School of Perfume and Aroma Technology, Shanghai Institution of Technology, Shanghai 201418, China.
School of Perfume and Aroma Technology, Shanghai Institution of Technology, Shanghai 201418, China; National Engineering Research Center of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
Food Res Int. 2021 Feb;140:109761. doi: 10.1016/j.foodres.2020.109761. Epub 2020 Oct 29.
The compositions of volatile compounds in fresh mushrooms varied with their genotype species, maturity and growth conditions. This study aimed to identify volatile compounds in five growth stages of two genotype (A15 and W192) Agaricus bisporus species and used mathematical analysis to explain result. A total of 67 different compounds were identified by HS-SPME-GC-MS. Nine key-aroma substances including alcohols, ketones and aldehydes were found by Venn diagram and odor activity values. This improved method can be quickly analyzed the different samples characteristic volatile compounds without time consuming through quantifications. The sum of aroma compounds concentration was highest in the seedling stage (0.5-1.5 cm) and decreased with growth. Meanwhile, benzene acetaldehyde and 3-octanone as dominate parts of overall-aroma maybe affected by benzaldehyde and 3-nonanon during the mushroom growth. Since the harvest stage (3-5 cm). The mushroom flavor of A15 is more abundant than that of W192, therefore, A15 is more suitable for industrial production.
不同基因型、成熟度和生长条件下，鲜蘑菇中挥发性化合物的组成也不同。本研究旨在鉴定两种基因型（A15 和 W192）双孢蘑菇在五个生长阶段的挥发性化合物，并使用数学分析来解释结果。采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）共鉴定出 67 种不同的化合物。通过 Venn 图和气味活度值发现了 9 种关键香气物质，包括醇、酮和醛。该改进的方法可以通过定量快速分析不同样品的特征挥发性化合物，而无需耗时。在幼苗期（0.5-1.5cm），香气化合物的浓度总和最高，随着生长而降低。同时，苯乙醛和 3-辛酮作为整体香气的主要成分，可能受到蘑菇生长过程中苯甲醛和 3-壬酮的影响。在收获期（3-5cm），A15 的蘑菇风味比 W192 更丰富，因此 A15 更适合工业化生产。
