Characteristic fingerprints and comparison of volatile flavor compounds in Morchella sextelata under different drying methods
文献类型： 外文期刊
作者： Li, Xiaobei 1 ; Zhang, Yanmei 1 ; Hengchao, E. 1 ; He, Xiangwei 1 ; Li, Jianying 1 ; Zhao, Xiaoyan 1 ; Zhou, Changyan 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Inst Agrofood Stand & Testing Technol, Lab Qual & Safety Risk Assessment Agroprod Shangha, Minist Agr, 1000 Jingqi Rd, Shanghai 201403, Peoples R China
关键词： Morchella sextelata; Volatile compounds; GC x GC-ToF-MS; GC -MS; GC-IMS; Multiple factor analysis; Dehydration
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）
ISSN： 0963-9969
年卷期： 2023 年 172 卷
页码：
收录情况： SCI
摘要： Morchella sextelata is a precious and popular commercial edible fungus that was developed recently in China. This research aimed to characterize the volatile profiles of M. sextelata under three dehydration methods (freeze, hot air, and natural air drying). Comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-ToF-MS) was shown to the best choice to discriminate the volatile profiles of M. sextelata Characteristic flavor substances of M. sextelata were eight-carbon-containing (C8) compounds, hexanal, 2(5 h)furanone, and benzaldehyde. Drying methods had significant influences on the volatile flavor profiles of M. sextelata, and 104 differential compounds were screened by multivariate statistical analysis. Freeze-dried samples had the most abundant volatile compounds and maintained more alcohols, ketones, aldehydes, and esters described as mushroom, sweet, and green flavor, like 1-octen-3-ol, 1-octen-3-one, nonanal, 2,3-butanedione, and so on. Hot air-drying promoted the production of heterocycles and ketones with roasted flavor due to the thermal reaction, such as 2-cyclohexen-1-one, furan, 3-phenyl-, etc. Natural air-drying resulted in acids releasing an unpleasant flavor, e.g., acetic acid, 2-methylbutanoic acid, etc. Overall, thermal reaction combined with vacuum conditions might be suitable for maintaining and enriching the aroma flavor of dried true morels.
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