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Comprehensive investigation on non-volatile and volatile flavor compounds in the Morchella sextelata and Morchella importuna by UPLC-MS/ MS and GC x GC-TOF-MS

文献类型： 外文期刊

作者： Zhang, Yanmei 1 ; Li, Xiaobei 1 ; Zhao, Zhiyong 1 ; Hengchao, E. 1 ; Fan, Tingting 1 ; Dong, Hui 1 ; He, Xiangwei 1 ; Zhao, Xiaoyan 1 ; Tang, Lihua 2 ; 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 & Rural Affairs, 1000 Jinqi Rd, Shanghai 201403, Peoples R China

2.Shanghai Acad Agr Sci, Inst Edible Fungi, Natl Engn Res Ctr Edible Fungi, Key Lab Edible Fungi Resources & Utilizat South,Mi, Shanghai 201403, Peoples R China

关键词： Morel; VOCs; non-VOCs; Flavor differences; UPLC-MS/MS; GC x GC-TOF/MS

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 20 卷

页码：

收录情况： SCI

摘要： Morchella sextelata and Morchella importuna are the main cultivars of morel. However, the key compounds affecting their flavors (taste and odor) are currently unknown. Here, an ultra performance tandem mass spectrometry combined with two-dimensional gas chromatography-time-of-flight mass spectrometry method was used to detect and relatively quantify the metabolites in both morel cultivars. A total of 631 non-volatile compounds and 242 volatile compounds were identified. The odor activity value was calculated to assess the contribution of key odor volatile. The results indicated that M. importuna had a sweeter flavor than M. sextelata. The former posed more prominent mushroom flavor than the latter based on the correlation analysis of the metabolites. The flavor differences of the two morel cultivars are highly relevant with the content of lipids, carbohydrates, amino acids and derivatives, alcohols and ketones. This study provides new insights into the theoretical basis for the flavor differences in both morel cultivars.

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