Aroma profile of the anise‐like odour mushroom Cortinarius odorifer
Aroma profile of the anise‐like odour mushroom Cortinarius odorifer
复制标题
DOI：
10.1002/ffj.3250
复制
发表时间：
2015-09
影响因子：
2.6
通讯作者：
Vanessa Kleofas;F. Popa;M. Fraatz;M. Rühl;G. Kost;H. Zorn
中科院分区：
文献类型：
--
作者：
Vanessa Kleofas;F. Popa;M. Fraatz;M. Rühl;G. Kost;H. Zorn
采用液/液萃取法提取香椿子实体的香气化合物，并通过溶剂辅助风味蒸发（SAFE）纯化。通过气相色谱-质谱法和嗅觉测定法在两个不同极性的柱上鉴定气味活性化合物，并通过感官检测进行描述。本文首次报道了C. odorifer 的挥发性。此外，还进行了香气提取物稀释分析（AEDA）来鉴定主要风味化合物。最后，通过气相色谱火焰离子化检测（GC-FID）对挥发物进行定量。 C. odorifer 的主要气味化合物是对茴香酸甲酯，FD 因子为 8,192，浓度为 120 mg kg-1。对茴香酸甲酯也是造成 C. odorifer 特有的茴香样气味的化合物。版权所有 © 2015 约翰·威利父子有限公司
The aroma compounds of fruiting bodies of C. odorifer were extracted by means of liquid/liquid extraction and purified by solvent assisted flavour evaporation (SAFE). The odour active compounds were identified by gas chromatography-mass spectrometry and olfactometry on two columns of different polarity and described by sensory detection. The volatilom of C. odorifer is reported here for the first time. Additionally, an aroma extract dilution analysis (AEDA) was performed to identify the main flavour compounds. Finally, the volatiles were quantified by GC flame ionization detection (GC-FID). The main odour compound of C. odorifer was methyl p-anisate with an FD factor of 8,192 and a concentration of 120 mg kg-1. Methyl p-anisate was also the compound responsible for the characteristic anise-like odour of C. odorifer. Copyright © 2015 John Wiley & Sons, Ltd.