核农学报2018，Vol.32Issue(2)：325-334,10.DOI:10.11869/j.issn.100-8551.2018.02.0325
香菇生长过程中挥发性风味成分组成及其风味评价
Volatile Flavor Components and Flavor Quality Evaluation of Lentinula edodes Harvested at Different Growth Stages
摘要
Abstract
In order to identify the characteristic flavor components of Lentinula edodes fruiting bodies,volatile flavor components of L.edodes harvested at different growth stages were extracted by solid phase micro extraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS),and electronic nose system was used to distinguish flavor diversities of L.edodes fruiting bodies.Relative odor activity value (ROAV) was calculated to evaluate the contributions of volatile flavor components,while principal component analysis (PCA) was used to reveal the characteristic flavor components during the whole growth stages of L.edodes,and to evaluate the flavor quality of L.edodes fruiting bodies.Results showed that 134 kinds of volatile flavor components were identified during the six growth stages of L.edodes,including sulfur-contained compounds,aldehyde compounds and eight carbon-contained compounds.The electronic nose system could discriminate flavor of L.edodes fruiting bodies harvested at different growth stages.Dimethyl trisulfide,1,2,4-trithiolane,dimethyl disulfide,3-methyl-butanal,(E)-2-Nonenal and 2,4-decadienal were the key flavor components of L.edades fruiting bodies,which had great contributions to its flavor during the whole growth stages.The results of PCA revealed that dimethyl trisulfide,dimethyl disulfide,1-octen-3-ol,3-methyl-butanal,hexanal,2 -methyl-butanal,1-hepten-3-one,(E)-2-Nonenal,(E,E)-2,4-nonadienal and 2-undecanone were the characteristic flavor components of L.edodes fruiting bodies.L.edodes fruiting bodies with unopened pileus harvested at mature growth stages had superior qualities,while L.edodes fruiting bodies had bad qualities with their pileus fully opened.This research could provide some theory guidances for the L.edodes cultivation and utilization of its volatile flavor components.关键词
香菇/挥发性风味成分/相对风味活度值/主成分分析/风味评价Key words
Lentinula edodes/volatile flavor components/relative odor activity value/principal component analysis/flavor quality evaluation引用本文复制引用
李文,陈万超,杨焱,张劲松,冯杰,于海龙..香菇生长过程中挥发性风味成分组成及其风味评价[J].核农学报,2018,32(2):325-334,10.基金项目
上海市自然科学基金(17ZR1412300) （17ZR1412300）
