Aroma Characteristics of Neungee(Sarcodon aspratus)

능이버섯의 향기특성

  • Jeong, Ok-Jin (Department of Food Science and Technology, Chungbuk National University) ;
  • Yoon, Hyang-Sik (Department of Food Science and Technology, Chungbuk National University) ;
  • Min, Young-Kyoo (Department of Food Science and Technology, Chungbuk National University)
  • 정옥진 (충북대학교 식품공학과) ;
  • 윤향식 (충북대학교 식품공학과) ;
  • 민용규 (충북대학교 식품공학과)
  • Published : 2001.06.30

Abstract

Flavor compounds in Neungee (sarcodon aspratus) were extracted by simutaneous distillation and extraction (SDE), supercritical fluid extraction (SFE) and headspace method. Flavor compounds obtained by various extraction methods were analyzed with GC and GC-MS. The funtionality of flavor compounds were determined by aroma extract dilution analysis (AEDA) of GC-ofactometry methods. Fifty one flavor compounds were totally identified in Neungee mushroom. However, the numbers of flavor extracted SDE, SFE and headspace were 33, 26 and 17 respectively. The major flavor compounds obtained by SDE, SFE and headspace were 1-octen-3-ol, 1-octen-3-one, 3-octanone, 2-octen-1-ol, 3-octanol, 1-octanol and benzenealdehyde. As the results of sniffing test, the major flavor compounds were found to be fresh mushroom flavor, wood flavor, refreshing sweet flavor, mold flavor, bitter-mushroom and metalic-flavor.

Keywords

Sarcodon aspratus;flavor compounds;simutaneous distillation and extraction;supercritical fluid extraction;headspace;aroma extract dilution analysis