Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC - MS after treated with electron-beam generated X-ray irradiation
文献类型： 外文期刊
作者： Zhong, Yuanyuan 1 ; Cui, Yuan 1 ; Yu, Jiangtao 2 ; Yan, Shengkun 3 ; Bai, Junqing 2 ; Xu, Huaide 1 ; Li, Mei 1 ;
作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China
2.Hesheng Irradiat Technol Co Ltd, Yangling 712100, Peoples R China
3.Xinjiang Acad Agr Sci, Res Inst Agr Machinery, Urumqi 830000, Peoples R China
关键词： Irradiation technology; Flavor compounds profile; Multiple factor analysis; HS-GC-IMS; Fresh Hericium erinaceus preservation; HS-SPME-GC-MS
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 454 卷
页码：
收录情况： SCI
摘要： Flavor alteration is a crucial factor affecting the quality of mushrooms during preservation. The dynamic variations of volatile profiles of fresh Hericium erinaceus with electron -beam generated X-ray irradiation were investigated by combining E -nose, headspace-gas chromatography -ion mobility spectrometry (HS-GC-IMS), and headspace solid -phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). E -nose analysis achieved rapid discrimination in all treatments over storage time. 65 and 73 volatile organic compounds (VOCs) were identified by HS-GC-IMS and HS-SPME-GC-MS, respectively. Thereinto, 1-octen-3-ol, 1-octen-3one, and 2-octanone were screened out as the characteristic VOCs, which contents declined during storage. While the contents of (E)-2-octenal, (E)-2-nonenal, and 1-octanol increased. The flavor profile changes from distinct mushroom and floral odor to an intense alcohol and fatty odor. Notably, one-kGy irradiation remained more volatiles and denser mushroom odor after storage. Multivariate analysis further confirmed that 1.0 kGy irradiation contributed to the overall aroma retention during postharvest storage of H. erinaceus .
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