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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 316 - 320 (5page)
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초록· 키워드
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Changes in flavor compounds in pine mushroom (Tricholoma matsutake) liquor added with pine tree chips were analyzed using gas chromatography/mass spectrometry. While three flavor compounds were detected in the control, fifteen were detected in the pine mushroom liquor added with pine tree chips. After eightweeks of aging, the relative concentrations of β-fenchyl alcohol, 2-octanol, and methyl cinnamate, which are distinctive flavor characteristics of the pine mushroom, increased by 67.57%, 2.14%, and 0.94%, respectively, when pine tree chips were added (5%). Principal component analysis revealed that although flavor characteristics of the pine mushroom liquor were affected by the increased production of β-fenchyl alcohol due to the addition of pine tree chips, the aging time exerted a greater influence on flavor.
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등록된 정보가 없습니다.
참고문헌 (24)
참고문헌 신청
Ahn JS / 1986 / A study on the mineral contents in edible mushrooms produced in Korea / Korean J. Food Hygiene 1:177~179
Hur YH / 1991 / Studies on the mineral content of edible mushrooms / Korean J. Env. Helth. Soc 17:129~135
Ebina T / 2002 / Antitumor effect of a peptide-glucan preparation extracted from a mycelium of Tricholoma matsutake (S. Ito and Imai) Sing / Biotherapy 16:255~259
Ding X / 2010 / Structure elucidation and antioxidant activity of a novel polysaccharide isolated from Tricholoma matsutake / Int. J. Biol. Macromol 47:271~275
Mau JL / 2002 / Antioxidant properties of several specialty mushrooms / Food Res. Int 35:519~526
Hur YH / 1991 / Studies on the mineral content of edible mushrooms / Korean J. Env. Helth. Soc 17:129~135
Ebina T / 2002 / Antitumor effect of a peptide-glucan preparation extracted from a mycelium of Tricholoma matsutake (S. Ito and Imai) Sing / Biotherapy 16:255~259
Ding X / 2010 / Structure elucidation and antioxidant activity of a novel polysaccharide isolated from Tricholoma matsutake / Int. J. Biol. Macromol 47:271~275
Mau JL / 2002 / Antioxidant properties of several specialty mushrooms / Food Res. Int 35:519~526
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