Changes in the key aroma compounds of matsutake mushroom ( Tricholoma matsutake Sing. ) from Canada during pan-frying el
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ORIGINAL PAPER
Changes in the key aroma compounds of matsutake mushroom (Tricholoma matsutake Sing.) from Canada during pan‑frying elucidated by application of the sensomics approach Veronika A. Pueschel1 · Peter Schieberle2 Received: 22 June 2020 / Revised: 25 August 2020 / Accepted: 29 August 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract A distillate obtained by solvent extraction and solvent-assisted flavor evaporation (SAFE) from raw, unprocessed matsutake mushrooms (Tricholoma matsutake Sing.) from Canada were analyzed by application of the aroma extraction dilution analysis (AEDA). Twenty-eight aroma-active compounds were detected in the flavor dilution (FD) factor range of 4–4096 among which (E)-methyl cinnamate (sweet, fruity), 4-methylquinazoline (minty), 1-octen-3-one (mushroom-like), trans4,5-epoxy-(E)-2-decenal (metallic), and 3-methylbutanoic (sweaty) appeared with the highest FD factors. Quantitation of 18 odour-active compounds by stable isotope dilution assays, and a calculation of odour activity values (OAV ratio of concentration to odour threshold) confirmed 1-octen-3-one and (E)-methyl cinnamate as well as (E,E)-2,4-nonadienal, and 3-methylbutanal with OAVs ≥ 390 as key aroma compounds of the raw matsutake. A quantitative study on changes in the concentrations of (E)-methyl cinnamate over time suggested its rapid enzymatic formation within a few minutes. After panfrying, among the 36 odour-active compounds located by AEDA, the highest FD factors were determined for 4-hydroxy2,5-dimethyl-3(2H)-furanone (caramel-like), (E)-methyl cinnamate, 4-methylquinazoline, 2H-chromen-2-one (woodruff, almond-like), 1-octen-3-one, (Z)-methyl cinnamate (fruity), trans-4,5-epoxy-(E)-2-decenal, and 2-aminoacetophenone (foxy). Based on the quantitative data, the highest OAVs ≥ 278 were calculated for (E)-methyl cinnamate, (E,E)-2,4-nonadienal, (Z)-1,5-octadien-3-one, and 3-methylbutanal. The overall aroma profile of the pan-fried matsutake could be simulated by an aroma recombinate of 17 odorants in their natural concentrations occurring in the mushrooms. A total of 14 compounds were newly identified in matsutake. Keywords Sensomics · 1-Octen-3-one · (E)-Methyl cinnamate · Aroma recombinate Abbreviations AEDA Aroma extract dilution analysis DW Dry weight FD Flavour dilution FFAP Free fatty acid phase GC/O Gas chromatography/olfactometry GCxGC–MS Comprehensive gas chromatography coupled to a mass spectrometer * Peter Schieberle [email protected] 1
Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München (Formerly Deutsche Forschungsanstalt für Lebensmittelchemie), Lise‑Meitner‑Straße 34, 85354 Freising, Germany
Fakultät für Chemie der Technischen Universität München, Lichtenbergstrasse 4, 85748 Garching, Germany
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TD-GC/TOF–MS Two-dimensional gas chromatography coupled to a time-of-flight mass spectrometer HS-SPME Headspace/solid-phase micro-extraction ID Internal diameter m/z Mass/charge ratio MCSS Moving column stream switc
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