食品工业科技2024，Vol.45Issue(7)：261-269,9.DOI:10.13386/j.issn1002-0306.2023050088
基于电子鼻和顶空气相色谱-离子迁移谱分析不同干燥方式对羊肚菌挥发性化合物的影响
Analysis the Effects of Different Drying Methods on the Volatile Compounds in Morchella esculenta Based on Electronic Nose and Headspace Gas Chromatography-Ion Mobility Spectrometry
摘要
Abstract
In order to investigate the changes in volatile compounds of Morchella esculenta during drying treatments,the volatile compounds of fresh,vaccum freezed-dried,and hot air-dried Morchella esculenta from two different parts(the pileus and stipe)were compared and analyzed by electronic nose combined with headspace gas chromatography-ion mobility spectroscopy(HS-GC-IMS)techniques.The principal component analysis(PCA)of electronic nose data showed that the drying treatment significantly changed the volatile profiles of Morchella esculenta regardless of the sampling parts.The HS-GC-IMS analysis yielded a total of 41 volatile flavor compounds,and abundant amounts of alcohols(40.02%～50.76%),esters(15.82%～25.66%),and aldehydes(18.24%～20.33%)were observed for the fresh sample.Furthermore,the drying treatments resulted in the reduction of alcohols and esters in fresh Morchella esculenta,specifically by 27.39%to 33.51%and 62.14%to 68.51%respectively,while the total contents of ketones and pyrazines increased significantly(P＜0.05).Besides,the pileus sample was present with significantly(P＜0.05)higher contents of esters and aldehydes than the stipe sample under the same drying treatment.A total of 21 compounds were tentatively identified as key odorants according to relative odor activity value(ROAV)analysis.Among them,6 compounds were detected from the fresh sample,including 1-octen-3-ol,heptanal,propionaldehyde,2-octanone,isoamyl acetate,and dimethyl sulfide,which would contribute to mushroom,fruity and ester notes.Three key odorants,namely benzaldehyde,hexanal and 2,3-pentanedione,were only present in the Morchella esculenta sample after drying treatments.This study provides a theoretical basis for the selection of optimal drying methods to prepare dried Morchella esculenta and for the development of deep-processed Morchella esculenta products.关键词
羊肚菌/真空冷冻干燥/热风干燥/电子鼻/挥发性风味化合物/顶空气相色谱-离子迁移谱(HS-GC-IMS)Key words
Morchella esculenta/vacuum freeze-drying/hot air-drying/electronic nose/volatile flavor compounds/headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS)分类
轻工纺织引用本文复制引用
孙海斓,裴龙英,陈瑶,袁荣欣,陈潇,赵立艳..基于电子鼻和顶空气相色谱-离子迁移谱分析不同干燥方式对羊肚菌挥发性化合物的影响[J].食品工业科技,2024,45(7):261-269,9.基金项目
2022年度中央引导地方科技发展专项资金:南疆羊肚菌产业升级关键技术研究与示范(ZYYD2022C03). （ZYYD2022C03）
