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基于气相色谱-离子迁移谱法对经紫外线发光二极管处理的香菇不同部位挥发性香气成分的分析

Analysis of Volatile Aroma Components in Different Parts of Shiitake Mushroom () Treated with Ultraviolet C Light-Emitting Diodes Based on Gas Chromatography-Ion Mobility Spectroscopy.

作者信息

Hu Daihua, Wang Yulin, Kong Fanshu, Wang Danni, Hu Chingyuan, Yang Xu, Chen Xiaohua, Chen Wang, Feng Zili

机构信息

Vitamin D Research Institute, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong 723000, China.

Qinba State Key Laboratory of Biological Resources and Ecological Environment, Hanzhong 723000, China.

出版信息

Molecules. 2024 Apr 19;29(8):1872. doi: 10.3390/molecules29081872.

DOI:10.3390/molecules29081872
PMID:38675693
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11053434/
Abstract

Further assessment of ultraviolet C light-emitting diode (UVC-LED) irradiation for influencing shiitake mushrooms' () volatile and sensory properties is needed. In this study, a comparison of UVC-LED irradiation treatment on the flavor profiles in various parts of shiitake mushrooms was conducted using gas chromatography-ion mobility spectrometry (GC-IMS) and sensory analysis. Sixty-three volatile compounds were identified in shiitake mushrooms. The fresh shiitake mushrooms were characterized by the highest values of raw mushroom odors. After UVC-LED treatment, the content of C8 alcohols decreased, especially that of 1-octen-3-ol, while the content of aldehydes increased, especially the content of nonanal and decanal. The score of fatty and green odors was enhanced. For fresh samples, the mushroom odors decreased and the mushroom-like odors weakened more sharply when treated in ethanol suspension than when treated with direct irradiation. The fruit odors were enhanced using direct UVC-LED irradiation for fresh mushroom samples and the onion flavor decreased. As for shiitake mushroom powder in ethanol suspension treated with UVC-LED, the sweaty and almond odor scores decreased and the vitamin D content in mushroom caps and stems reached 668.79 μg/g (dw) and 399.45 μg/g (dw), respectively. The results obtained from this study demonstrate that UVC-LED treatment produced rich-flavored, quality mushroom products.

摘要

需要进一步评估紫外线C发光二极管（UVC-LED）辐照对香菇挥发性和感官特性的影响。在本研究中，使用气相色谱-离子迁移谱（GC-IMS）和感官分析对UVC-LED辐照处理香菇不同部位的风味特征进行了比较。在香菇中鉴定出63种挥发性化合物。新鲜香菇的特征是生香菇气味值最高。UVC-LED处理后，C8醇类含量降低，尤其是1-辛烯-3-醇，而醛类含量增加，尤其是壬醛和癸醛的含量。脂肪味和青气味得分提高。对于新鲜样品，在乙醇悬浮液中处理时，香菇气味降低，类香菇气味比直接辐照处理时减弱得更明显。直接用UVC-LED辐照新鲜香菇样品可增强果香气味，洋葱味降低。对于用UVC-LED处理的乙醇悬浮液中的香菇粉，汗臭味和杏仁味得分降低，香菇菌盖和菌柄中的维生素D含量分别达到668.79μg/g（干重）和399.45μg/g（干重）。本研究结果表明，UVC-LED处理可生产出风味浓郁、品质优良的香菇产品。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7c3/11053434/5b5c5bf9cea0/molecules-29-01872-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7c3/11053434/5ae30ec425b4/molecules-29-01872-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7c3/11053434/8b669d9bafb6/molecules-29-01872-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7c3/11053434/735005da1dce/molecules-29-01872-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7c3/11053434/d7021703a18f/molecules-29-01872-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7c3/11053434/1af11d7a0c48/molecules-29-01872-g005a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7c3/11053434/ebf860b1cb28/molecules-29-01872-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7c3/11053434/5b5c5bf9cea0/molecules-29-01872-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7c3/11053434/5ae30ec425b4/molecules-29-01872-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7c3/11053434/8b669d9bafb6/molecules-29-01872-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7c3/11053434/735005da1dce/molecules-29-01872-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7c3/11053434/d7021703a18f/molecules-29-01872-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7c3/11053434/1af11d7a0c48/molecules-29-01872-g005a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7c3/11053434/ebf860b1cb28/molecules-29-01872-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7c3/11053434/5b5c5bf9cea0/molecules-29-01872-g007.jpg

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