菌物研究2025，Vol.23Issue(6)：476-486,11.DOI:10.13341/j.jfr.2023.1617
基于电子鼻、电子舌和HS-SPME-GC-MS分析不同基质大球盖菇的风味差异
Variation Analysis of Flavors of Stropharia rugosoannulata Cultivated with Different Substrates Basing on Electronic Nose,Electronic Tongue and HS-SPME-GC-MS
摘要
Abstract
Flavor is one of the important factors for evaluation of food quality.In order to explore the flavor variations in mushrooms,technology of headspace solid-phase microextraction and gas chromatography-mass spectrometry combining with electronic nose and electronic tongue was applied for analysis of flavor-related chemical substances in Stropharia rugosoannulata cultivated with seven different substrates.A total of 73 volatile compounds were successfully identified.Determination of the relative odor activity value(ROAV),furthermore,led to the discovery of 20 components that made contributions to the overall flavor of the experimental samples basing on principal component analysis and comprehensive scores.By combining the electronic nose and electronic tongue techniques,moreover,important information on overall aroma and taste of S.rugosoannulata was obtained.Our results demonstrated that the sample S6(rice-straw substrate)had the best quality of overall flavor having a smell of fruit,malt and elegant(Qing Xiang)aroma,and a main taste of umami and sweet.关键词
大球盖菇/顶空固相微萃取和气相色谱-质谱联用/相对气味活度值/电子鼻/电子舌Key words
Stropharia rugosoannulata/headspace solid-phase microextraction and gas chromatography-mass spectrometry(HS-SPME-GC-MS)/relative odor activity value/electronic nose/electronic tongue分类
农业科技引用本文复制引用
丁悦,戴映笛,丁淼,陈屏,王琦..基于电子鼻、电子舌和HS-SPME-GC-MS分析不同基质大球盖菇的风味差异[J].菌物研究,2025,23(6):476-486,11.基金项目
国家现代农业产业技术体系项目(CARS-20),中俄菌物优质种质资源保护及可持续利用项目(20180414079GH) （CARS-20）
