Comparative profiling of volatile compounds in white and brown Hypsizygus marmoreus during fruiting body development and postharvest storage

文献类型： 外文期刊

第一作者： Wu, Yingying

作者： Wu, Yingying;Peng, Qinying;Zhou, Chenli;Li, Yan;Chen, Hongyu;Bao, Dapeng;Peng, Qinying;Kang, Qianjin;Kang, Qianjin;Li, Jinxin

作者机构：

关键词： Ion mass spectrometry; Mass spectrometry; Mushroom; Odor compounds; Principal component analysis

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2024 年 136 卷

页码：

收录情况： SCI

摘要： Hypsizygus marmoreus (HM) is a nutritious edible mushroom with high industrial yield and rapid market development. HM has become increasingly popular among customers due to its abundant bioactive compounds, chewy texture and unique aroma. The volatile organic compound (VOC) fingerprints of white and brown HM varieties during fruiting body growth and postharvest storage were established by HS-SPME-GC-MS and HS-GCIMS. A total of 46 aroma VOC were identified from fresh mature HM. Based on odor activity, 12 VOC have been defined as the characteristic VOC, of which five are prevalent in aquatic products and are the main contributors to HM's unique seafood flavor. The brown variety exhibited higher diversity and abundance of VOC. C8 compounds in brown HM was 5.722 mg/kg, which was 1.99 times higher than that in white HM (2.872 mg/kg). Aromatic compounds such as aldehydes, alcohols, ketones, and terpenes are also more abundant in brown varieties (6.35 mg/kg), which was 1.864 times that of white varieties (3.406 mg/kg). C8 compounds increasingly accumulated in white HM during development, especially intensifying before maturing. After stored at 4 degree celsius up to 45 d, the VOC profiles of HM remained less changed despite slight decrease, which helps explain their long shelflife. The findings of this study shed light on elucidating the VOC that contribute to the unique aroma of HM, as well as tracking the odor changes during industrial production and shelf-life.

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