Zhang, Huiying published the artcileMultivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis), Quality Control of 111-87-5, the main research area is porcini mushroom sensory characterization multivariate analysis; Aroma characteristic; Dry porcini mushroom; Hedonic rating; Multivariate analysis; Relative odor activity value; Volatile compound.
The present research investigated the relationships among sensory attributes and volatile components in dry porcini mushrooms by multivariate statistical analyses. The sensory characteristics were based on quant. descriptive anal. and consumer hedonic assessment. The volatile compounds were extracted by solid-phase microextraction, then were identified using gas chromatog.-mass spectrometry and gas chromatog.-olfactometry. The results showed that the high hedonic rating of porcini mushrooms was due in part to its aroma notes such as seasoning-like, roasted, cacao-like and smoky. High hedonic liking and pos. aromas of porcini mushrooms could be responsible for the volatiles including 3-(methylthio)propanal, 3-(methylthio)propanol, pyrazines, phenolic and furanone components. On the other hand, raw mushroom-like, cardboard-like, as well as sweaty attributes were attributed to the relatively low hedonic liking of porcini mushrooms, which correlated with high contents of 1-octen-3-ol, octanal, 2-pentylfuran and 3-methylbutanoic acid. The information reported here could be important for the quality control of com. porcini mushrooms by providing an approach to strengthen the interpretation of sensory data by showing how they were affected by the chem. properties.
Food Research International published new progress about Boletus edulis. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Quality Control of 111-87-5.
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