Comparison of non-volatile and volatile flavor compounds in six Pleurotus mushrooms

文献类型： 外文期刊

第一作者： Yin, Chaomin

作者： Yin, Chaomin;Fan, Xiuzhi;Fan, Zhe;Shi, Defang;Yao, Fen;Gao, Hong;Yin, Chaomin;Fan, Xiuzhi;Shi, Defang;Yao, Fen;Gao, Hong

作者机构：

关键词： Pleurotus; non-volatile compounds; volatile compounds; HS-SPME; relative odor activity value; GC-MS

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期： 2019 年 99 卷 4 期

页码：

收录情况： SCI

摘要： BACKGROUND Non-volatile and volatile flavor compounds of six Pleurotus mushrooms including Pleurotus citrinopileatus, P. cornucopiae, P. djamor, P. floridanus, P. ostreatus and P. sapidus were studied. RESULTS The content of total free amino acids ranged from 21.80 to 40.60 g kg(-1) and the content of monosodium glutamate (MSG)-like amino acids ranged from 3.10 to 8.64 g kg(-1). The content of total 5 '-nucleotides ranged from 4.16 to 8.80 g kg(-1) while the content of flavor 5 '-nucleotides ranged from 2.00 to 4.51 g kg(-1). Sixty-three volatile compounds were identified in six Pleurotus mushrooms, including 17 aldehydes, 10 ketones, 14 alcohols, 2 ethers, 5 acids, 5 hydrocarbons, 10 heterocyclic and aromatic compounds. 1-Octen-3-one and 1-octen-3-ol were the key odor compounds in P. citrinopileatus, P. djamor, P. ostreatus, P. floridanus and P. sapidus, while 1-octen-3-one, 1-octen-3-ol and 2-octenal were the key odor compounds in P. cornucopiae. CONCLUSION Pleurotus citrinopileatus had highest content of total free amino acids (40.60 g kg(-1)), total 5 '-nucleotides (8.80 g kg(-1)) and flavor 5 '-nucleotides (4.51 g kg(-1)) than other Pleurotus mushrooms. Moreover, eight-carbon compounds were the most abundant compounds in six Pleurotus mushrooms. Our study should be helpful in promoting the cultivation and consumption of these Pleurotus mushrooms. (c) 2018 Society of Chemical Industry

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