Effect of hot-air drying processing on the volatile organic compounds and maillard precursors of Dictyophora Rubrovalvata based on GC-IMS, HPLC and LC-MS
文献类型： 外文期刊
作者： Meng, Lingshuai 1 ; Nie, Yu 1 ; Zhou, Qingsong 2 ; Zheng, Tingting 1 ; Song, Jianxin 3 ; Zhang, Chao 4 ; Chen, Haijiang 1 ; Lin, Dong 1 ; Cao, Sen 1 ; Xu, Su 1 ;
作者机构： 1.Guiyang Univ, Sch Food Sci & Engn, Guiyang 550005, Guizhou, Peoples R China
2.Guiyang jirentang pharmaceut Co Ltd, Guiyang 550000, Guizhou, Peoples R China
3.Shenyang Pharmaceut Univ, Sch Funct Food & Wine, Shenyang 110016, Liaoning, Peoples R China
4.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Key Lab Vegetable Postharvest Proc, Minist Agr & Rural Affairs, Beijing 100097, Peoples R China
5.Guizhou Engn Res Ctr Characterist Flavor Percept &, Guiyang 550005, Guizhou, Peoples R China
关键词： Dictyophora rubrovalvata; Hot air drying; Maillard reaction; Precursor substances; Key aroma substances; GC-IMS
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 463 卷
页码：
收录情况： SCI
摘要： The dynamic changes in volatile organic compounds (VOCs), reducing sugars, and amino acids of Dictyophora rubrovalvata (DR) at various drying temperatures were analyzed using GC-IMS, HPLC, and LC-MS. Orthogonal partial least squares discriminant analysis (OPLS-DA) combined with VOCs indicated that drying temperature of 80 degrees C was optimal. Variable importance in the projection (VIP) and relative odor activity value (ROAV) were employed to identify 22 key VOCs. The findings suggested that esters played a predominant role among the VOCs. Pearson correlation analysis revealed that serine (Ser), glutamine (Gln), lysine (Lys), alanine (Ala), threonine (Thr), glutamic acid (Glu), asparagine (Asn), ribose, and glucose were closely associated with the formation of esters, aldehydes, ketones, pyrimidines, and pyrazines. In conclusion, this study laid a foundational theory for elucidating the characteristics aroma substances and their production pathways, providing a valuable reference for analysing the flavor characteristics of DR.
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