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http://dx.doi.org/10.4014/mbl.1903.03012

Flavor Compounds in Pine Mushroom Liquor Added with Pine Tree Chips  

Yoon, Jeong-Ah (Division of Food Biotechnology and Biosystems Engineering, Kangwon National University)
Shin, In-Ung (Division of Food Biotechnology and Biosystems Engineering, Kangwon National University)
Park, Eun-Hee (Division of Food Biotechnology and Biosystems Engineering, Kangwon National University)
Lee, Ha-Yeon (Division of Food Biotechnology and Biosystems Engineering, Kangwon National University)
Kim, Myoung-Dong (Division of Food Biotechnology and Biosystems Engineering, Kangwon National University)
Publication Information
Microbiology and Biotechnology Letters / v.48, no.3, 2020 , pp. 316-321 More about this Journal
Abstract
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 eight-weeks 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.
Keywords
Pine mushroom liquor; pine tree chip; flavor compound; GC-MS; aging;
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