National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Liaoning Engineering Research Center of Special Dietary Food, China.
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Liaoning Engineering Research Center of Special Dietary Food, China.
Food Chem. 2023 Oct 30;424:136409. doi: 10.1016/j.foodchem.2023.136409. Epub 2023 May 18.
The dynamic variations in key contributing odorants, amino acids and reducing sugars in shiitake mushrooms during hot-air drying were determined by gas chromatography-mass spectrometry (GC-MS), high performance liquid chromatography-tandem mass (HPLC-MS/MS) and ion chromatography (IC). The potential precursors were explored by the partial least squares-discriminant analysis and Pearson correlation analysis, and Met, Cys, and ribose were considered as the possible precursors of dimethyl trisulfide and lenthionine. The verification experiments in the absence and presence of shiitake mushroom matrix further confirmed that Met and its interaction with ribose both contributed to generating dimethyl trisulfide. The polynomial nonlinear fitting curve could better represent the dose-effect relationships of Met and Met-ribose to produce dimethyl trisulfide with R of 0.9579 and 0.9957. Conversely, ribose, Cys or Cys-ribose were verified to be unable to form the key contributing odorants. Collectively, the results provided a method to reveal precursors and generation pathway of odorants.
采用气相色谱-质谱联用（GC-MS）、高效液相色谱-串联质谱（HPLC-MS/MS）和离子色谱（IC）法测定了香菇热风干燥过程中关键呈味物质、氨基酸和还原糖的动态变化。采用偏最小二乘判别分析和 Pearson 相关分析探讨了潜在的前体物质，认为 Met、Cys 和核糖可能是二甲基三硫和 lenthionine 的前体物质。在香菇基质存在和不存在的验证实验中进一步证实，Met 及其与核糖的相互作用均有助于生成二甲基三硫。Met 和 Met-核糖生成二甲基三硫的剂量-效应关系更适合采用多项式非线性拟合曲线来表示，其 R 分别为 0.9579 和 0.9957。相反，核糖、半胱氨酸或半胱氨酸-核糖被证实不能形成关键呈味物质。综上所述，该结果为揭示呈味物质的前体物质和生成途径提供了一种方法。
