Journal
FOOD CHEMISTRY
Volume 347, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128998
Keywords
Quantitative analysis; C8 volatiles; Beech; Shiitake; Button; Mushrooms; Automation; Headspace-solid phasemicroextraction; Gas chromatography; Mass spectrometry
Funding
- National Institute of Horticultural and Herbal Science, Rural Development Administration, Republic of Korea [PJ1258503]
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The study developed an automated HSSPME-GC-MS/MS method for the quantitation of C8 volatiles in mushrooms, which achieved complete control of volatile emissions through a specific sample preparation strategy. Results showed that this method was highly reliable, sensitive, precise, and accurate.
Eight carbon (C8) compounds are the key characteristic flavors of mushrooms. The quantitative analysis of the volatiles in mushrooms is challenging especially with the unattended HS-SPME-GC-MS. An unattended HSSPME-GC-MS/MS in combination with novel sample preparation of the complete control of volatile emissions was developed for the quantitation of the C8 volatiles in mushrooms. The sample preparation strategy was composed of freeze-drying, rehydration, and the addition of a 15% citric acid solution. With this strategy, the volatile emission from mushroom was fully controlled at a certain time point. This method was found to be highly reliable, sensitive, precise, and accurate. This method was successfully applied to measure the contents of the C8 volatiles in the beech, button, and shiitake mushrooms. 1-Octene-3-ol was the most predominant compound in the mushrooms, representing 62.4, 69.0, and 89.2% of the total C8 volatiles in the beech, button, and shiitake mushrooms, respectively.
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