A new insight into the formation of special flavor during the drying process of boletes based on FTIR joint HS-SPME-GC-MS

文献类型： 外文期刊

第一作者： Zheng, Chuanmao

作者： Zheng, Chuanmao;Li, Jieqing;Zheng, Chuanmao;Wang, Yuanzhong;Liu, Honggao

作者机构：

关键词： GC-MS; VOCs; Flavoromics; PLSR; B. bainiugan

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 217 卷

页码：

收录情况： SCI

摘要： Boletus bainiugan (B. bainiugan) is a common wild edible mushroom, which is popular among consumers for its unique flavor and high nutritional value. Drying is usually used to extend shelf life. The effect of drying temperature on its chemical composition and flavor has not been studied and analyzed. In this study, Fourier transform infrared spectroscopy (FTIR) was used for chemical information characterization, and volatile organic compounds (VOCs) were qualitatively and quantitatively analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Simultaneously, the flavor formation mechanism was analyzed and a prediction model for major flavor compounds was established based on FTIR. Three-step spectral analysis revealed that temperature caused differences in the chemical composition of boletes. HS-SPME-GC-MS detected 764 VOCs. PCA and OPLS-DA indicated remarkable differences in VOCs due to drying temperature changes. The Flavoromics association network reveals nutty, fruity, and green as the main flavors of B. bainiugan after drying. The principal compound for flavor contribution is (2S, 4R)-4-Methyl-2-(2-methylprop-1-en-1-yl) tetrahydro-2H-pyran. In addition, the PLSR results showed that the FTIR spectral data were well-fitted to the relative contents of the 20 major flavor components. In conclusion, the results inform the mechanism of flavor formation in boletes after drying.

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