Guo, Qiyong published the artcileComparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose, Synthetic Route of 103-26-4, the publication is Food Control (2022), 108711, database is CAplus.
Pine-mushrooms is rich in bioactive compounds, possess a unique aroma profile for culinary art. In China, pine-mushroom has been produced in Southwest and Northeast area. However, the discrepancy of volatile profiles in pine-mushrooms from two regions was unclear due to different extraction and detection method applied in research. This study attempted to compare the volatile profiles of four pine-mushrooms from Southwest (LS) and Northeast (HEB, SY, MDJ) using Headspace Solid Phase Microextraction coupled with Gas Chromatog. Mass Spectrometry (HS-SPME/GC-MS) and Electronic nose (E-nose). showed a significant difference in aroma profiles among samples. A total of 100 volatile compounds were identified, and separated into 11 classes. Benzaldehyde and hexanal were detected in all samples, which could be the pivotal aroma components in pine-mushrooms. Aromatic components, were present in LS pine-mushroom from Southwest China, including abundant of Me (Z)-N-hydroxybenzenecarboximidate, benzaldehyde, and Me 3-phenylprop-2-enoate. Meanwhile, some alcs. (such as oct-1-en-3-ol, hexan-1-ol) were characteristic compounds present in HEB, SY and MDJ samples. Principal component anal. (PCA) of E-nose data showed a clear distinction among samples. In addition, this study also highlighted the correlation between key volatile compounds detected by GC-MS and E-nose sensors, which could be benefit for further explanation to the origin of differences in sensory quality of pine-mushrooms.
Food Control published new progress about 103-26-4. 103-26-4 belongs to esters-buliding-blocks, auxiliary class Alkenyl,Benzene,Ester,Protease,Tyrosinase,Natural product, name is Methyl 3-phenyl-2-propenoate, and the molecular formula is C10H10O2, Synthetic Route of 103-26-4.
Referemce:
https://en.wikipedia.org/wiki/Ester,
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