文献类型： 外文期刊
作者： Feng, Tao 1 ; Yang, Moyao 1 ; Ma, Bowen 1 ; Zhao, Yu 1 ; Zhuang, Haining 2 ; Zhang, Jingsong 2 ; Chen, Da 3 ;
作者机构： 1.Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai 201418, Peoples R China
2.Shanghai Acad Agr Sci, Natl Engn Res Ctr Edible Fungi, Shanghai 201403, Peoples R China
3.Ohio State Univ, Dept Food Sci & Technol, 2015 Fyffe Rd, Columbus, OH 43210 USA
关键词： Agaricus bisporus; GC-MS; Key-aroma; Venn diagram; PCA; Non-eight carbon compound
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）
ISSN： 0963-9969
年卷期： 2021 年 140 卷
页码：
收录情况： SCI
摘要： The compositions of volatile compounds in fresh mushrooms varied with their genotype species, maturity and growth conditions. This study aimed to identify volatile compounds in five growth stages of two genotype (A15 and W192) Agaricus bisporus species and used mathematical analysis to explain result. A total of 67 different compounds were identified by HS-SPME-GC-MS. Nine key-aroma substances including alcohols, ketones and aldehydes were found by Venn diagram and odor activity values. This improved method can be quickly analyzed the different samples characteristic volatile compounds without time consuming through quantifications. The sum of aroma compounds concentration was highest in the seedling stage (0.5-1.5 cm) and decreased with growth. Meanwhile, benzene acetaldehyde and 3-octanone as dominate parts of overall-aroma maybe affected by benzaldehyde and 3-nonanon during the mushroom growth. Since the harvest stage (3-5 cm). The mushroom flavor of A15 is more abundant than that of W192, therefore, A15 is more suitable for industrial production.
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