Identification and characterization of volatile compounds in Lentinula edodes during vacuum freeze-drying

被引:29
作者
Lu, Xiaoshuo [1 ]
Hou, Hui [1 ]
Fang, Donglu [1 ]
Hu, Qiuhui [1 ]
Chen, Jiluan [2 ]
Zhao, Liyan [1 ]
机构
[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
[2] Shihezi Univ, Coll Food, Shihezi, Peoples R China
基金
中国国家自然科学基金;
关键词
electronic nose (E-nose); gas chromatography-mass spectrometry (GC-MS); headspace solid-phase microextraction (HS-SPME); Lentinula edodes; vacuum freeze drying (VFD); volatile compounds; SPME-GC-MS; KEY AROMA COMPOUNDS; HS-SPME; SHIITAKE MUSHROOMS; AGARICUS-BISPORUS; OPTIMIZATION; QUALITY; SURFACE; POLYSACCHARIDES; METHODOLOGY;
D O I
10.1111/jfbc.13814
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
In this study, modified headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized to investigate the dynamic aroma changes of Lentinula edodes (L. edodes) at different stages of vacuum freeze drying (VFD). The extraction efficiency of volatile compounds from vacuum freeze-dried L. edodes was improved by optimizing five parameters of the HS-SPME. A total of 50 volatiles were identified in L. edodes from different VFD stages by GC-MS. Alcohols, aldehydes, and volatile sulfur-containing compounds (VSCs) were the main flavor constituents of fresh L. edodes, frozen L. edodes, and secondary dried L. edodes. Aldehydes, ketones, and VSCs were the main aroma groups in L. edodes after primary drying. There were 20 volatiles as key odorants with the odor activity values greater than 1, in which esters appeared only before secondary drying of L. edodes. These findings could contribute to a comprehensive insight into the formation mechanism of flavor in the VFD process of L. edodes. Practical applications Lentinula edodes is the second most widely cultivated edible fungus worldwide. It is considered a valuable health food not just because of its abundance of nutrients but also because of its delicious taste. This study investigated the regularity regarding the changes of volatile compounds in L. edodes during vacuum freeze drying. The results of the present study offer valuable knowledge for the formation mechanism of volatile substances in the drying process of L. edodes, which can be beneficial to promote the development and utilization of flavor substances in L. edodes.
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页数:13
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