Aroma‐volatile profile of black morel (<i>Morchella importuna</i>) grown in Israel

Tietel, Zipora; Masaphy, Segula

doi:10.1002/jsfa.8477

Cited by 27 publications

(34 citation statements)

References 40 publications

(81 reference statements)

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“…Alcohols imparted aromas that resemble those of aldehydes (i.e. green, floral and fatty) and has been reported previously in many mushrooms . Because of the high odor threshold, alcohols were considered to have less contribution to the aroma of samples; but unsaturated alcohols usually have lower threshold values and might have greater influence on the overall odor .…”

Section: Resultsmentioning

confidence: 61%

“…considered the octanal provided nutty, fatty and oily odor, while benzaldehyde imparted the pleasant almond flavor and it came from benzoic acid metabolism in mushroom. However, all these aldehyde compounds in Table were identified in many common edible mushrooms …”

Section: Resultsmentioning

confidence: 99%

“…In general, the sensory description of esters included fruity, sweet, fresh or fatty . Two esters, 2‐propenoic acid‐2‐ethylhexyl ester and glycerol tricaprylate, which were uncommon in mushrooms have been identified in some Pleurotus mushrooms.…”

Section: Resultsmentioning

confidence: 99%

“…Some acids and some hydrocarbons, such as hexanoic acid, octanoic acid, pentadecane and cyclooctene, were identified in many mushrooms and they were also found in our study. Because of the high odor threshold, these compounds would have had less contribution to the aroma of samples . In addition, some heterocyclic and aromatic compounds have been identified in some Pleurotus mushrooms.…”

Section: Resultsmentioning

confidence: 99%

“…However, all these aldehyde compounds in Table 3 were identified in many common edible mushrooms. 10,26 Ketones were other important odor compounds in mushrooms and the ketones were mostly produced from thermal oxidation of polyunsaturated fatty acid, amino acid degradation or the Maillard reaction. 27 The total content of ketones in P. floridanus, P. cornucopiae and P. citrinopileatus were 8.65%, 8.32% and 7.19%, while the total content of ketones in the other three mushrooms ranged from 1.09% to 4.80% (Table 4).…”

Section: Volatile Compoundsmentioning

confidence: 99%

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Comparison of non‐volatile and volatile flavor compounds in six Pleurotus mushrooms

et al. 2018

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Pleurotus citrinopileatus had highest content of total free amino acids (40.60 g kg ), total 5'-nucleotides (8.80 g kg ) and flavor 5'-nucleotides (4.51 g kg ) than other Pleurotus mushrooms. Moreover, eight-carbon compounds were the most abundant compounds in six Pleurotus mushrooms. Our study should be helpful in promoting the cultivation and consumption of these Pleurotus mushrooms. © 2018 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 61%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Volatile Compoundsmentioning

confidence: 99%

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Comparison of non‐volatile and volatile flavor compounds in six Pleurotus mushrooms

et al. 2018

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Key Odorants from Daldinia childiae

Moore

Wickramasinghe

Munafo

2020

Flavour & Fragrance J

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An investigation to identify odorants responsible for a pleasant woody perfumelike aroma produced in the fermentation broth of the fungus Daldinia childiae (JD Rogers & YM Ju) was conducted. Thirty odorants were identified from 30-day-old fermentations employing solvent-assisted flavour evaporation (SAFE) and aroma extract dilution analysis (AEDA). Eleven odorants with flavour dilution (FD) factors ≥16 were quantitated using stable isotope dilution assays (SIDA), and odour activity values (OAV) determined. Odorants with the highest OAVs included guai-11-en-10-ol (woody, OAV 102689), 1-octen-3-one (mushroom, OAV 9025), sotolon (maple, OAV 458), and (2E)-non-2-enal (fatty, OAV 70). An odour simulation model formulated using odorants with OAV ≥ 1 closely matched the sensory attributes of natural D childiae fermentations. Guai-11-en-10-ol, a component of patchouli essential oil used widely in perfumery and cosmetics, was identified as the key impact odorant driving the pleasant woody perfume-like aroma in D childiae fermentations. The findings from this investigation lay the groundwork for future studies on D childiae as a source for the sustainable biotechnological production of guai-11-en-10-ol with potential applications in the flavour and fragrance industry.

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Effects of simmering time, salt and sugar addition on the flavour and nutrient release of Morchella soup

Wang

Guo

et al. 2023

Flavour & Fragrance J

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Morchella is favoured by a majority of consumers by virtue of its abundant nutritional substances, peculiar flavour, 1 and it is mainly used in soup simmering in China. During the simmering process, the nutrients and volatile flavour compounds from the Morchella are released into the soup. As we all know, soups need to be simmered for the right amount of time to achieve optimal nutrition and flavour. However, the optimum simmering time of Morchella soup was seldom studied. Whether the longer the simmering time of soup is better or not, different scholars have different opinions according to different raw materials. Yamamoto et al. 2 found that the contents of FAAs, dry matter, Adenosine 5′-monophosphate, succinic acid and glycogen in the hard clam soup increased with the extension of cooking time. Meng et al. 3 found that the cooking time of 4 and 6 h exhibited the richest volatile flavour compounds in bone soup. Short simmering time leads to insufficient release of nutrients in the ingredients and poor nutrition and flavour of the soup. 4 Moreover, a longer heating time aided the dissolution of some nutrients but destroyed the diversity of flavour and taste compounds, thus leading to the overall loss of volatile flavour compounds. 5 The aforementioned studies indicated that cooking time was a crucial factor for Morchella soup taste.The addition of a certain amount of salt or sugar is essential in food processing. When salt is added during cooking broth, sodium ions provide saltiness and chloride ions help myofibrillar

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Aroma‐volatile profile of black morel (Morchella importuna) grown in Israel

Abstract: BACKGROUND: A headspace solid-phase microextraction method with gas chromatography-mass spectrometry was used to profile the aroma volatiles of mature fruiting bodies of Morchella importuna grown in Israel.

Cited by 27 publications

References 40 publications

Comparison of non‐volatile and volatile flavor compounds in six Pleurotus mushrooms

Comparison of non‐volatile and volatile flavor compounds in six Pleurotus mushrooms

Key Odorants from Daldinia childiae

Effects of simmering time, salt and sugar addition on the flavour and nutrient release of Morchella soup

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