Wang Yanbin, Wu Dan, Wu Yingqi, Tong Xiaoqing, Qin Yuchuan, Wang Liling
Zhejiang Academy of Forestry, Hangzhou 310023, China.
National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Foods. 2023 Jul 10;12(14):2656. doi: 10.3390/foods12142656.
In order to study the effect of both greenhouse and forest cultivating environments on , its volatile aroma compounds were measured by a headspace solid phase micro extractions-gas chromatograph-mass spectrometer (SPME-GC-MS). The optimal adsorption temperature was 75 °C and the optimal adsorption time was 40 min. A total of 36 volatile aroma compounds were identified by GC-MS, including 8 aldehydes, 2 ketones, 4 alcohols, 15 alkenes, and 4 alkanes. Hexanal, 3-Octanone, 2-Undecanone, ()-Nerolidol, and ()-β-Farnesene made great aromatic contributions. Among them, Hexanal, 3-Octanone, 2-Undecanone were the key aroma compounds for which odor activity values (OAVs) were more than 1. ()-Nerolidol showed odor modification in the forest samples and showed a key aroma effect in greenhouse samples. ()-β-Farnesene showed odor modification in greenhouse samples. 3-Octanone was the largest contributing compound for which the OAV was more than 60. The total content of volatile aroma compounds first increased and then decreased with growth time; it reached the highest level at 48 h: 2203.7 ± 115.2 μg/kg for the forest environment and 4516.6 ± 228.5 μg/kg for the greenhouse environment. The aroma was the most abundant at this time. All samples opened their umbrella at 84 h and become inedible. Principal component analysis (PCA), hierarchical cluster analysis (HCA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were combined to analyze the aroma difference of under two cultivation modes. PCA and HCA could effectively distinguish the aroma difference in different growth stages. Under different culturing methods, the aroma substances and their changes were different. The samples were divided into two groups for forest cultivation, while the samples were divided into three groups for greenhouse cultivation. At the end of growth, the aroma of with the two cultivation modes was very similar. OPLS-DA clearly distinguished the differences between the two cultivation methods; 17 key aroma difference factors with variable importance projection (VIP) > 1 were obtained from SPLS-DA analysis.
为研究温室和森林栽培环境对其挥发性香气成分的影响，采用顶空固相微萃取-气相色谱-质谱联用仪（SPME-GC-MS）对其挥发性香气成分进行测定。最佳吸附温度为75℃，最佳吸附时间为40分钟。通过GC-MS共鉴定出36种挥发性香气成分，包括8种醛类、2种酮类、4种醇类、15种烯烃类和4种烷烃类。己醛、3-辛酮、2-十一酮、（）-橙花叔醇和（）-β-法尼烯对香气贡献较大。其中，己醛、3-辛酮、2-十一酮是关键香气成分，其气味活性值（OAVs）大于1。（）-橙花叔醇在森林样品中表现出气味修饰作用，在温室样品中表现出关键香气效应。（）-β-法尼烯在温室样品中表现出气味修饰作用。3-辛酮是贡献最大的化合物，其OAV大于60。挥发性香气成分的总含量随生长时间先增加后降低；在48小时达到最高水平：森林环境中为2203.7±115.2μg/kg，温室环境中为4516.6±228.5μg/kg。此时香气最为浓郁。所有样品在84小时时展开伞状结构，变得不可食用。结合主成分分析（PCA）、层次聚类分析（HCA）和正交偏最小二乘判别分析（OPLS-DA）分析两种栽培模式下的香气差异。PCA和HCA能够有效区分不同生长阶段的香气差异。在不同的培养方式下，香气物质及其变化不同。森林栽培的样品分为两组，温室栽培的样品分为三组。生长末期，两种栽培模式下的香气非常相似。OPLS-DA清晰地区分了两种栽培方式的差异；通过SPLS-DA分析获得了17个变量重要性投影（VIP）>1的关键香气差异因子。
