ATR-FTIR spectroscopy combined with metabolomics to analyze the taste components of boletus bainiugan at different drying temperatures
文献类型： 外文期刊
第一作者： Deng, Guangmei
作者： Deng, Guangmei;Li, Jieqing;Deng, Guangmei;Wang, Yuanzhong;Liu, Honggao
作者机构：
关键词： Boletus bainiugan; ATR-FTIR spectroscopy; Metabolomics; Taste components prediction
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 26 卷
页码：
收录情况： SCI
摘要： Boletus bainiugan has a unique flavor profile, its quality is correlated with metabolites. Herein, ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) is utilized to characterize the free amino acid and organic acid of Boletus bainiugan at different drying temperatures. Attenuated total internal reflectance Fourier transform infrared (ATR-FTIR) spectroscopy is employed to identify Boletus bainiugan with various treatment and to predicted compounds. The metabolome includes 72 amino acids and 64 organic acids, wherein, 11 important taste components are analyzed the changes with drying temperatures. The residual convolutional neural network (ResNet) model achieves 100 % accuracy for Boletus bainiugan with distinct treatment. The partial least squares regression (PLSR) model accurately predicted the contents of 11 compounds with an optimal R2P of 0.975 and a best residual predictive deviation (RPD) of 4.404. The ATR-FTIR spectroscopy coupled with metabolomics can be used as a good tool to estimate the taste enhancers of Boletus bainiugan.
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