Aisala, Heikki; Sola, Juha; Hopia, Anu; Linderborg, Kaisa M.; Sandell, Mari published the artcile< Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FID>, Related Products of 104-76-7, the main research area is mushroom volatile compound; Aromagram; Gas chromatography–olfactometry; Mushrooms; Odor; SPME.
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 chromatog.-olfactometry as well as gas chromatog.-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 indexes, 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.
Food Chemistry published new progress about Hydrocarbons Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Related Products of 104-76-7.
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