食品工业科技2026，Vol.47Issue(10)：11-22,12.DOI:10.13386/j.issn1002-0306.2025050025
黔产干品红托竹荪不同部位的关键挥发性风味物质比较分析
Comparative Analysis of Key Volatile Flavor Compounds in Different Parts of Dried Dictyophora rubrovolvata from Guizhou
摘要
Abstract
In this study,headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was employed,in conjunction with principal component analysis(PCA),partial least squares-discriminant analysis(PLS-DA),and odor activity value(OAV),to systematically investigate the composition and differential distribution of volatile flavor compounds in the pileus,indusium,and stipe of dried Dictyophora rubrovolvata.The results demonstrated that a total of 151 volatile compounds were identified,encompassing 11 types of substances such as esters,terpenes,and ketones.Notable variations were observed in both the types and contents of volatile compounds across the three morphological parts.Specifically,the contributions of the indusium and stipe to the overall flavor profile were significantly greater than that of the pileus.PCA and PLS-DA analyses confirmed that the volatile flavor compounds in the three regions exhibited significant compositional differences,enabling effective differentiation.PLS-DA jointly screened 57 differential compounds with VIP>1,primarily comprising alcohols,terpenes,and hydrocarbons.Combined OAV value analysis revealed five volatile flavor compounds common to all three parts with OAV≥1 but VIP<1:(E,E)-3,5-octadien-2-one,(E,E)-2,4-nonadienal,1-nonanol,trimethyloxazole,and 2-pentyl acetate.They were recognized as the key shared flavor substances among the three parts and serve as the core volatile flavor compounds that define the basic flavor keynote of dried Dictyophora rubrovolvata.Comparing the specific key flavor compounds with OAV≥1 and VIP>1 across different parts,the pileus contained(Z)-6-nonen-1-ol,imparting umami and grassy notes.The indusium contained trans,cis-2,6-nonadien-1-ol,4,4-dimethyl-2-pentanone,4,5-dichloro-2-methoxyphenol,and(Z)-6-nonen-1-ol.The first three substances could serve as key flavor compounds that distinguish indusium from other parts.The stipe contained ethyl 3-cyclohexenecarboxylate,which imparted cucumber and grassy aromas to the stem.This compound was a high-contribution component and could serve as a key flavor identifier for the stipe.The findings of this study provide a theoretical foundation for quality-oriented breeding,part-specific processing,and flavor modulation of Dictyophora rubrovolvata.关键词
红托竹荪/挥发性风味物质/菌盖/菌裙/菌柄/HS-SPME-GC-MS/气味活度值(OAV)Key words
Dictyophora rubrovolvata/volatile flavor compounds/pileus/indusium/stipe/HS-SPME-GC-MS/odor activity value(OAV)分类
农业科技引用本文复制引用
黄晓润,刘宏宇,卢颖颖,桂阳,黄万兵,郭银萍,龚光禄,杨通静,李巧珍,陈万超,周峰,刘倾城..黔产干品红托竹荪不同部位的关键挥发性风味物质比较分析[J].食品工业科技,2026,47(10):11-22,12.基金项目
贵州省科技计划项目(黔科合成果[2024]一般132号) （黔科合成果[2024]一般132号）
贵州省农业微生物全省重点实验室(黔科合平台[2025]029) （黔科合平台[2025]029）
贵州省科技计划项目(黔科合基础-ZK[2023]一般172) （黔科合基础-ZK[2023]一般172）
贵州省山地农业关键核心技术攻关项(GZNYGJHX-2023002). （GZNYGJHX-2023002）
