Song Ling, Zhao Qiming, Shao Xuebin, Lv Xiangqian, Lu Juan, Luo Ruiping, Liu Yurong, Zhou Xing, Li Qiang, Gui Mingying
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
College of Agriculture and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
Foods. 2025 May 9;14(10):1676. doi: 10.3390/foods14101676.
is a rare wild edible mushroom. Yet, the relationship between its chemical composition and quality, as well as the influence of geographic origin on its flavor profile, remains unclear. In this study, ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to investigate flavor differences and influencing factors among samples from different regions. Seventeen key volatile compounds (OAV > 1) were identified, with α-pinene, styrene, octanal, 1,3,5-trithiane, and 2,4-undecadienal being the primary aroma contributors. Six characteristic taste-active compounds (TAV > 1) were detected, among which Glu, Ala, and His played dominant roles. Differential metabolites were mainly enriched in nucleotides and their derivatives, suggesting their importance in environmental adaptation and quality formation. Correlation analysis revealed that the abundance of key metabolites was closely related to geographic origin: temperature, humidity, light intensity, and CO concentration mainly influenced aroma variation, while taste differences were associated with soil electrical conductivity and microclimatic changes mediated by altitude. These findings provide a comprehensive understanding of the flavor characteristics of and offer a theoretical basis for its future processing and utilization.
是一种珍稀的野生可食用蘑菇。然而，其化学成分与品质之间的关系，以及地理起源对其风味特征的影响仍不明确。在本研究中，采用超高效液相色谱-串联质谱法（UPLC-MS/MS）和顶空固相微萃取-气相色谱-质谱联用法（HS-SPME-GC-MS）来研究不同地区样品之间的风味差异及影响因素。鉴定出17种关键挥发性化合物（香气活度值OAV>1），其中α-蒎烯、苯乙烯、辛醛、1,3,5-三硫杂环己烷和2,4-十一碳二烯醛是主要的香气贡献成分。检测到6种特征性呈味活性化合物（味感活度值TAV>1），其中谷氨酸、丙氨酸和组氨酸起主要作用。差异代谢物主要富集在核苷酸及其衍生物中，表明它们在环境适应和品质形成中具有重要作用。相关性分析表明，关键代谢物的丰度与地理起源密切相关：温度、湿度、光照强度和CO浓度主要影响香气变化，而味道差异与土壤电导率和海拔介导的微气候变化有关。这些研究结果为全面了解[蘑菇名称未给出]的风味特征提供了依据，并为其未来的加工利用提供了理论基础。
