Fingerprint analysis of volatile flavor compounds in twenty varieties of Lentinula edodes based on GC-IMS
Publication Date
3-15-2024
Document Type
Article
Publication Title
Scientia Horticulturae
Volume
328
DOI
10.1016/j.scienta.2024.112893
Abstract
The fingerprint database of volatile components in 20 varieties of Lentinula edodes were built using the gas chromatography-ion mobility spectroscopy (GC-IMS). Based on fingerprint and partial least squares discriminant analysis (PLS-DA), the differences in volatile components among varied L. edodes were further analyzed by cluster heat maps. A total of 57 volatile components were identified from all the mushroom samples, including 17 esters, 13 alcohols, 6 ketones, 6 aldehydes, 5 sulfur compounds, 3 acids, 1 alkane, and 6 other compounds. The varieties of ZP51, YS37, YS8, ZP46, XG172 showed the highest contents of esters (19 %∼41 %), alcohols (6 %∼17 %), ketones (4 %∼12 %), aldehydes (21 %∼48 %), sulfur compounds (7 %∼13 %), acids (2 %∼6 %), respectively. Twenty-eight key volatile flavor compounds were selected as the main characteristic aroma of L. edodes. GC-IMS could effectively distinguish different varieties of L. edodes, and the differences in the volatile components were visualized with fingerprint and cluster heat maps. These results provide a method to rapid evaluate the flavor profiles of L. edodes.
Funding Number
2022BBA0024
Funding Sponsor
Hubei Agricultural Science and Technology Innovation Center
Keywords
Gas chromatography-ion mobility spectrometry (GC-IMS), Lentinula edodes, Partial least squares discriminant analysis (PLS-DA), Volatile components
Department
Nutrition, Food Science and Packaging
Recommended Citation
Meijie Chang, Yin Liu, Zheng Li, Xi Feng, Yang Xiao, Wen Huang, and Ying Liu. "Fingerprint analysis of volatile flavor compounds in twenty varieties of Lentinula edodes based on GC-IMS" Scientia Horticulturae (2024). https://doi.org/10.1016/j.scienta.2024.112893
