Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China.
Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China.
Food Res Int. 2023 Oct;172:113103. doi: 10.1016/j.foodres.2023.113103. Epub 2023 Jun 12.
Morchella sextelata is a precious and popular commercial edible fungus that was developed recently in China. This research aimed to characterize the volatile profiles of M. sextelata under three dehydration methods (freeze, hot air, and natural air drying). Comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-ToF-MS) was shown to the best choice to discriminate the volatile profiles of M. sextelata Characteristic flavor substances of M. sextelata were eight-carbon-containing (C) compounds, hexanal, 2(5 h)-furanone, and benzaldehyde. Drying methods had significant influences on the volatile flavor profiles of M. sextelata, and 104 differential compounds were screened by multivariate statistical analysis. Freeze-dried samples had the most abundant volatile compounds and maintained more alcohols, ketones, aldehydes, and esters described as mushroom, sweet, and green flavor, like 1-octen-3-ol, 1-octen-3-one, nonanal, 2,3-butanedione, and so on. Hot air-drying promoted the production of heterocycles and ketones with roasted flavor due to the thermalreaction, such as 2-cyclohexen-1-one, furan, 3-phenyl-, etc. Natural air-drying resulted in acids releasing an unpleasant flavor, e.g., acetic acid, 2-methylbutanoic acid, etc. Overall, thermal reaction combined with vacuum conditions might be suitable for maintaining and enriching the aroma flavor of dried true morels.
羊肚菌是中国近年开发的一种珍贵且受欢迎的商业食用真菌。本研究旨在对三种干燥方法（冷冻、热风和自然风干）下羊肚菌的挥发性成分进行特征分析。结果表明，全面二维气相色谱-飞行时间质谱联用（GC×GC-ToF-MS）是区分羊肚菌挥发性成分的最佳选择。羊肚菌的特征风味物质为含 8 个碳原子（C）的化合物、己醛、2(5H)-呋喃酮和苯甲醛。干燥方法对羊肚菌的挥发性风味轮廓有显著影响，通过多变量统计分析筛选出 104 种差异化合物。冻干样品中含有最丰富的挥发性化合物，并保持更多的醇、酮、醛和酯，具有蘑菇、甜、绿等风味，如 1-辛烯-3-醇、1-辛烯-3-酮、壬醛、2,3-丁二酮等。热风干燥由于热反应促进了杂环和酮类化合物的生成，具有烤香味，如 2-环己烯-1-酮、呋喃、3-苯基等。自然风干导致酸释放出不愉快的气味，如乙酸、2-甲基丁酸等。总的来说，热反应结合真空条件可能适合保持和丰富干燥羊肚菌的香气。
