• Journal of Microbiology and Biotechnology
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• v.17 no.10
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• pp.1682-1687
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• 2007

The differences in the nonvolatile metabolites of pine-mushrooms (Tricholoma matsutake Sing.) according to different parts and heating times were analyzed by applying principal component analysis (PCA) to $^1H$ nuclear magnetic resonance (NMR) spectroscopy data. The $^1H$ NMR spectra and PCA enabled the differences of nonvolatile metabolites among mushroom samples to be clearly observed. The two parts of mushrooms could be easily discriminated based on PC 1, and could be separated according to different heattreated times based on PC 3. The major peaks in the $^1H$ NMR spectra that contributed to differences among mushroom samples were assigned to trehalose, succinic acid, choline, leucine/isoleucine, and alanine. The content of trehalose was higher in the pileus than in the stipe of all mushroom samples, whereas succinic acid, choline, and leucine/isoleucine were the main components in the stipe. Heating resulted in significant losses of alanine and leucine/isoleucine, whereas succinic acid, choline, and trehalose were the most abundant components in mushrooms heat-treated for 3 min and 5 min, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.555-560
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• 2009

Pine mushroom (Tricholoma matsutake Sing.) is an expensive and highly prized delicacy in Korean and Japanese cuisines with its unique flavor and functional properties. The pine mushroom juice (PMJ) was investigated for its antioxidant and anti-tumor activities with ABTS radical scavenging method and MTT assay. The phenolic contents in pine mushroom juice ranged from 1.19 to 54.99 GAEs mg/100 mL at the concentrations of $1{\sim}50\;mg/mL$. The ABTS radical scavenging activities of pine mushroom juice were 7.0%, 81.7% and 91.8% at the concentrations of 1, 10 and 50 mg/mL, respectively. The $IC_{50}$ values of pine mushroom juice were 605.9, 788.4, 583.6 and $232.5{\mu}g/mL$ on the cytotoxicities against AGS, HeLa, HepG2 and HT-29, respectively, and PMJ showed the strongest growth inhibitory activity against HT-29 cell. These results suggested therapeutic potential for pine mushroom juice as an anti-oxidant and anti-tumor agent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.535-541
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• 2008

Pine mushroom (Tricholoma matsutake Sing.) is an expensive and highly prized delicacy in Korean and Japanese cuisines with its unique flavor and functional properties. The biological activities of pine mushroom juice (soluble solid contents $4.3^{\circ}$Brix) were evaluated using different tests; DPPH radical scavenging assay for its antioxidant activity, fibrin plate method for fibrinolysis and angiotensin I converting enzyme (ACE) inhibitory activity for anti-hypertensive effect. Free radical scavenging activity of the pine mushroom juice was $48.3{\pm}2.2%$ at the concentration of 1.0 mg/mL. The fibrinolytic activity of pine mushroom was about 2 times greater than that of plasmin used as positive control and the activity increased dose-dependently. The pine mushroom juice inhibited ACE activities dose-dependently and $IC_{50}$ value of ACE activity was $1.03^{\circ}$Brix. These results suggest that pine mushroom is a healthy delicacy.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.55-66
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• 2008

This study investigated the rheological and sensory characteristics of pickle with frozen pine mushroom. P3(Developed pickle seasoning) was the best by preference among three kinds of pine mushroom pickle seasoning. For flavor and functionality, pine mushroom pickle was processed by using three kinds of method(P3-1: P3+cinnamon 10 g, P3-2: P3+licorice 10 g and P3-3: P3+licorice 5 g+cinnamon 5 g). As a result, the product from P3-3(P3+licorice 5 g+cinnamon 5 g) was the best preferred pine mushroom pickle. The pH value of P3-3 was 2.15, 42.9 degrees Brix, and its color value was L(54.65), a(-1.61), b(17.87). Its texture level was higher than that of other products, but it would be lowered on storage. Until the 28th day of storage, microorganisms in pine mushroom pickle seasoning were detected less than 30 CFU/mL.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.689-695
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• 2007

The pine mushroom is recognized as being a valuable functional food and is considered a prized mushroom. One of the product development plans for this mushroom is a granular tea. Thus, for this study, the physical properties and sensory qualities evaluation of such a this product were measured. First, we extracted pine mushrooms at various temperatures(50, 60, 70, 80 and $90^{\circ}C$) to make a pine mushroom granular tea. The extraction yield and free amino acid content were greatest in the $50^{\circ}C$ extraction. This extract that was acquired at $50^{\circ}C$ was lyophilized and pulverized to make the granule tea. According to the results, the granular tea made from 4% pine mushroom powder had the best taste, with a Brix value of 1.9% and a pH of 4.12. The L-value of chromaticity was 49.00, the a-value -0.85, and the b-value was 1.28.

• Journal of Korean Society of Forest Science
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• v.87 no.4
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• pp.519-527
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• 1998

An economic study of vegetation control to increase production of Songyi (Korean name far pine mushroom, matsutake, Tracholoma matsutake (S. Ito & Imai) Sing.) in red pine (Panes densiflora) stands in Korea was undertaken. In Korea, Songyi grows only in red pine stands. Harvest of this mushroom provides a significant income source to rural people in Korea yielding exports of US$20 million to US$80 million per year. However, hypogeous Songyi colonies and the mushroom production are declining, partly because shade tolerant species are succeeding the shade intolerant red pine. Past research says that it is possible to deep Songyi production increasing by controlling under-story vegetation. But few people are wilting to invest in the necessary control. Our analysis found that the economics of vegetation control appear to be quite favorable, showing an internal rate of return (IRR) of 20.7 percent in 15 years. However, positive returns do not occur for at least eight years and even then, the returns may not appear to the landowner to be a result of vegetation control efforts only because the mushroom production has been greatly variable depending on weather conditions. In a sensitivity analysis, it was found that the number of circular mushroom colonies was critically important for the cash flow. Results of this analysis are also sensitive to assumptions about annual growth length(0.16m radial growth=1.0m/circular length growth) of Songyi colony. However, the primary goal of vegetation control should be to keep the young colonies growing. Further research in the behavior of hypogeous Songyi colonies after vegetation control would help to improve our confidence in the results.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.549-555
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• 2010

This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with pine mushroom powder. The moisture content of the Sulgidduk ranged from 34.79 to 36.93%. Increasing the amount of pine mushroom powder in the Sulgidduk tended to decrease the pH value, but to increase the $brix^{\circ}$ value. Increasing the amount of pine mushroom powder in the Sulgidduk tended to decrease the lightness(L) in Hunter color value, but to increase the redness(a) and yellowness(b). For the textural characteristics, the addition of pine mushroom powder decreased the adhesiveness and springiness. In sensory evaluation, the addition of 3% pine mushroom powder had the best score in appearance, odor, taste and overall preference. Therefore, this results suggest that adding 3% pine mushroom powder would be feasible for making pine mushroom Sulgidduk.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.625-630
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• 2002

Raw pine-mushrooms (Tricholoma matsutake Sing.) of four grades and those frozen were analyzed for proximate composition, smell pattern, volatile flavor compounds, and sensory evaluation. Proximate compositions of raw pine-mushrooms (A-C, regular grade) were $89.48{\sim}90.77%$ moisture, 6.81% ash excluding D (below regular grade) sample, $2.24{\sim}2.52%$ crude lipid, and $16.19{\sim}20.01%$ crude protein. Proximate compositions of frozen pine-mushrooms preserved for 6 months at -20 and $-70^{\circ}C$ showed no difference compared with raw pine-mushrooms. Results of smell pattern and multidimensional analysis revealed raw pine-mushrooms showed no differences among samples, but frozen pine-mushrooms differed significantly depending on the grade. Volatile flavor compounds of pine-mushrooms were analyzed using a purge and trap method with GC/MSD. Twenty-nine volatile compounds were identified, among which alcohols such as 1-octen-3-ol, 2-octen-1-ol, 3-methyl-butanol, and n-octanol were commonly found in all pine-mushroom samples. In sensory attributes, raw pine-mushrooms were not significantly different at 5% level, and sample D of frozen pine-mushrooms scored lower than samples $A{\sim}C$.

• The Korean Journal of Mycology
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• v.3 no.2
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• pp.19-23
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• 1975

A study on the variation of the air temperature in the pine mushroom box containing dry ice for the preservation of the freshness of the pine mushroom, Tricholoma matsutake (Ito et Imai) Sing. produced in Korea was made in Seoul, Korea during the period of August 1 to 30, 1975. A safe shipment of 5 kg (net weight) of fresh mushrooms with freshness preserved for 24 hours in August required the placement of 4.5 kg of dry ice-a half in the upper portion and the other half in the middle portion-in an airtight container (mushroom box). The container used for the shipment test, made of 3mm-thick double-layer cardboard, was of the dimensions : $0.33{\times}0.4{\times}0.5=0.066(m^3)$. As the temperature fell, decreased amounts of dry ice were needed : 3 to 2 kg in September and 1.5 to 0.3 kg in October. With this preservation method, large quantities of fresh mushrooms were exported to Tokyo ana Osaka, Japan without damage in the process of transportation.

• Food Science and Preservation
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• v.16 no.1
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• pp.60-67
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• 2009

The purpose of this research was to develop the apple dressing sauce added pine mushroom (Tricholoma matsutake Sing.) and chitosan which has excellent functionality and scent. An apple dressing sauce with pine added to it was manufactured and tested for sensuality and also for quality changes during storage. The sensory test of the sauces added pine mushroom, the apple dressing sauce added pine mushroom and the apple dressing added pine mushroom and chitosan scored high points. The chromaticity of the apple dressing sauce with pine mushroom compared to the pine didn't show much difference in the L, a, b values and also in the sauces added pine and chitosan, the apple dressing showed less change. At $4^{\circ}C$ and 25, the viscosity of the sauces with pine mushroom showed a small increase in all samples as the storage duration went on. At $4^{\circ}C$, a continuous decrease of the pH was seen in all of the apple dressing sauce added with pine mushroom on storages and from 30 days the pH seemed to start increasing slightly. During storage, the titratable acidity in all samples of the apple dressing with pine mushroom at $4^{\circ}C$ and $25^{\cird}C$ seemed to some what increase as the term went on but there was no significant differences to the acidity. At $4^{\circ}C$, the total viable cells in the apple dressing with pine mushroom showed $1.7{\times}10^{2}CFU/g$ which was the lowest in the beginning of storage period but as the storage period grew longer the total viable cells increased in all of the samples.