Li Mengqi, Du Hanting, Lin Songyi
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Foods. 2021 Mar 4;10(3):531. doi: 10.3390/foods10030531.
Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze the changes to volatile compounds in fried Singer under different heating temperatures and times. A total of 40 signals that corresponded to 24 compounds were identified through this approach. Differences in volatile compounds of samples were shown in topographic plots and fingerprints. The heating temperatures were more important than the heating times in affecting the volatile compounds. Moreover, changes to the main volatile compounds in under different processing conditions were based on the thermal decomposition and a series of chemical reactions of C8 compounds. Principal component analysis (PCA) results showed that samples under different processing conditions could be effectively distinguished. Hence, the combination of HS-GC-IMS and PCA can identify and classify the volatile compounds of quickly and sensitively. This study provides a new supplementary analytical method for the rapid identification of T. matsutake. The above results can provide a theoretical basis for the quality control and change mechanism of flavor in the processing of traditional edible fungi products.
顶空-气相色谱-离子迁移谱（HS-GC-IMS）用于分析不同加热温度和时间下油炸松口蘑中挥发性化合物的变化。通过该方法共鉴定出对应24种化合物的40个信号。样品挥发性化合物的差异在地形图和指纹图谱中显示。加热温度对挥发性化合物的影响比加热时间更重要。此外，不同加工条件下主要挥发性化合物的变化基于C8化合物的热分解和一系列化学反应。主成分分析（PCA）结果表明，不同加工条件下的样品能够被有效区分。因此，HS-GC-IMS和PCA的结合可以快速、灵敏地鉴定和分类松口蘑的挥发性化合物。本研究为松口蘑的快速鉴定提供了一种新的补充分析方法。上述结果可为传统食用菌产品加工中风味的质量控制和变化机制提供理论依据。
