Flavor Components in Japanese and Korean Matsutake-Tricholoma matsutake (S. ITO et IMAI) SING.- and their Change during Storage

Abstract

Aroma concentrates were obtained from distillates of Matsutake harvested in Japan and Korea. Aroma concentrate was analyzed by combined gas chromatography and mass spectrometry. The yield of flavor concentrate from Japanese Matsutake was 146ppm and that of Korean was 80ppm. Major components were 1-octen-3-ol, cis-2-octenol and methyl cinnamate. Flavor compositions of both were similar except the content of methyl cinnamate. Although the amount of flavor concentrate from Korean Matsutake decreased to 44ppm after the storage of 66 hours under room temperature, no decrease was observed on the amount of flavor concentrate obtained from another Korean Matsutake which had been kept in cold storage for 66 hours. The flavor composition changed extremely by the storage under room temperature, on the other hand, slight change was found in cold storage.