期刊
FOOD CHEMISTRY
卷 196, 期 -, 页码 860-866出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.09.097
关键词
Flammulina velutipes; Volatile compound; Hot air drying; Electronic nose; HS-SPME-GC-MS
资金
- Special Fund for Agro-scientific Research in the Public Interest [201303080]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
Volatile compounds are important factors that affect the flavor quality of Flammulina velutipes, but the changes occurring during hot air drying is still unclear. To clarify the dynamic changes of flavor components during hot air drying, comprehensive flavor characterization and volatile compounds of F. velutipes were evaluated using electronic nose technology and headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. Results showed that volatile components in F. velutipes significantly changed during hot air drying according to the principal component analysis and radar fingerprint chart of electronic nose. Volatile compounds of fresh F. velutipes consisted mainly of ketones, aldehydes and alcohols, and 3-octanone was the dominant compound. Drying process could significantly decrease the relative content of ketones and promoted the generation of alcohols, acids, and esters, which became the main volatile compounds of dried F. velutipes. These may provide a theoretical basis for the formation mechanism of flavor substances in dried F. velutipes. (C) 2015 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据