School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
Food Chem. 2019 Sep 30;293:333-339. doi: 10.1016/j.foodchem.2019.05.004. Epub 2019 May 2.
The volatile compounds of Volvariella volvacea mushroom were investigated by solvent assisted flavor evaporation (SAFE)/gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), combined with aroma reconstitution and omission. The results showed that a total of 63 compounds were detected after SAFE extraction. A total of 26 compounds were determined after GC-O and 17 compounds whose OAV greater than 1 were subjected to reconstitution and omission experiments. The results showed that dihydro-β-ionone, 1-octen-3-one, 1-octen-3-ol, γ-undecalactone, 3-octanol, 2-octanone, hexanal, 2-methylbutanal, camphene, carvone, 2-nonanone, and phenylacetaldehyde have been successfully identified as the key aroma compounds. More significantly, dihydro-β-ionone as a key aroma compound was first found in Volvariella volvacea mushroom.
草菇中的挥发性化合物通过溶剂辅助风味蒸发（SAFE）/气相色谱-质谱联用（GC-MS）、气相色谱-嗅闻（GC-O）、气味活度值（OAV）进行了研究，结合香气重组和缺失实验。结果表明，SAFE 提取后共检测到 63 种化合物。GC-O 鉴定出 26 种化合物，OAV 值大于 1 的 17 种化合物进行了重组和缺失实验。结果表明，二氢-β-紫罗兰酮、1-辛烯-3-酮、1-辛烯-3-醇、γ-十一内酯、3-辛醇、2-辛酮、己醛、2-甲基丁醛、莰烯、香芹酮、2-壬酮和苯乙醛已成功鉴定为关键香气化合物。更重要的是，二氢-β-紫罗兰酮作为一种关键香气化合物首次在草菇中被发现。
