期刊
FOOD RESEARCH INTERNATIONAL
卷 172, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2023.113103
关键词
Morchella sextelata; Volatile compounds; GC x GC-ToF-MS; GC -MS; GC-IMS; Multiple factor analysis; Dehydration
This study aimed to investigate the volatile profiles of M. sextelata under three dehydration methods: freeze, hot air, and natural air drying. It was found that comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry was the best choice to differentiate the volatile profiles. Freeze-dried samples had the most abundant volatile compounds, while hot air-drying promoted the production of compounds with roasted flavor and natural air-drying resulted in unpleasant acids releasing.
Morchella sextelata is a precious and popular commercial edible fungus that was developed recently in China. This research aimed to characterize the volatile profiles of M. sextelata under three dehydration methods (freeze, hot air, and natural air drying). Comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-ToF-MS) was shown to the best choice to discriminate the volatile profiles of M. sextelata Characteristic flavor substances of M. sextelata were eight-carbon-containing (C8) compounds, hexanal, 2(5 h)furanone, and benzaldehyde. Drying methods had significant influences on the volatile flavor profiles of M. sextelata, and 104 differential compounds were screened by multivariate statistical analysis. Freeze-dried samples had the most abundant volatile compounds and maintained more alcohols, ketones, aldehydes, and esters described as mushroom, sweet, and green flavor, like 1-octen-3-ol, 1-octen-3-one, nonanal, 2,3-butanedione, and so on. Hot air-drying promoted the production of heterocycles and ketones with roasted flavor due to the thermal reaction, such as 2-cyclohexen-1-one, furan, 3-phenyl-, etc. Natural air-drying resulted in acids releasing an unpleasant flavor, e.g., acetic acid, 2-methylbutanoic acid, etc. Overall, thermal reaction combined with vacuum conditions might be suitable for maintaining and enriching the aroma flavor of dried true morels.
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