Characterization of the Key Aroma Compounds in Dry Agaricus bisporus and Their Effects on Saltiness Perception Enhancement
Odor-induced taste enhancement is considered to be an effective way to enhance the perception of saltiness in low-salt food system.In this study,the key aroma compounds in dry Agaricus bisporus were characterized by solvent-assisted flavor extraction,gas chromatography-mass spectrometry,gas chromatography-olfactometry,aroma extract dilution analysis and odor activity value(OAV)calculation.The odorants associated with saltiness perception were selected using gas chromatography-olfactometry/associated taste(GC-O/AT),and their potential effects on perceived salty taste were ver-ified by sensory analyses of 2-alternative forced-choice and odor-induced saltiness enhancement value.The results showed that a total of 47 aroma compounds were identified in the mushroom sample,18 of which were characterized as key aroma compounds with OAV greater than 1.By GC-O/AT,6 compounds related to saltiness perception were prelimi-narily screened from the key aroma-active compounds in dry Agaricus bisporus.Sensory experiments suggested that odor-ants including p-cresol,2-methyltetrahydrofuran-3-one,1-pentanol,and 1-octen-3-ol of certain concentrations could enhance the saltiness perception significantly.The research could provide a reference for increasing saltiness perception of low-salt foods by aroma-taste interaction.
万方数据
维普
