Changes of Volatile Flavor Compounds in Different Parts of Tricholoma matsutake during Shelf Life Analyzed by Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectrometry
In order to investigate trends in the odor profiles of different parts (cap and stipe) of Tricholoma matsutake during the shelf-life, the present study used an electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) combined with principal component analysis (PCA) and cluster analy...
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China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-026.pdf |
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| author | MENG Fan, WANG Yiru, ZHAO Yuechen, GUAN Wenqiang, WANG Xuan, HE Xingxing, YAO Gang, HU Xin |
| author_facet | MENG Fan, WANG Yiru, ZHAO Yuechen, GUAN Wenqiang, WANG Xuan, HE Xingxing, YAO Gang, HU Xin |
| author_sort | MENG Fan, WANG Yiru, ZHAO Yuechen, GUAN Wenqiang, WANG Xuan, HE Xingxing, YAO Gang, HU Xin |
| collection | DOAJ |
| description | In order to investigate trends in the odor profiles of different parts (cap and stipe) of Tricholoma matsutake during the shelf-life, the present study used an electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) combined with principal component analysis (PCA) and cluster analysis to analyze the changes of volatile flavor substances in T. matsutake at different points of the shelf-life. The results showed that a total of 48 volatile organic compounds (VOCs), including 10 aldehydes, 6 alcohols, 5 ketones, 4 sulfur-containing compounds, 9 esters, 2 acids, 3 alkenes, 9 other volatile substances such as heterocyclic compounds, and 15 unidentified volatile compounds, were detected. The stipe contained a richer variety of volatile substances than the cap. In general, the types and contents of volatile substances in T. matsutake continued to decrease during the shelf-life period. The inflection point of volatile substances occurred after around 24 h for the cap, and after both around 12 and 48 h for the stipe. In conclusion, the combination of electronic nose and GC-IMS can be used to quickly and intuitively analyze the differences in volatiles between the cap and stipe of T. matsutake at different time points of the shelf-life, thereby helping to determine the freshness of T. matsutake. |
| format | Article |
| id | doaj-art-f499f29ce401469182be7b06c5e2a90a |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-f499f29ce401469182be7b06c5e2a90a2025-02-05T09:07:53ZengChina Food Publishing CompanyShipin Kexue1002-66302024-12-01452323224110.7506/spkx1002-6630-20240602-003Changes of Volatile Flavor Compounds in Different Parts of Tricholoma matsutake during Shelf Life Analyzed by Electronic Nose Combined with Gas Chromatography-Ion Mobility SpectrometryMENG Fan, WANG Yiru, ZHAO Yuechen, GUAN Wenqiang, WANG Xuan, HE Xingxing, YAO Gang, HU Xin0(1. Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; 2. Shenzhen SF Tyson Holding (Group) Co. Ltd., Shenzhen 518000, China)In order to investigate trends in the odor profiles of different parts (cap and stipe) of Tricholoma matsutake during the shelf-life, the present study used an electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) combined with principal component analysis (PCA) and cluster analysis to analyze the changes of volatile flavor substances in T. matsutake at different points of the shelf-life. The results showed that a total of 48 volatile organic compounds (VOCs), including 10 aldehydes, 6 alcohols, 5 ketones, 4 sulfur-containing compounds, 9 esters, 2 acids, 3 alkenes, 9 other volatile substances such as heterocyclic compounds, and 15 unidentified volatile compounds, were detected. The stipe contained a richer variety of volatile substances than the cap. In general, the types and contents of volatile substances in T. matsutake continued to decrease during the shelf-life period. The inflection point of volatile substances occurred after around 24 h for the cap, and after both around 12 and 48 h for the stipe. In conclusion, the combination of electronic nose and GC-IMS can be used to quickly and intuitively analyze the differences in volatiles between the cap and stipe of T. matsutake at different time points of the shelf-life, thereby helping to determine the freshness of T. matsutake.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-026.pdftricholoma matsutake; shelf life; electronic nose; gas chromatography-ion mobility spectrometry; volatile flavor compounds |
| spellingShingle | MENG Fan, WANG Yiru, ZHAO Yuechen, GUAN Wenqiang, WANG Xuan, HE Xingxing, YAO Gang, HU Xin Changes of Volatile Flavor Compounds in Different Parts of Tricholoma matsutake during Shelf Life Analyzed by Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectrometry Shipin Kexue tricholoma matsutake; shelf life; electronic nose; gas chromatography-ion mobility spectrometry; volatile flavor compounds |
| title | Changes of Volatile Flavor Compounds in Different Parts of Tricholoma matsutake during Shelf Life Analyzed by Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectrometry |
| title_full | Changes of Volatile Flavor Compounds in Different Parts of Tricholoma matsutake during Shelf Life Analyzed by Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectrometry |
| title_fullStr | Changes of Volatile Flavor Compounds in Different Parts of Tricholoma matsutake during Shelf Life Analyzed by Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectrometry |
| title_full_unstemmed | Changes of Volatile Flavor Compounds in Different Parts of Tricholoma matsutake during Shelf Life Analyzed by Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectrometry |
| title_short | Changes of Volatile Flavor Compounds in Different Parts of Tricholoma matsutake during Shelf Life Analyzed by Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectrometry |
| title_sort | changes of volatile flavor compounds in different parts of tricholoma matsutake during shelf life analyzed by electronic nose combined with gas chromatography ion mobility spectrometry |
| topic | tricholoma matsutake; shelf life; electronic nose; gas chromatography-ion mobility spectrometry; volatile flavor compounds |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-026.pdf |
| work_keys_str_mv | AT mengfanwangyiruzhaoyuechenguanwenqiangwangxuanhexingxingyaoganghuxin changesofvolatileflavorcompoundsindifferentpartsoftricholomamatsutakeduringshelflifeanalyzedbyelectronicnosecombinedwithgaschromatographyionmobilityspectrometry |