Tagkouli Dimitra, Bekiaris Georgios, Pantazi Stella, Anastasopoulou Maria Eleni, Koutrotsios Georgios, Mallouchos Athanasios, Zervakis Georgios I, Kalogeropoulos Nick
Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece.
Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
Foods. 2021 Jun 4;10(6):1287. doi: 10.3390/foods10061287.
The influence of genetic (species, strain) and environmental (substrate) factors on the volatile profiles of eight strains of and mushrooms cultivated on wheat straw or substrates enriched with winery or olive oil by products was investigated by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Selected samples were additionally roasted. More than 50 compounds were determined in fresh mushroom samples, with presenting higher concentrations but a lower number of volatile compounds compared to Roasting resulted in partial elimination of volatiles and the formation of pyrazines, Strecker aldehydes and sulfur compounds. Principal component analysis on the data obtained succeeded to discriminate among raw and cooked mushrooms as well as among species and strains, but not among different cultivation substrates. Ketones, alcohols and toluene were mainly responsible for discriminating among strains while aldehydes and fatty acid methyl esters contributed more at separating strains.
采用顶空固相微萃取结合气相色谱 - 质谱联用技术（HS - SPME - GC - MS），研究了遗传因素（物种、菌株）和环境因素（底物）对在小麦秸秆或富含葡萄酒厂或橄榄油副产品的底物上培养的8种平菇和香菇菌株挥发性成分的影响。对选定的样品进行了额外的烘烤处理。在新鲜蘑菇样品中测定了50多种化合物，平菇中的化合物浓度较高，但挥发性化合物数量比香菇少。烘烤导致挥发性成分部分消除，并形成了吡嗪、斯特雷克醛和含硫化合物。对所得数据进行主成分分析成功地区分了生熟蘑菇以及平菇的物种和菌株，但无法区分不同的栽培底物。酮类、醇类和甲苯主要负责区分平菇菌株，而醛类和脂肪酸甲酯在区分香菇菌株方面贡献更大。
