Key Odorants from the American Matsutake, Tricholoma magnivelare

Abstract

The American Matsutake, Tricholoma magnivelare (Peck) Redhead, is an edible wild mushroom with a distinctive aroma described as mushroom and spice with subtle floral and citrus nuances. In this study, a total of 36 odorants were identified from T. magnivelare using solvent-assisted flavor evaporation and aroma extract dilution analysis. Stable isotope dilution assays were performed to quantitate 14 odorants with flavor dilution factors ≥64. Odorants with high odor activity values (OAVs) included 1-octen-3-one (OAV 2125), linalool (OAV 650), (2E,4E)-nona-2,4-dienal (OAV 304), and 1-octen-3-ol (OAV 206). An odor simulation model matched the odor profile of the fresh mushroom. Omission studies showed that linalool, hexanal, (2E,4E)-nona-2,4-dienal, methyl (E)-3-phenylprop-2-enoate, and 1-octen-3-one or 1-octen-3-ol were essential to the aroma of T. magnivelare. Chiral chromatography showed that α-pinene was a scalemic mixture of 34% (R)-(+) to 66% (S)-(−), while 1-octen-3-ol was present as 95% (R)-(−) to 5% (S)-(+), and linalool was 96% (R)-(−) to 4% (S)-(+). These results establish the base for future investigations into the aroma chemistry of other members of the genus Tricholoma.

Isolation and Biological Characterization of Homoisoflavanoids and the Alkylamide N-p-Coumaroyltyramine from Crinum biflorum Rottb., an Amaryllidaceae Species Collected in Senegal

“…Scalemic mixtures of two enantiomers are reported in the literature for some different secondary metabolites isolated from several sources as i.e. : phantasmidine, an alkaloid found to be a 4:1 scalemic mixture, enriched in the (2a R ,4a S ,9a S ) enantiomer isolated from the poison frog Epipedobates anthonyi [ 56 ]; α-pinene, 1-octen-3-ol linalool found as a scalemic mixture of 34% ( R )-(+) to 66% ( S )-(−), 95% ( R )-(−) to 5% ( S )-(+), 96% ( R )-(−) to 4% ( S )-(+) when isolated from the edible wild mushroom Tricholoma magnivelare [ 57 ]; a furoic acid derivative, containing a chiral center in benzylic position, was found to be a scalemic mixture with an excess of the ( S ) enantiomer, when obtained from the endophytic fungus Coniothyrium sp. was isolated from leaves of Quercus robur [ 58 ]; six pairs of new 6-monosubstituted dihydrobenzophenanthridine alkaloids were separated as scalemic mixtures from the aerial part of Chelidonium majus , a plant belonging to the Papaveraceae family, which is widely used in Chinese folk medicine [ 59 ].…”

Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach

“…The sensomics approach combined with instrumental analysis and sensory evaluation was applied to identify the key-odor components in many foods, including Beijing roasted duck, baijiu, , and mushroom. − Since the key aroma compounds in raw and steamed Jinhua ham are yet not clear, the purpose of the present study was (i) to characterize the aroma profiles of raw and steamed JDHs using GC-ToF/MS (gas chromatography coupled to time-of-flight mass spectrometry) and trained panelists, (ii) to investigate the key odorants of both raw and steamed JDHs using the sensomics approach, and (iii) to elucidate the impact of steaming on the key odorants of JDH.…”