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Identification and Analysis of Characteristic Flavor Components of Tricholoma matsutake Cookies

TAO Hongling, YANG Wenjian, PEI Fei, ZHAO Liyan, AN Xinxin, SU Kaimei, HU Qiuhui   

  1. 1. Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation
    and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China;
    2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
    3. Biotechnology and Germplasm Resources Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650223, China
  • Online:2016-08-25 Published:2016-08-30
  • Contact: HU Qiuhui

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Abstract:

White bean paste and Tricholoma matsutake powder, both of which are rich in functional active factors and
protein, were selected for production of cookies instead of traditional low gluten flour for flavor enrichment and nutritional
complementation. As an extension of our previous work where we selected the raw materials and established the optimized
manufacturing process, electronic nose and headspace solid-phase microextraction gas chromatography-mass spectrometry
(HS-SPME-GC-MS) were applied to investigate and compare the volatile components of T. matsutake powder, common
cookies and T. matsutake cookies. The results showed that there were 42, 12 and 25 volatile components detected in
T. matsutake powder, common cookies and T. matsutake cookies, respectively. Compared to common cookies, T. matsutake
cookies were richer in flavor components and contained the characteristic volatile components, pyrazines heterocyclic
compounds including 2-methyl pyrazine (2.98%), 2,5-dimethyl pyrazine (3.72%) and 3-ethyl-2,5-dimethyl pyrazine (1.30%).
This bakery product with distinctive characteristic is more acceptable for consumers in sensory evaluation.

Key words: Tricholoma matsutake, white bean pasta, cookies, electronic nose, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), flavor components

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