- Volume 33 Issue 3
Aroma Characteristics of Neungee(Sarcodon aspratus)
- 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)
- Published : 2001.06.30
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.
Sarcodon aspratus;flavor compounds;simutaneous distillation and extraction;supercritical fluid extraction;headspace;aroma extract dilution analysis