Liu Huijuan, Cheng Zhifei, Xie Jiao
The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guizhou 561113, PR China.
Basic Teaching Department, Guizhou Vocational College of Agriculture, Guizhou 551499, PR China.
Food Chem X. 2024 Mar 15;22:101288. doi: 10.1016/j.fochx.2024.101288. eCollection 2024 Jun 30.
Composition and content of volatiles, the important factors in flavor formation of edible fungi, are affected by growth process. GC-MS was performed and a total of 102 volatiles were identified in . Almost all identified volatile compounds showed an obvious upward trend at four growth period, and reached the maximum at fourth stage (PIII), of which the transition from first stage (ZP) to second stage (PI) achieved a breakthrough for 88 volatile compounds from scratch. The PCA and HCA results showed that the four stages were completely separated and appeared different, among which third stage (PII) and PIII might be the two dramatic change nodes in aroma quality. In addition, the top 50 differential metabolites were screened by OPLS-DA and PLS-DA, and correlation analysis showed that 6-undecyl alcohol, -terpine-7-al, 2, 4-decenol, and 2-cyano-2-ethyl-butanamide, might co-regulate the flavor formation of through synergistic action of other chemical components.
挥发性成分的组成和含量是食用菌风味形成的重要因素，受生长过程影响。采用气相色谱-质谱联用（GC-MS）技术进行分析，共鉴定出102种挥发性成分。几乎所有鉴定出的挥发性化合物在四个生长阶段均呈现明显上升趋势，并在第四阶段（PIII）达到最大值，其中从第一阶段（ZP）到第二阶段（PI）的转变使88种挥发性化合物从无到有实现了突破。主成分分析（PCA）和热聚类分析（HCA）结果表明，四个阶段完全分离且表现各异，其中第三阶段（PII）和PIII可能是香气品质的两个显著变化节点。此外，通过正交偏最小二乘法判别分析（OPLS-DA）和偏最小二乘法判别分析（PLS-DA）筛选出前50种差异代谢物，相关性分析表明，6-十一醇、γ-萜品-7-醇、2,4-癸二烯醇和2-氰基-2-乙基丁酰胺可能通过与其他化学成分的协同作用共同调控[具体物质]的风味形成。
