/entrez PY - 2019/2/7/pubmed PY - 2019/3/13/medline KW - Aromagram KW - Gas chromatography–olfactometry KW - Mushrooms KW - Odor KW - SPME SP - 566 EP - 578 JF - Food chemistry JO - Food Chem VL - 283 N2 - Although Nordic wild edible mushrooms offer a wide range of different odors their scientific examination has been scarce. The aim of this study was to characterize the aroma compounds of four Finnish wild mushroom species with trained assessors using gas chromatography-olfactometry as well as gas chromatography-mass spectrometry. Headspace volatiles were extracted from sous vide cooked mushroom samples (Boletus edulis, Lactarius camphoratus, Cantharellus cibarius and Craterellus tubaeformis) using solid-phase microextraction. Odor-contributing compounds were measured with two columns of differing polarity using the detection frequency method. Compounds were identified based on reference compounds, linear retention indices, odor descriptions, and mass spectrometry. Both the volatile compound profiles and the aromagrams were distinct with characteristic compounds for each species. The results demonstrate that especially saturated and unsaturated aldehydes and ketones contribute to the odor of the studied wild mushrooms. This thorough comparison also indicates compounds linked to the sensory properties of mushrooms. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30722913/Odor_contributing_volatile_compounds_of_wild_edible_Nordic_mushrooms_analyzed_with_HS_SPME_GC_MS_and_HS_SPME_GC_O/FID_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(19)30121-9 DB - PRIME DP - Unbound Medicine ER -