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Provedor de dados:  IPB - Escola Superior Agrária
País:  Portugal
Título:  Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms
Autores:  Pinho, P. Guedes de
Ribeiro, Bárbara
Gonçalves, Rui
Baptista, Paula
Valentão, P.
Seabra, R.M.
Andrade, P.B.
Data:  2011-05-19
Ano:  2008
Palavras-chave:  Wild edible mushrooms
Semivolatile compounds
Sensorial analysis
Volatile
GC-MS
Solid-phase microextraction
Resumo:  Volatile and semivolatile components of 11 wild edible mushrooms, Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, and Cantharellus cibarius, were determined by headspace solid-phase microextraction (HS-SPME) and by liquid extraction combined with gas chromatography–mass spectrometry (GC-MS). Fifty volatiles and nonvolatiles components were formally identified and 13 others were tentatively identified. Using sensorial analysis, the descriptors “mushroomlike”, “farm-feed”, “floral”, “honeylike”, “hay-herb”, and “nutty” were obtained. A correlation between sensory descriptors and volatiles was observed by applying multivariate analysis (principal component analysis and agglomerative hierarchic cluster analysis) to the sensorial and chemical data. The studied edible mushrooms can be divided in three groups. One of them is rich in C8 derivatives, such as 3-octanol, 1-octen-3-ol, trans-2-octen-1-ol, 3-octanone, and 1-octen-3-one; another one is rich in terpenic volatile compounds; and the last one is rich in methional. The presence and contents of these compounds give a considerable contribution to the sensory characteristics of the analyzed species

Fundação para a Ciência e a Tecnologia for a grant (SFRH/BD/22108/2005)
Tipo:  Article
Idioma:  Inglês
Identificador:  Guedes de Pinho, Paula; Ribeiro, Bárbara; Gonçalves, Rui; Baptista, Paula; Valentão, Patrícia; Seabra, Rosa; Andrade, Paula (2008) - Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. 56:5, p. 1704-1712

0021-8561

http://hdl.handle.net/10198/4405
Editor:  ACS Publications
Relação:  56;
http://pubs.acs.org/doi/abs/10.1021/jf073181y
Direitos:  open access
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