食用菌学报2026，Vol.33Issue(2)：119-132,14.DOI:10.16488/j.cnki.1005-9873.2026.02.011
不同成熟度台湾块菌子囊果香气成分的变化规律
Variation Pattern of Aroma Components in Ascocarps of Tuber formosanum at Different Maturity Stages
摘要
Abstract
To explore the variation pattern of aroma components in ascocarps of Tuber formosanum distributed in Northeast China during their growth and development,the ascocarps were divided into four maturity stages:immature,partially developed,near-mature,and fully mature.Using headspace solid-phase microextraction combined with gas chromatography-tandem mass spectrometry(HS-SPME-GC-MS),a total of 71 aroma components were identified,including 11 alcohols,15 aldehydes,8 ketones,11 esters,6 alkenes,9 aromatics,5 heterocyclic compounds,3 alkanes,2 ethers,and 1 halogenated hydrocarbon.There were significant differences in aroma components among different maturity stages,with certain regular patterns:the contents of alcohols,aldehydes,and ketones gradually decreased with maturity,whereas esters reached the highest content(52.76％)at the fully mature stage.Using variable importance in projection(VIP),13 differential components were screened out,and then relative activity value(ROAV)analysis indicated that 2-ethyl-1-hexanol and ethyl hexanoate may serve as marker compounds for mature T.formosanum.关键词
成熟度/台湾块菌/香气成分/HS-SPME-GC-MSKey words
Maturity/Tuber formosanum/aroma component/HS-SPME-GC-MS引用本文复制引用
樊明旭,包海鹰,宋超,赵卉,崔丽丽,郭鸿莹,赵天星,图力古尔..不同成熟度台湾块菌子囊果香气成分的变化规律[J].食用菌学报,2026,33(2):119-132,14.基金项目
教育部"长江学者和创新团队发展计划"项目(IRT1134,IRT15R25) （IRT1134,IRT15R25）
