Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments

Huiying Zhang; Dandan Pu; Baoguo Sun; Fazheng Ren; Yuyu Zhang; Haitao Chen

doi:10.1016/j.foodchem.2018.03.056

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments

Food Chem. 2018 Aug 30:258:260-268. doi: 10.1016/j.foodchem.2018.03.056. Epub 2018 Mar 15.

Authors

Huiying Zhang¹, Dandan Pu², Baoguo Sun³, Fazheng Ren⁴, Yuyu Zhang⁵, Haitao Chen⁶

Affiliations

¹ Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China. Electronic address: zhanghuiying@cau.edu.cn.
² Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China. Electronic address: b20163060422@cau.edu.cn.
³ Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China. Electronic address: sunbg@btbu.edu.cn.
⁴ Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China. Electronic address: renfazheng@cau.edu.cn.
⁵ Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China. Electronic address: zhangyuyu@btbu.edu.cn.
⁶ Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China. Electronic address: chenht@th.btbu.edu.cn.

PMID: 29655732
DOI: 10.1016/j.foodchem.2018.03.056

Abstract

A study was carried out to determine and compare the key aroma compounds in raw and dry porcini mushroom (Boletus edulis). The volatile fractions were prepared by solvent-assisted flavor evaporation (SAFE), and aroma extract dilution analysis (AEDA) combined with gas chromatography-mass spectrometry (GC-MS) was employed to identify the odorants. Selected aroma compounds were quantitated and odor activity values (OAVs) were calculated revealing OAVs ≥ 1 for 12 compounds in raw porcini, among which 1-octen-3-one showed the highest OAV. In addition to compounds with eight carbon atoms, 3-methylbutanal, (E,E)-2,4-decadienal and (E,E)-2,4-nonadienal were also responsible for the unique aroma profile. In dry mushroom OAVs ≥ 1 were obtained for 20 odorants. Among them, 3-(methylthio)propanal, 1-octen-3-one and pyrazines were determined as predominant odorants. Overall, drying increased complexity of volatile compounds, thus significantly changing the aroma profile of porcini, providing more desirable roasted and seasoning-like flavor and less grass-like and earthy notes.

Keywords: Aroma extract dilution analysis; Aroma profile; Aroma recombination; Odor active value; Porcini mushroom; Quantitation; Solvent-assisted flavor evaporation.

MeSH terms

Agaricales / chemistry*
Agaricales / metabolism
Aldehydes / analysis
Gas Chromatography-Mass Spectrometry
Odorants / analysis
Solvents / chemistry
Volatile Organic Compounds / analysis*

Substances

Aldehydes
Solvents
Volatile Organic Compounds
2,4-decadienal
2,4-nonadienal
isovalerylaldehyde