Changes in the key aroma compounds of matsutake mushroom (Tricholoma matsutakeSing.)from Canada during pan-frying elucidated by application of the sensomics approach

A distillate obtained by solvent extraction and solvent-assisted flavor evaporation (SAFE) from raw, unprocessed matsutake mushrooms (Tricholoma matsutakeSing.) from Canada were analyzed by application of the aroma extraction dilution analysis (AEDA). Twenty-eight aroma-active compounds were detected in the flavor dilution (FD) factor range of 4-4096 among which (E)-methyl cinnamate (sweet, fruity), 4-methylquinazoline (minty), 1-octen-3-one (mushroom-like),trans-4,5-epoxy-(E)-2-decenal (metallic), and 3-methylbutanoic (sweaty) appeared with the highest FD factors. Quantitation of 18 odour-active compounds by stable isotope dilution assays, and a calculation of odour activity values (OAV ratio of concentration to odour threshold) confirmed 1-octen-3-one and (E)-methyl cinnamate as well as (E,E)-2,4-nonadienal, and 3-methylbutanal with OAVs >= 390 as key aroma compounds of the raw matsutake. A quantitative study on changes in the concentrations of (E)-methyl cinnamate over time suggested its rapid enzymatic formation within a few minutes. After pan-frying, among the 36 odour-active compounds located by AEDA, the highest FD factors were determined for 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), (E)-methyl cinnamate, 4-methylquinazoline, 2H-chromen-2-one (woodruff, almond-like), 1-octen-3-one, (Z)-methyl cinnamate (fruity),trans-4,5-epoxy-(E)-2-decenal, and 2-aminoacetophenone (foxy). Based on the quantitative data, the highest OAVs >= 278 were calculated for (E)-methyl cinnamate, (E,E)-2,4-nonadienal, (Z)-1,5-octadien-3-one, and 3-methylbutanal. The overall aroma profile of the pan-fried matsutake could be simulated by an aroma recombinate of 17 odorants in their natural concentrations occurring in the mushrooms. A total of 14 compounds were newly identified in matsutake.

Automated summary

Analysis of the aroma of raw matsutake mushrooms from Canada revealed the presence of various aroma-active compounds, with key compounds like (E)-methyl cinnamate and 1-octen-3-one being identified. Studies on changes in aroma compounds during pan-frying showed the presence of several odorants, with (E)-methyl cinnamate being particularly prominent. The overall aroma profile of the pan-fried matsutake could be replicated using a combination of 17 odorants in natural concentrations.