Characterization of aroma dynamic changes during six developing stages of yellow cultivar Flammulina filiformis based on E-Nose, GC x GC-TOF MS, GC-IMS, and GC-O-MS
文献类型： 外文期刊
作者： Song, Wei 1 ; Feng, Tao 1 ; Song, Shiqing 1 ; Wang, Huatian 1 ; Sun, Min 1 ; Yao, Lingyun 1 ; Lu, Huan 2 ; Wang, Ruijuan 2 ; Shang, Xiaodong 2 ;
作者机构： 1.Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai 201418, Peoples R China
2.Shanghai Acad Agr Sci, Inst Edible Fungi, Shanghai 201403, Peoples R China
关键词： Flammulina filiformis GCxGC; TOF MS GC; IMS GC; O; MS Aroma dynamic changes
期刊名称：FOOD BIOSCIENCE （ 影响因子：4.8； 五年影响因子：5.1 ）
ISSN： 2212-4292
年卷期： 2024 年 61 卷
页码：
收录情况： SCI
摘要： The aroma volatiles of Flammulina filiformis ( F. filiformis ) had notably dynamic changes during various developing stages. However, the dynamic fingerprints of the overall aroma volatiles during mushroom development remained largely unknown in F. filiformis . The purpose of this study was to characterize the dynamic changes in the aroma volatiles of yellow cultivar F. filiformis using E-Nose, GC-MS/O, GC-IMS, and GC x GC-TOF MS. A total of 140 volatiles were characterized (about 59% by GC x GC-TOF MS). Phenylacetaldehyde, 2-octenal, hexanal, nonanal, 2,4-decadienal, beta-citronellol, 3-octanone, 1-octen-3-one, 2-methylpropyl butanoate, limonene, and 2pentyl-furan were identified as key aroma compounds. The richness of odorants (numbers and concentrations) was most abundant during the initial stage of fruiting (with a fruity note). The concentrations of C8 volatiles and ketones gradually decreased before the mature stage, followed by a slight increase (with mushroom and sweet notes). An excellent correlation was observed between the changes in aroma attributes corresponding to odorants. Furthermore, the correlation between the volatile contents could be well explained by metabolic pathways (unsaturated fatty acids, beta-oxidation of saturated fatty acids, and Ehrlich pathways for amino acids). Overall, this study provides insights into the metabolic pathways of volatiles potential for aroma quality enhancement in F. filiformis .
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