Character impact odorants from wild mushroom (Lactarius hatsudake) used in Japanese traditional food
Character impact odorants from wild mushroom (Lactarius hatsudake) used in Japanese traditional food
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DOI：
10.1002/ffj.1977
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发表时间：
2010-07-01
影响因子：
2.6
通讯作者：
Matsuda, Naoki
中科院分区：
文献类型：
--
作者：
Miyazawa, Mitsuo;Kawauchi, Yumi;Matsuda, Naoki
采用毛细管气相色谱和气相色谱-质谱联用技术，首次对日本传统食品红汁乳菇（Lactariushatsudake）挥发油的化学成分进行了分析和定量，共分离出76种成分，并鉴定了其中的71种成分。挥发油的主要成分为氧化型倍半萜[顺式异长叶烷酮（624.9 μ g/100 g），α-柏木烯环氧化物（578.7 μ g/100 g），蛇麻烯环氧化物III（453.9 μ g/100 g），clovane（425.4 μ g/100 g）]，脂肪酸[亚油酸（585.9 μ g/100 g）和棕榈油酸（333.3 μ g/100 g）]。对山茱萸挥发油的气味进行了评价。采用GC-MS/O和香气提取物稀释分析法（AEDA）对红汁菇的香气进行了分析，结果表明，红汁菇的绿色、辛香和甜香气味主要由己醛、4-脱氢绿花醇、肉豆蔻醇和苯乙醛组成。初武。版权所有（C）2010约翰威利父子有限公司
The components of the volatile oil from wild mushroom (Lactarius hatsudake), used in Japanese traditional food, were analysed and quantified for the first time by capillary GC and GC-MS. Seventy-six components were separated from the oil and of these 71 components were identified. The main components of the oil were oxidized sesquiterpenes [cis-isolongifolanone (624.9 mu g/100 g), alpha-cedrene epoxide (578.7 mu g/100 g), humulene epoxide III (453.9 mu g/100 g), clovane (425.4 mu g/100 g)], aliphatic acids [linoleic acid (585.9 mu g/100 g) and palmitoleic acid (333.3 mu g/100 g)]. Odour evaluation of the volatile oil from L. hatsudake was also carried out using GC-MS/olfactometry (GC-MS/O) and aroma extract dilution analysis (AEDA), from which it was found that hexanal, 4-dehydroviridiflorol, myliol and phenylacetaldehyde seem to contribute to the green, spicy and sweet odour of L. hatsudake. Copyright (C) 2010 John Wiley & Sons, Ltd.