TY - JOUR
T1 - Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID
AU - Aisala, Heikki
AU - Sola, Juha
AU - Hopia, Anu
AU - Linderborg, Kaisa M.
AU - Sandell, Mari
N1 - Funding Information:
This work was supported by the University of Turku Graduate School (UTUGS) and its Doctoral Program in Molecular Life Sciences (DPMLS), by the Niemi foundation research grant (2015), by the Academy of Finland ( MS309408 ), and by the project “Innovative Technologies and Concepts for Business Growth Based on Finnish Mushrooms” (3135/31/2015) funded by Business Finland (formerly the Finnish Funding Agency for Innovation).
Publisher Copyright:
© 2019 The Authors
PY - 2019/1
Y1 - 2019/1
N2 - 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 chromatography–olfactometry as well as gas chromatography–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 indices, 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.
AB - 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 chromatography–olfactometry as well as gas chromatography–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 indices, 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.
UR - http://www.scopus.com/inward/record.url?scp=85060531621&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2019.01.053
DO - 10.1016/j.foodchem.2019.01.053
M3 - Article
SN - 0308-8146
VL - 283
SP - 566
EP - 578
JO - Food Chemistry
JF - Food Chemistry
ER -