Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms

• Type: Article in International Scientific Journal
• Date: 2008

Authors

De Pinho, PG (Author) Other; Barbara Ribeiro (Author) Other; Rui F Goncalves (Author) Other; Paula Baptista (Author) Other; Patrfcia Valentao (Author) FFUP; Rosa M Seabra (Author) Other; Paula B Andrade (Author) FFUP

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 56 No. 24

Pages: 1704-1712

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 104 Citations

ISI Web of Science

Scopus - 116 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-004-0WV

DOI: 10.1021/jf073181y

Resumo (PT): 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. <br> <br> <a target="_blank" href="http://pubs.acs.org/doi/abs/10.1021/jf073181y"> Texto integral</a> <br> <br>

Abstract (EN): 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9