Analysis of Volatile Components of Boletus edulis from Different Areas in Yunnan Based on GC-IMS Fingerprint

被引：0
|
作者：
Li, Weilan [1 ]
Xu, Ningmeng [1 ]
Yang, Jingjing [2 ]
Zi, Luxi [1 ]
Guo, Lei [1 ]
机构：
[1] College of Biological Science and Food Engineering, Southwest Forestry University, Kunming
[2] Guangxi South Subtropical Agricultural Sciences Research Institute, Guangxi, Longzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 08期
关键词：
Boletus edulis; fingerprint; GC-IMS; heat map clustering; principal component analysis; volatile compounds;
D O I：
10.16429/j.1009-7848.2024.08.032
中图分类号：
O62 [有机化学]; TQ [化学工业];
学科分类号：
070303 ; 0817 ; 081704 ;
摘要：
To explore the characteristics and differences of volatile flavor compounds in Boletus edulis from different habitats, GC-IMS was used to detect and analyze the volatile flavor compounds in Boletus edulis from 9 habitats in Yunnan and establish fingerprints. The results showed that 91 volatile compounds were identified by GC-IMS, mainly including aldehydes, ketones, esters, alcohols, acids, hydrocarbons, ethers, etc. However, there were differences in the volatile flavor compounds of Boletus edulis from different habitats. Principal component analysis combined with heat map cluster analysis found that the differences in flavor substances of Tonghai (TH) and Yimen (YM), Kunming (KM) and Songming (SM) were the smallest in statistical analysis, which may be the result of the comprehensive effects of ecological and climatic conditions formed by geographical locations and altitude. The specific causes need to be further studied. Fingerprint analysis showed that l-octen-3-one, ethanol, pentanal, limonene, ethyl lactate, propanal were the characteristic flavor substances of Boletus edulis. The results of this study laid a theoretical foundation for the flavor recognition and origin identification of Boletus edulis. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：341 / 356
页数：15
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