Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose

Pine-mushrooms is rich in bioactive compounds, possess a unique aroma profile for culinary art. In China, pinemushroom 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 Chromatography Mass Spectrometry (HS-SPME/GC-MS) and Electronic nose (E-nose). Results 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 pinemushrooms. Aromatic components, were present in LS pine-mushroom from Southwest China, including abundant of methyl (Z)-N-hydroxybenzenecarboximidate, benzaldehyde, and methyl 3-phenylprop-2-enoate. Meanwhile, some alcohols (such as oct-1-en-3-ol, hexan-1-ol) were characteristic compounds present in HEB, SY and MDJ samples. Principal component analysis (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 Enose sensors, which could be benefit for further explanation to the origin of differences in sensory quality of pinemushrooms.