基于电子鼻、顶空-气相色谱-离子迁移谱和顶空固相微萃取-气相色谱-质谱联用技术鉴定不同产地[具体物质]的特征风味化合物。你提供的原文中“Identification of characteristic flavor compounds of from different regions”这里“of ”后面缺少具体所指物质，我按常规补充了[具体物质]，你可根据实际情况修改。 - Suppr

Identification of characteristic flavor compounds of from different regions based on by -nose, HS-GC-IMS and HS-SPME-GC-MS.

作者信息

Li Weilan, Zi Luxi, Xu Ningmeng, Yang Hao, Dong Shihao, Qin Fen, Guo Lei

机构信息

The Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming, Yunnan, 650224, China.

College of Biological Science and Food Engineering, Southwest Forestry University, Kunming, Yunnan, 650224, China.

出版信息

Food Chem X. 2024 Jun 26;23:101601. doi: 10.1016/j.fochx.2024.101601. eCollection 2024 Oct 30.

In this study, -nose, HS-GC-IMS, and HS-SPME-GC-MS technologies were used to evaluate the flavor characteristics of the pileus and stipe of from eight origins. 23 key Volatile organic compounds (VOCs) with odor activity values (OAVs) > 1 were identified, and 19 aroma types have been identified in at the same time. Vegetable and earthy were defined as the dominant aroma types for all pileus and stipe samples. Balsamic and musty were the main and characteristic aroma types for the pileus. The highest concentrations of VOCs in the pileus and stipe were originated from Chuxiong Prefecture and Aba Prefecture, respectively. 19 and 16 key VOCs were detected Chuxiong pileus and Aba stipe, respectively, and Methional was the decisive compound that influenced the vegetable aroma type. The results of this study could be helpful for flavor identification and application of pileus and stipe from

在本研究中，采用顶空进样-气相色谱-离子迁移谱（HS-GC-IMS）和顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术，对来自8个产地的菌盖和菌柄的风味特征进行了评价。鉴定出23种气味活性值（OAVs）>1的关键挥发性有机化合物（VOCs），同时在[具体内容缺失]中鉴定出19种香气类型。蔬菜香和土香被定义为所有菌盖和菌柄样品的主要香气类型。香脂香和霉香是菌盖的主要特征香气类型。菌盖和菌柄中VOCs的最高浓度分别来自楚雄州和阿坝州。在楚雄菌盖和阿坝菌柄中分别检测到19种和16种关键VOCs，甲硫醛是影响蔬菜香气类型的决定性化合物。本研究结果有助于[具体内容缺失]菌盖和菌柄的风味鉴定及应用。