Wang Si-Lu, Lin Song-Yi, Du Han-Ting, Qin Lei, Lei Li-Ming, Chen Dong
School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative, Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
Foods. 2021 Mar 15;10(3):622. doi: 10.3390/foods10030622.
An insight using molecular sensory science approaches to the contributions and variations of the key odorants in shiitake mushrooms is revealed in this study. Odorants were extracted by headspace solid phase microextraction (HS-SPME) and direct solvent extraction combined with solvent-assisted flavor evaporation (DSE-SAFE) in fresh and hot-air-dried shiitake mushrooms. Among them, 18 and 22 predominant odorants were determined by detection frequency analysis (DFA) and aroma extract dilution analysis (AEDA) combined with gas chromatography-olfactometry (GC-O) in the fresh and dried samples, respectively. The contributions of these predominant odorants in the food matrix were determined by quantification and odor activity values (OAVs) with aroma recombination verification. There were 13 and 14 odorants identified as key contributing odorants to overall aroma, respectively. 1-Octen-3-ol and 1-octen-3-one were the most key contributing odorants in the fresh samples in contributing mushroom-like odor. After hot-air-drying, the OAV and concentrations on dry basis of the key contributing odorants changed, due to oxidation, degradation, caramelization and Maillard reactions of fatty acids, polysaccharides and amino acids. 1-Octen-3-ol was reduced most significantly and degraded to 1-hydroxy-3-octanone, while phenylethyl alcohol increased the most and was formed by phenylalanine. In hot-air-dried samples, lenthionine became the most important contributor and samples were characterized by a sulfury odor. Overall contributions and variations of odorants to the aroma of shiitake mushrooms were revealed at the molecular level.
本研究揭示了运用分子感官科学方法对香菇中关键气味物质的贡献和变化的见解。采用顶空固相微萃取（HS-SPME）和直接溶剂萃取结合溶剂辅助风味蒸发（DSE-SAFE）方法，分别从新鲜香菇和热风干燥香菇中提取气味物质。其中，通过检测频率分析（DFA）和香气提取物稀释分析（AEDA）结合气相色谱-嗅觉测定法（GC-O），在新鲜样品和干燥样品中分别确定了18种和22种主要气味物质。通过定量分析和气味活性值（OAVs）以及香气重组验证，确定了这些主要气味物质在食品基质中的贡献。分别有13种和14种气味物质被确定为对整体香气有关键贡献的气味物质。1-辛烯-3-醇和1-辛烯-3-酮是新鲜样品中对蘑菇样气味贡献最大的关键气味物质。热风干燥后，由于脂肪酸、多糖和氨基酸的氧化、降解、焦糖化和美拉德反应，关键贡献气味物质的OAV和干基浓度发生了变化。1-辛烯-3-醇减少最为显著，并降解为1-羟基-3-辛酮，而苯乙醇增加最多，由苯丙氨酸形成。在热风干燥样品中，香菇精成为最重要的贡献物质，样品具有硫磺气味特征。在分子水平上揭示了气味物质对香菇香气的总体贡献和变化。
