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Lai P, Li L, Wei Y, Sun J, Tang B, Yang Y, Chen J, Wu L. GC-IMS-Based Volatile Characteristic Analysis of Hypsizygus marmoreus Dried by Different Methods. Foods 2024; 13:1322. [PMID: 38731693 PMCID: PMC11083298 DOI: 10.3390/foods13091322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 04/19/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
Gas chromatography-ion mobility spectroscopy (GC-IMS) was used to analyze the volatile components in dried Hypsizygus marmoreus of different drying methods, including hot air drying (HAD), heat pump drying (HPD), heated freeze-drying (HFD), and unheated freeze-drying (UFD). A total of 116 signal peaks corresponding to 96 volatile compounds were identified, including 25 esters, 24 aldehydes, 23 alcohols, 13 ketones, 10 heterocyclic compounds, 8 carboxylic acids, 7 terpenes, 3 sulfur-containing compounds, 2 nitrogen-containing compounds, and 1 aromatic hydrocarbon. The total content of volatile compounds in H. marmoreus dried by the four methods, from highest to lowest, was as follows: HAD, HPD, HFD, and UFD. The main volatile compounds included carboxylic acids, alcohols, esters, and aldehydes. Comparing the peak intensities of volatile compounds in dried H. marmoreus using different drying methods, it was found that the synthesis of esters, aldehydes, and terpenes increased under hot drying methods such as HAD and HPD, while the synthesis of compounds containing sulfur and nitrogen increased under freeze-drying methods such as HFD and UFD. Nine common key characteristic flavor compounds of dried H. marmoreus were screened using relative odor activity values (ROAV > 1), including ethyl 3-methylbutanoate, acetic acid, 2-methylbutanal, propanal, methyl 2-propenyl sulfate, trimethylamine, 3-octanone, acetaldehide, and thiophene. In the odor description of volatile compounds with ROAV > 0.1, it was found that important flavor components such as trimethylamine, 3-octanone, (E)-2-octenal, and dimethyl disulfide are related to the aroma of seafood. Their ROAV order is HFD > UFD > HPD > HAD, indicating that H. marmoreus using the HFD method have the strongest seafood flavor. The research findings provide theoretical guidance for selecting drying methods and refining the processing of H. marmoreus.
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Affiliation(s)
- Pufu Lai
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
| | - Longxiang Li
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yingying Wei
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Junzheng Sun
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
| | - Baosha Tang
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
| | - Yanrong Yang
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
| | - Junchen Chen
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
| | - Li Wu
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
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Hou Z, Xia R, Li Y, Xu H, Wang Y, Feng Y, Pan S, Wang Z, Ren H, Qian G, Wang H, Zhu J, Xin G. Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review. Food Chem 2024; 438:137993. [PMID: 37992603 DOI: 10.1016/j.foodchem.2023.137993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 11/09/2023] [Accepted: 11/12/2023] [Indexed: 11/24/2023]
Abstract
Aroma is one of the decisive factors affecting the quality and consumer acceptance of edible mushrooms. This review summarized the key components and formation pathways of edible mushroom aroma. It also elaborated on the affecting factors and emerging analytical strategies of edible mushroom aroma. A total of 1308 volatile organic compounds identified in edible mushrooms, 61 were key components. The formation of these compounds is closely related to fatty acid metabolism, amino acid metabolism, lentinic acid metabolism, and terpenoid metabolism. The aroma profiles of edible mushrooms were affected by genetic background, preharvest factors, and preservation methods. Molecular sensory science and omics techniques are emerging analytical strategies to reveal aroma information of edible mushrooms. This review would provide valuable data and insights for future research on edible mushroom aroma.
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Affiliation(s)
- Zhenshan Hou
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Rongrong Xia
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Yunting Li
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Heran Xu
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Yafei Wang
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Yao Feng
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Song Pan
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Zijian Wang
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Hongli Ren
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Guanlin Qian
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Huanyu Wang
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Jiayi Zhu
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Guang Xin
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China; Liaoning Key Laboratory of Development and Utilization for Natural Products Active Molecules, Anshan 114007, Liaoning, China.
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Xie L, Guo S, Rao H, Lan B, Zheng B, Zhang N. Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom ( Agaricus bisporus) across Various Cooking Methods. Foods 2024; 13:685. [PMID: 38472797 DOI: 10.3390/foods13050685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 02/19/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024] Open
Abstract
To investigate the impact of various cooking methods on the volatile aroma compounds of button mushroom, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized for aroma analysis. The results indicated that the E-nose was able to effectively distinguish between the samples prepared using different cooking methods. In the raw, steamed, boiled and baked samples, 37, 23, 33 and 35 volatiles were detected, respectively. The roasting process significantly contributed to the production of flavor compounds, giving button mushroom its distinctive flavor. Sixteen differential aromas were identified based on the p-value and VIP value. Additionally, the cluster analysis of differential aroma substances revealed a stronger odor similarity between the steamed and raw groups, consistent with the results of the OPLS-DA analysis of overall aroma components. Seven key aromas were identified through OAV analysis and omission experiments. In addition, 1-octen-3-one was identified as the main aroma component of cooked button mushroom. The findings of the study can be valuable for enhancing the flavor of cooked button mushroom.
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Affiliation(s)
- Limei Xie
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shaoli Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongting Rao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Bingying Lan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, China
| | - Ningning Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, China
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Sánchez-García J, Muñoz-Pina S, García-Hernández J, Heredia A, Andrés A. Volatile profile of quinoa and lentil flour under fungal fermentation and drying. Food Chem 2024; 430:137082. [PMID: 37549623 DOI: 10.1016/j.foodchem.2023.137082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 07/28/2023] [Accepted: 07/31/2023] [Indexed: 08/09/2023]
Abstract
Solid-state fermentation reportedly improves the nutritional and sensory properties of legumes and pseudocereals. This study examined changes in the volatile profile using HS-SPME-GC-MS of two varieties of lentil and quinoa flour fermented with Pleurotus ostreatus and dried using hot-air drying and lyophilisation. Fermentation significantly increased the volatile profile. Pardina lentil flour showed a 570% increase in its volatile profile, and 10 compounds were created. In white quinoa, the total area rose from 96 to 4500, and 30 compounds were created. Compounds such as 1-octen-3-ol, benzaldehyde, 3-octanone and hexanal were generated during fermentation, providing a sweet, grassy, cocoa flavour. Hot-air drying led to decrease of over 40% in total peak area. Dried fermented flour retained higher levels of compounds that provide a sweet, cocoa aroma. Air-drying temperature had no significant influence on the volatile profile. This a allows the inclusion of these flours in a wide variety of food products.
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Affiliation(s)
- Janaina Sánchez-García
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Sara Muñoz-Pina
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Jorge García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Heredia
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Andrés
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Deng G, Li J, Liu H, Wang Y. Volatile compounds and aroma characteristics of mushrooms: a review. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37788142 DOI: 10.1080/10408398.2023.2261133] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/05/2023]
Abstract
Mushrooms are popular due to their rich medicinal and nutritional value. Of the many characteristics of mushrooms, aroma has received extensive attention and research as a key determinant of consumer preference. This paper reviews the production, role and contribution of common volatile compounds (VCs) in wild and cultivated mushrooms, and explores the methods used to characterize them and the factors influencing aroma. To date, more than 347 common VCs have been identified in mushrooms, such as aldehydes, ketones, alcohols and sulfur-containing compounds. Extraction and identification of VCs is a critical step and combining multiple analytical methods is an effective strategy in mushroom aroma studies. In addition, the VCs and the aroma of mushrooms are affected by a variety of factors such as genetics, growing conditions, and processing methods. However, the mechanism of influence is unknown. Further studies on the production mechanisms of VCs, their contribution to aroma, and the factors influencing their formation need to be determined in order to fully elucidate aroma and flavor of mushrooms.
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Affiliation(s)
- Guangmei Deng
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Jieqing Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Honggao Liu
- Yunnan Key Laboratory of Gastrodia and Fungi Symbiotic Biology, Zhaotong University, Zhaotong, Yunnan, China
| | - Yuanzhong Wang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
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Ferreira I, Dias T, Mouazen AM, Cruz C. Using Science and Technology to Unveil The Hidden Delicacy Terfezia arenaria, a Desert Truffle. Foods 2023; 12:3527. [PMID: 37835181 PMCID: PMC10572273 DOI: 10.3390/foods12193527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Revised: 09/04/2023] [Accepted: 09/20/2023] [Indexed: 10/15/2023] Open
Abstract
Terfezia arenaria is a desert truffle native to the Mediterranean Basin region, highly appreciated for its nutritional and aromatic properties. Despite the increasing interest in this desert truffle, T. arenaria is not listed as an edible truffle authorized for trade in the European Union. Therefore, our objective was to showcase T. arenaria's nutritional and chemical composition and volatile profile. The nutritional analysis showed that T. arenaria is a good source of carbohydrates (67%), proteins (14%), and dietary fibre (10%), resulting in a Nutri-Score A. The truffle's volatile profile was dominated by eight-carbon volatile compounds, with 1-octen-3-ol being the most abundant (64%), and 29 compounds were reported for the first time for T. arenaria. T. arenaria's nutritional and chemical compositions were similar to those of four commercial mushroom and truffle species, while the aromatic profile was not. An electronic nose corroborated that T. arenaria's aromatic profile differs from that of the other four tested mushroom and truffle species. Our data showed that T. arenaria is a valuable food resource with a unique aroma and an analogous composition to meat, which makes it an ideal source for plant-based meat products. Our findings could help promote a sustainable future exploitation of T. arenaria and ensure the quality and authenticity of this delicacy.
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Affiliation(s)
- Inês Ferreira
- cE3c—Centre for Ecology, Evolution and Environmental Changes & CHANGE, Global Change and Sustainability Institute, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Bloco C2, 1749-016 Lisboa, Portugal; (I.F.); (C.C.)
| | - Teresa Dias
- cE3c—Centre for Ecology, Evolution and Environmental Changes & CHANGE, Global Change and Sustainability Institute, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Bloco C2, 1749-016 Lisboa, Portugal; (I.F.); (C.C.)
| | - Abdul M. Mouazen
- Department of Environment, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;
| | - Cristina Cruz
- cE3c—Centre for Ecology, Evolution and Environmental Changes & CHANGE, Global Change and Sustainability Institute, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Bloco C2, 1749-016 Lisboa, Portugal; (I.F.); (C.C.)
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Xie L, Jiang YS, Wang YB, Xiao HW, Liu W, Ma Y, Zhao XY. Changes in the Physical Properties and Volatile Odor Characteristics of Shiitake Mushrooms ( Lentinula edodes) in Far Infrared Radiation Drying. Foods 2023; 12:3213. [PMID: 37685146 PMCID: PMC10486590 DOI: 10.3390/foods12173213] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 08/22/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
The effects of far infrared radiation drying (FID) on physical properties (drying kinetics, color, shrinkage ratio, rehydration ratio, and microstructural characterization) and volatile odor characteristics (volatile odor profile distinction and volatile compounds) of shiitake mushrooms were evaluated in this study. During the FID, the drying time decreased with the increase in drying temperature, and it had a less significant effect in the lower temperature range. The increase in drying temperature led to increasing shrinkage and collapse in the microstructure, resulting in a decreased rehydration rate and highlighting the influence of microstructure characteristics on macroscopic properties. Higher drying temperatures employed in the FID process were found to be associated with a decreasing L* value and an increasing ΔE value. The application of principal component analysis can effectively distinguish the significant effect of FID on the volatile odor profiles of shiitake mushrooms. Compared to raw shiitake mushrooms, FID treatment has endowed samples with a greater variety of volatile compounds. After processing with FID, there have been increases in volatile components such as sulfur compounds, acids, nitrogen compounds, and aldehydes, while volatile components like alcohols, ketones, and hydrocarbons have shown decreases.
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Affiliation(s)
- Long Xie
- Beijing Vegetable Research Center (BVRC), Beijing Academy of Agricultural and Forestry Sciences, National Engineering Research Center for Vegetables, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture and Rural Areas, Beijing Key Laboratory of Vegetable Germplasms Improvement, Beijing 100097, China; (L.X.)
| | - Yu-Si Jiang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, Beijing 100097, China
| | - Yu-Bin Wang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, Beijing 100097, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, 17 Qinghua Donglu, Beijing 100083, China
| | - Wei Liu
- Beijing Vegetable Research Center (BVRC), Beijing Academy of Agricultural and Forestry Sciences, National Engineering Research Center for Vegetables, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture and Rural Areas, Beijing Key Laboratory of Vegetable Germplasms Improvement, Beijing 100097, China; (L.X.)
| | - Yue Ma
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, Beijing 100097, China
| | - Xiao-Yan Zhao
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, Beijing 100097, China
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Xia Z, Wang R, Ma C, Li J, Lei J, Ji N, Pan X, Chen T. Effect of Controlled Atmosphere Packaging on the Physiology and Quality of Fresh-Cut Dictyophora rubrovolvata. Foods 2023; 12:foods12081665. [PMID: 37107460 PMCID: PMC10138049 DOI: 10.3390/foods12081665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/13/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Dictyophora rubrovolvata is a typical edible fungus of Guizhou Province and is very popular due to its unique taste and texture. In this study, the effect of a controlled atmosphere (CA) on fresh-cut D. rubrovolvata shelf life was investigated. Firstly, this study addresses the influence of different O2 concentrations (5%, 20%, 35%, 50%, 65%, 80%, or 95%) with N2 balance on fresh-cut D. rubrovolvata quality while stored at 4 ± 1 °C for 7 d. Then, on the basis of the determined O2 concentration (5%), CO2 (0%, 5%, 10%, 15%, or 20%) was involved and stored for 8 d at 4 ± 1 °C. Evaluations of physiology parameters, texture, browning degree, nutritional, umami, volatile components, and total colony numbers were determined in fresh-cut D. rubrovolvata. From the results of water migration, the sample of 5% O2/5% CO2/90% N2 was closer to 0 d than other groups at 8 days. Meanwhile, the polyphenol oxidase (2.26 ± 0.07 U/(g·min)), and catalase activity (4.66 ± 0.08 U/(g·min·FW)) were superior to the samples of other treatment groups on the eighth day (3.04 ± 0.06 to 3.84 ± 0.10 U/(g·min), 4.02 ± 0.07 to 4.07 ± 0.07 U/(g·min·FW)). Therefore, we found that a gas environment with 5% O2/5% CO2/90% N2 could ensure the membrane integrity, oxidation, and prevent the browning of fresh-cut D. rubrovolvata, thus better maintaining the physiological parameters. Meanwhile, it also maintained the samples' texture, color, nutritional value, and umami taste. Furthermore, it inhibited the increase in total colony numbers. The volatile components were closer to the initial level compared with other groups. The results indicate that fresh-cut D. rubrovolvata could maintain its shelf life and quality when stored in 5% O2/5% CO2/90% N2 at 4 ± 1 °C.
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Affiliation(s)
- Ziqian Xia
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Rui Wang
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Chao Ma
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Jiangkuo Li
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Produce, Tianjin 301699, China
| | - Jiqing Lei
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Ning Ji
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Xianxing Pan
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Tongjie Chen
- Gui Zhou Mei Wei Xian Dictyophora Industry Company Limited, Zhijin 552100, China
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Fu R, Wang J, Guo Y, Wang Y, Zhang H. Effects of simmering time, salt and sugar addition on the flavour and nutrient release of Morchella soup. FLAVOUR FRAG J 2023. [DOI: 10.1002/ffj.3738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Affiliation(s)
- Ruiqing Fu
- College of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong China
| | - Juan Wang
- College of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong China
| | - Yanyin Guo
- College of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong China
| | - Yujiang Wang
- Zibo Digital Agriculture and Rural Development Center Zibo Shandong China
| | - Haijuan Zhang
- Zibo Digital Agriculture and Rural Development Center Zibo Shandong China
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Electronic detection technology combined with sensory analysis reveals the impact of different thermal processing methods on Coix seeds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01860-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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Shen Q, He Z, Ding Y, Sun L. Effect of Different Drying Methods on the Quality and Nonvolatile Flavor Components of Oudemansiella raphanipes. Foods 2023; 12:676. [PMID: 36766204 PMCID: PMC9914412 DOI: 10.3390/foods12030676] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 01/27/2023] [Accepted: 01/31/2023] [Indexed: 02/08/2023] Open
Abstract
Different drying methods affect the quality of foods. The aim of this study is to explore the effects of seven drying methods, including hot air drying at 60 °C and 80 °C, ultrasound-assisted hot air drying at 60 °C and 80 °C, microwave drying, vacuum microwave drying, and vacuum freeze-drying, on the quality and nonvolatile flavor components of Oudemansiella raphanipes. The vacuum freeze-drying resulted in minimal collapse, mild shrinkage at the macroscopic level, and the formation of uniform pores at the microscopic level on the surfaces of O. raphanipes mushrooms. In addition, vacuum freeze-drying can improve the color attributes of the mushrooms. Therefore, the appearance and shape of vacuum freeze-drying treated O. raphanipes were closest to those of fresh mushrooms. We found that ultrasound-assisted treatment can effectively shorten the drying time of O. raphanipes. The drying time of ultrasound-assisted hot air drying at 60 °C was 20% shorter than that of hot air drying at 60 °C, and the drying time of ultrasound-assisted hot air drying at 80 °C was 37.5% shorter than that of hot air drying at 80 °C. The analysis of the nonvolatile flavor components showed that the ultrasound-assisted hot air drying at 60 °C of the O. raphanipes sample had the highest content of free amino acids (83.78 mg/g) and an equivalent umami concentration value (1491.33 monosodium glutamate/100 g). The vacuum freeze-drying treated O. raphanipes had the highest 5'-nucleotide content of 2.44 mg/g. Therefore, vacuum freeze-drying and ultrasound-assisted hot air drying at 60 °C, followed by vacuum microwave drying, might protect the flavor components of O. raphanipes to the greatest extent. However, microwave drying, hot air drying at 80 °C, and ultrasound-assisted hot air drying at 80 °C could destroy the flavor components of O. raphanipes during drying. The results of this study provided data support for the industrial production of dried O. raphanipes.
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Affiliation(s)
| | | | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
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12
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Zhu R, Wen Y, Wu W, Zhang L, Salman Farid M, Shan S, Wen J, Farag MA, Zhang Y, Zhao C. The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods. Crit Rev Food Sci Nutr 2022; 64:5568-5582. [PMID: 36519553 DOI: 10.1080/10408398.2022.2155798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Due to their distinctive flavors, edible mushrooms have gained attention in flavor-related research, and the quality of their flavors determines their consumption. The odor is a vital element of food flavor that significantly impacts consumers' perceptions and purchase decisions. The volatile organic compounds (VOCs) of the odorant ingredient is the primary factors affecting scent characteristics. VOCs analysis and identification require technical assistance. The production and use of edible mushrooms can be aided by a broader examination of their volatile constituents. This review discusses the composition of VOCs in edible mushrooms and how they affect flavors. The principles, advantages, and disadvantages of various methods for extraction, isolation, and characterization of the VOCs of edible mushrooms are also highlighted. The numerous VOCs found in edible mushrooms such as primarily C-8 compounds, organic sulfur compounds, aldehydes, ketones, alcohols, and esters are summarized along with their effects on the various characteristics of scent. Combining multiple extraction, isolation, identification, and quantification technologies will facilitate rapid and accurate analysis of VOCs in edible mushrooms as proof of sensory attributes and quality.
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Affiliation(s)
- Ruiyu Zhu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
| | - Yuxi Wen
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
- Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Weihao Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Lizhu Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | | | - Shuo Shan
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
| | - Jiahui Wen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing, China
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
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13
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The impact of roasting and steaming on savory flavors contributed by amino acids, 5′-nucleotides, and volatiles in Agaricus bisporus mushrooms. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Huang J, Xiao L, Yi Y, Li B, Sun R, Deng H. Preservation mechanism and flavor variation of postharvest button mushroom (Agaricus Bisporus) coated compounds of protocatechuic acid-CaCl2-NaCl-pullulan. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Effects of Drying Methods on the Physicochemical Aspects and Volatile Compounds of Lyophyllum decastes. Foods 2022. [PMCID: PMC9601802 DOI: 10.3390/foods11203249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022] Open
Abstract
In this study, fresh Lyophyllum decastes was dried using hot air drying (HAD), hot air combined with vacuum drying (HAVD), and vacuum freeze drying (VFD). Additionally, the quality and volatile compounds were analyzed. VFD achieved the best color retention, the highest rehydration capacity, and the slightest damaged tissue structure; however, it recorded the longest drying time and the highest energy consumption. HAD was the most energy-efficient of the three methods. Furthermore, the products with more hardness and elasticity were obtained by HAD and HAVD—this finding was convenient for transportation. In addition, GC-IMS demonstrated that the flavor components had significantly changed after drying. A total of 57 volatile flavor compounds was identified, and the aldehyde, alcohol, and ketone compounds were the primary ingredient of the L. decastes flavor component, whereby the relative content of the HAD sample was apparently higher than HAVD and VFD. Taken together, VFD was better at preserving the color and shape of fresh L. decastes, but HAD was more appropriate for drying L. decastes because of the lower energy consumption, and was more economical. Meanwhile, HAD could be used to produce a more intense aroma.
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16
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Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS. J Fungi (Basel) 2022; 8:jof8090953. [PMID: 36135678 PMCID: PMC9504341 DOI: 10.3390/jof8090953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/05/2022] [Accepted: 09/08/2022] [Indexed: 11/17/2022] Open
Abstract
Cultivated mushrooms are well-known nutrient inputs for an equilibrated diet. Some species are broadly appreciated due to their medicinal properties. Lately, a number of novel foods and nutraceuticals based on dehydrated and freeze-dried powder obtained from cultivated mushrooms has been reaching the market. The food industry requires fast and reliable tools to prevent fraud. In this, work we have cultivated Agaricus bisporus sp. bisporus (AB) (white button mushroom), Agaricus bisporus sp. brunnescens (ABP) (portobello), Lentinula edodes (LE) (shiitake) and Grifola frondosa (GF) (maitake) using tailor-made substrates for the different species and standardized cropping conditions, which were individually freeze-dried to obtain the samples under evaluation. The aim of this article was to validate the use of two different methodologies, namely, electronic nose and sensory panel, to discriminate the olfactory profile of nutritional products based on freeze-dried mushrooms from the different cultivated species. Additionally, GC-MS was used to detect and quantify the most abundant volatile organic compounds (VOCs) in the samples. The multivariate analysis performed proved the utility of electronic nose as an analytical tool, which was similar to the classical sensory panel but faster in distinguishing among the different species, with one limitation it being unable to differentiate between the same species. GC-MS analysis showed the chemical volatile formulation of the samples, also showing significant differences between different samples but high similarities between varieties of the same cultivated species. The techniques employed can be used to prevent fraud and have the potential to evaluate further medicinal mushroom species and build solid and trustful connections between these novel food products and potential consumers.
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17
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Zhu M, Hu Z, Liang M, Song L, Wu W, Li R, Li Z, Zhang J. Evaluation of the flavor compounds of
Pleurotus eryngii
as affected by baking temperatures using
HS‐SPME‐GC‐MS
and electronic nose. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mengwei Zhu
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Zhizhong Hu
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Miao Liang
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Lingyong Song
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Wentao Wu
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Ruili Li
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Zhihua Li
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Junsong Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
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18
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Erdoğan Eliuz EA. Antibacterial activity and antibacterial mechanism of ethanol extracts of Lentinula edodes (Shiitake) and Agaricus bisporus (button mushroom). INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2022; 32:1828-1841. [PMID: 33896292 DOI: 10.1080/09603123.2021.1919292] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Accepted: 04/14/2021] [Indexed: 06/12/2023]
Abstract
The aim of the present work was the comparison of antimicrobial activity, mechanism and components of the ethanol extract (EE) from Lentinula edodes Berk (Pegler) and Agaricus bisporus Sing (Lange). The main component of EE of A. bisporus was dianhydromannitol (20.1%), while isosorbide/dianhydromannitol (21.8%) was detected at a high rate in L. edodes ethanol extract by GC-MS . The common phenolic acids were determined as chlorogenic acid, syringic acid, rutin, p-coumaric acid, ferulic acid, 2-hydroxy cinnamic acid, protocatechuic acid, abscisic acid, and trans-cinnamic acid in both mushroom extract by HPLC-MWD . The MICs (minimum inhibitory concentration) of L. edodes EE on Klebsiella pneumoniae, Staphylococcus aureus, Enterococcus faecalis and Acinetobacter baumannii were between 5.1 mg ml-1 and 6.01 mg ml-1, while MICs of A. bisporus EE on the pathogens were between 5.8 mg ml-1 and 9.54 mg ml-1. The highest DRA decrease was in E. faecalis (69.1%) for L. edodes and S. aureus (71.0%) for A. bisporus in the 20th minute. As a result, L. edodes and A. bisporus have a similar antibacterial effect on the pathogens, and this inhibition effect caused DNA, protein leakage and destruction of permeability of bacterial cell membrane by bioactive molecules in mushroom extract.
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Affiliation(s)
- Elif Ayşe Erdoğan Eliuz
- Department of Food Technology, Mersin University, Technical Sciences Vocational School, Mersin, Turkey
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19
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Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky. Foods 2022; 11:foods11142057. [PMID: 35885300 PMCID: PMC9322946 DOI: 10.3390/foods11142057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 07/01/2022] [Accepted: 07/08/2022] [Indexed: 12/03/2022] Open
Abstract
This study compares five types of lamb jerky, namely, CO (without starter culture), PL-4 (with producing putrescine, cadaverine, histamine, and tyramine), BL4-8 (degrading putrescine, cadaverine, histamine, and tyramine), CL4-3 (degrading putrescine and tyramine), and X3-2B (degrading histamine and tyramine). A study was performed to examine the effects of starter culture on the physical−chemical quality, flavor, and biogenic amines (BAs) during fermentation and ripening. At the end of fermentation, the pH value of the BL4-8 group (4.75) was significantly lower than that of other groups (p < 0.05). After high-temperature roasting, the water activity (0.55), water content (22.6%), nitrite residue (0.41 mg/kg), and TBARS value (0.27 mg/100 g) of the X3-2B group were significantly lower than those of other groups (p < 0.05). The findings show that adding starter BL4-8, CL4-3, and X3-2B can increase the variety and content of flavor in the product. The levels of histamine, putrescine, and tyramine were significantly lower in the BL4-8, CL4-3, and X3-2B groups than in CO and PL-4 groups. This study shows that BL4-8, CL4-3, and X3-2B are potential starters for fermented meat products.
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20
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Zheng Q, Gao P, Liu T, Gao X, Li W, Zhao G. Effects of drying methods on colour, amino acids, phenolic profile, microstructure and volatile aroma components of
Boletus aereus
slices. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Qiaoran Zheng
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing 408100 People’s Republic of China
- College of Food Science Southwest University Chongqing 400715 People’s Republic of China
| | - Pingping Gao
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing 408100 People’s Republic of China
| | - Tingting Liu
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing 408100 People’s Republic of China
| | - Xiaoxv Gao
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing 408100 People’s Republic of China
| | - Wenfeng Li
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing 408100 People’s Republic of China
| | - Guohua Zhao
- College of Food Science Southwest University Chongqing 400715 People’s Republic of China
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21
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Yi C, Xie L, Cao Z, Quan K, Zhu H, Yuan J. Effects of rice bran fermented with
Lactobacillus plantarum
on palatability, volatile profiles, and antioxidant activity of brown rice noodles. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Cuiping Yi
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Lan Xie
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Zhongfu Cao
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Ke Quan
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Hong Zhu
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Jieyao Yuan
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
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22
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Identification of changes in the volatile compounds of robusta coffee beans during drying based on HS-SPME/GC-MS and E-nose analyses with the aid of chemometrics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113317] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Cheng Y, Wei Y, Zhang M, Wang H. Effect of micro‐perforated film packing on physicochemical quality and volatile profile of button mushroom (
Agaricus bisporus
) during postharvest shelf‐life. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yujiao Cheng
- Citrus Research Institute Southwest University Chongqing China
- National Citrus Engineering Research Center Chinese Academy of Agricultural Sciences Chongqing China
| | - Yaqing Wei
- College of Food Science Southwest University Chongqing China
| | - Min Zhang
- College of Food Science Southwest University Chongqing China
| | - Hua Wang
- Citrus Research Institute Southwest University Chongqing China
- National Citrus Engineering Research Center Chinese Academy of Agricultural Sciences Chongqing China
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24
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Guo Q, Adelina NM, Hu J, Zhang L, Zhao Y. Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108711] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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25
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Hou Z, Wei Y, Sun L, Xia R, Xu H, Li Y, Feng Y, Fan W, Xin G. Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus). J Food Sci 2022; 87:1983-1998. [PMID: 35340024 DOI: 10.1111/1750-3841.16127] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 01/07/2022] [Accepted: 02/28/2022] [Indexed: 12/15/2022]
Abstract
Temperature is one of the most important factors for drying edible mushrooms. To evaluate the effects of different hot-air drying (HAD) temperatures on the umami taste and aroma profile of Suillus granulatus (S. granulatus) mushrooms, we measured umami substances and volatile compounds of S. granulatus dried at 40°C, 50°C, 60°C, 70°C, and 80°C. Results showed that when dried at 60°C, S. granulatus exhibited significantly higher (p < 0.05) equivalent umami concentration, taste activity values of glutamic acid (Glu) and 5'-guanosine monophosphate (5'-GMP), and electronic tongue umami sensory scores. The results identified a total of 71 volatile components of which geranylacetone, benzaldehyde, phenylethyl alcohol, and 3-methylbutanoic acid were the dominant compounds. Sensory evaluation and relative odor activity values (ROAVs) revealed that 16 volatile compounds were the key volatile organic compounds contributing mushroom-like and sweet odor to the overall aroma of S. granulatus; these included 1-octen-3-ol (ROAV: 15.11-62.06) and ethyl phenylacetate (ROAV: 13.62-79.11). The drying temperature changed the aroma profile of S. granulatus. Furthermore, the mushroom dried at 60°C had a more desirable mushroom-like and almond odor. It was, therefore, proposed that HAD at 60°C was optimal for retaining a pleasant flavor in S. granulatus. This study provides a theoretical basis for the optimal drying condition selection for the mushroom processing industry. PRACTICAL APPLICATION: Hot-air drying at 60°C can significantly retain the flavor of S. granulatus and is an optimal temperature for mushroom drying.
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Affiliation(s)
- Zhenshan Hou
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Yunyun Wei
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Libin Sun
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Rongrong Xia
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Heran Xu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Yunting Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Yao Feng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Wenli Fan
- College of Horticulture, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Guang Xin
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
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26
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Arena K, Trovato E, Cacciola F, Spagnuolo L, Pannucci E, Guarnaccia P, Santi L, Dugo P, Mondello L, Dugo L. Phytochemical Characterization of Rhus coriaria L. Extracts by Headspace Solid-Phase Micro Extraction Gas Chromatography, Comprehensive Two-Dimensional Liquid Chromatography, and Antioxidant Activity Evaluation. Molecules 2022; 27:molecules27051727. [PMID: 35268827 PMCID: PMC8912007 DOI: 10.3390/molecules27051727] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 02/28/2022] [Accepted: 03/01/2022] [Indexed: 12/10/2022] Open
Abstract
Rhus coriaria L. (Anacardiaceae), commonly known as sumac, has been used since ancient times for many different applications, and nowadays is used mostly as a spice obtained from its in the Mediterranean and the Middle ground fruits and employed for flavoring and garnishing food, predominantly Eastern regions. Traditionally, sumac has been also used in popular medicine for the treatment of many ailments including hemorrhoids, wound healing, diarrhea, ulcers, and eye inflammation. Sumac drupes are indeed rich in various classes of phytochemicals including organic acids, flavonoids, tannins, and others, which are responsible of their powerful antioxidant capacity, from which treatment of many common diseases such as cardiovascular disease, diabetes, and cancer could benefit. In this work we evaluated the influence of fruit ripeness, conservation, and processing. To this aim, a phytochemical characterization of six different samples of Rhus coriaria L. was carried out. Specifically, headspace solid-phase micro extraction gas chromatography coupled to mass spectrometry and comprehensive two-dimensional liquid chromatography coupled to photodiode array and mass spectrometry detection, were employed. A total of 263 volatile compounds, including terpene hydrocarbons, acids, and aldehydes, as well as 83 polyphenolic compounds, mainly gallic acid derivatives, were positively identified. All samples showed a significant antioxidant activity by means of oxygen radical absorbance capacity, in line with their polyphenolic content and composition. Such findings set a solid ground to support the utilization of this plant as an attractive target for novel nutraceutical approaches and for drug discovery.
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Affiliation(s)
- Katia Arena
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy; (K.A.); (E.T.); (P.D.); (L.M.)
| | - Emanuela Trovato
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy; (K.A.); (E.T.); (P.D.); (L.M.)
| | - Francesco Cacciola
- Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, 98125 Messina, Italy
- Correspondence:
| | - Ludovica Spagnuolo
- Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, 00128 Rome, Italy; (L.S.); (E.P.); (L.D.)
| | - Elisa Pannucci
- Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, 00128 Rome, Italy; (L.S.); (E.P.); (L.D.)
| | - Paolo Guarnaccia
- Department of Agriculture, Food Science and Environment (Di3A), University of Catania, 95124 Catania, Italy;
| | - Luca Santi
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy;
| | - Paola Dugo
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy; (K.A.); (E.T.); (P.D.); (L.M.)
- Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy
| | - Luigi Mondello
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy; (K.A.); (E.T.); (P.D.); (L.M.)
- Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, 00128 Rome, Italy; (L.S.); (E.P.); (L.D.)
- Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy
| | - Laura Dugo
- Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, 00128 Rome, Italy; (L.S.); (E.P.); (L.D.)
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27
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Zioga E, Tøstesen M, Kjærulf Madsen S, Shetty R, Bang-Berthelsen CH. Bringing plant-based Cli-meat closer to original meat experience: insights in flavor. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100138] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
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28
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Xie M, Pu H, Hu Q, Su A, Mariga AM, Li X, Yang W. Effects of A
w
Storage Condition on Quality Deterioration of Dried Cabbages. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Minhao Xie
- Key Laboratory of Grains and Oils Quality Control and Processing Collaborative Innovation Center for Modern Grain Circulation and Safety and College of Food Science and Engineering, Nanjing University of Finance and Economics Nanjing 210023 China
| | - Haoliang Pu
- Key Laboratory of Grains and Oils Quality Control and Processing Collaborative Innovation Center for Modern Grain Circulation and Safety and College of Food Science and Engineering, Nanjing University of Finance and Economics Nanjing 210023 China
| | - Qiuhui Hu
- Key Laboratory of Grains and Oils Quality Control and Processing Collaborative Innovation Center for Modern Grain Circulation and Safety and College of Food Science and Engineering, Nanjing University of Finance and Economics Nanjing 210023 China
| | - Anxiang Su
- Key Laboratory of Grains and Oils Quality Control and Processing Collaborative Innovation Center for Modern Grain Circulation and Safety and College of Food Science and Engineering, Nanjing University of Finance and Economics Nanjing 210023 China
| | - Alfred Mugambi Mariga
- School of Agriculture and Food Science Meru University of Science Technology P.O. Box 972‐60400 Meru Kenya
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
| | - Wenjian Yang
- Key Laboratory of Grains and Oils Quality Control and Processing Collaborative Innovation Center for Modern Grain Circulation and Safety and College of Food Science and Engineering, Nanjing University of Finance and Economics Nanjing 210023 China
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29
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Wang Y, Wu Y, Shen Y, Li C, Zhao Y, Qi B, Li L, Chen Y. Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish ( Siniperca chuatsi) at Different Fermentation Stages. Front Bioeng Biotechnol 2022; 9:805364. [PMID: 35036401 PMCID: PMC8758571 DOI: 10.3389/fbioe.2021.805364] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Accepted: 12/06/2021] [Indexed: 11/27/2022] Open
Abstract
Chinese fermented mandarin fish (Siniperca chuatsi) have unique aroma characteristics that are appreciated by local consumers. In this study, electronic nose (E-nose) and gas chromatography–ion mobility spectrometry analyses were combined to establish a volatile fingerprint of fermented mandarin fish during fermentation. Clear separation of the data allowed mandarin fish samples at different fermentation stages to be distinguishing using E-nose analysis. Forty-three volatile organic compounds were identified during fermentation. Additionally, partial least squares discrimination analysis was performed to screen for different VOC metabolites in the fermented mandarin fish; the levels of six VOCs changed significantly during fermentation (variable importance in projection >1; p < 0.05). Three VOCs, i.e., hexanal-D, nonanal, and limonene were identified as potential biomarkers for fermentation. This study provided a theoretical basis for flavor real-time monitoring and quality control of traditional mandarin fish fermentation.
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Affiliation(s)
- Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R and D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China.,Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R and D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China.,Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yingying Shen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R and D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R and D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China.,Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R and D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China.,Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Bo Qi
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R and D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China.,Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R and D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China.,Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yufeng Chen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
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30
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Górska-Horczyczak E, Zalewska M, Wierzbicka A. Chromatographic fingerprint application possibilities in food authentication. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03953-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
AbstractThe aim of the study was to compare the effectiveness of the use of low-peak chromatographic fingerprints for the differentiation of various food products. Three groups of unprocessed products (mushrooms, hazelnuts and tomatoes), food preparations (bread, dried herbs and tomato juice) and alcoholic beverages (vodka and two types of blended whiskey) were examined. A commercial electronic nose based on ultrafast gas chromatography (acquisition time 90 s) with a flame ionization detector was used for the research. Static headspace was used as a green procedure to extract volatile compounds without modifying the food matrix. Individual extraction conditions were used for each product group. Similarities and differences between profiles were analyzed by simple Principal Components Analysis. The similarity rating was determined using the Euclidean distances. Global model was built for recognition chromatographic fingerprints of food samples. The best recognition results were 100% and 89% for tomato juices, spices, separate champignon elements and hazelnuts. On the other hand, the worst recognition results were 56% and 77% for breads and strong alcoholic beverages.
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31
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Chemotyping of three Morchella species reveals species- and age-related aroma volatile biomarkers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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32
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Wei Y, Li L, Liu Y, Xiang S, Zhang H, Yi L, Shang Y, Xu W. Identification techniques and detection methods of edible fungi species. Food Chem 2021; 374:131803. [PMID: 34915377 DOI: 10.1016/j.foodchem.2021.131803] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 11/12/2021] [Accepted: 12/03/2021] [Indexed: 12/15/2022]
Abstract
Edible fungi have high nutritional value and great potential. Confusion among edible fungi species, and foodborne diseases due to toadstool poisoning or death induced by inadvertent consumption exist across the world. Therefore, edible fungi must be accurately identified. Based on different substances in edible fungi, there are different detection methods, and the same method can use different identification technology. Sensory identification methods include morphological and odor methods. Instrumental analysis methods based on chemical composition include chromatographic, mass spectrometry and spectral technology. Molecular biology identification methods based on nucleic acids include molecular marker technology, sequencing technology, isothermal amplification technology and endogenous reference gene method. Method is channel, and technology is the means. The principles, advantages, disadvantages and applications of various identification techniques and detection methods were discussed in this work to provide reference for the identification research of edible fungi and technical support for preventing food safety incidents caused by toadstools.
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Affiliation(s)
- Yuanmiao Wei
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Ling Li
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Yao Liu
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Shuna Xiang
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Hanyue Zhang
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Lunzhao Yi
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Ying Shang
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China.
| | - Wentao Xu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
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33
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Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes. Foods 2021; 10:foods10112836. [PMID: 34829114 PMCID: PMC8622265 DOI: 10.3390/foods10112836] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/15/2021] [Accepted: 11/15/2021] [Indexed: 01/17/2023] Open
Abstract
In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor” for dried L. edodes. HAD mushrooms had higher levels of cyclic sulfur compounds (56.55 μg/g) and showed a stronger typical shiitake mushroom aroma than those of fresh (7.24 μg/g), ND (0.04 μg/g), and FD mushrooms (3.90 μg/g). The levels of 5′-nucleotide increased, whereas the levels of organic acids and free amino acids decreased after the drying process. The dried L. edodes treated with FD had the lowest levels of total free amino acids (29.13 mg/g). However, it had the highest levels of umami taste amino acids (3.97 mg/g), bitter taste amino acids (6.28 mg/g) and equivalent umami concentration (EUC) value (29.88 g monosodium glutamate (MSG) per 100 g). The results indicated that FD was an effective drying method to produce umami flavor in dried mushrooms. Meanwhile, HAD can be used to produce a typical shiitake mushroom aroma. Our results provide a theoretical basis to manufacture L. edodes products with a desirable flavor for daily cuisine or in a processed form.
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34
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Yuan X, Zhu X, Sun R, Jiang W, Zhang D, Liu H, Sun B. Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus. Food Chem 2021; 373:131537. [PMID: 34776312 DOI: 10.1016/j.foodchem.2021.131537] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 10/18/2021] [Accepted: 11/04/2021] [Indexed: 01/03/2023]
Abstract
Plant-based meat substitutes are emerging as healthy, balanced, and sustainable non-animal alternatives to alleviate stress from the increased demand for meat products. In this study, fibrous-like extrudates acting as meat substitutes were manufactured from soybean protein and Coprinus comatus by thermos-extrusion and fermentation processing improved the meat-like physicochemical and textural properties, taste, and flavor of products. The fermentation period was greatly shortened than animal meat-based fermented sausage. For comparison reasons, the aroma profiles of meat substitute fermented sausages (MS-FS), fermented sausages without curing (MS-NCFS) and natural fermented sausages (MS-NFS) were systemically analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 156 volatile compounds were identified, and the curing and fermenting process contributed to the increased contents of volatile compounds greatly. Moreover, the MS-FS without curing evaded undesired off-flavors like grass and bean flavor from 1-octen-3-ol. Sensory evaluation was also showed higher scores for MS-FS than other processing.
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Affiliation(s)
- Xinyue Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
| | - Xuecheng Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
| | - Ruohao Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
| | - Wei Jiang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
| | - Dianwei Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.
| | - Huilin Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
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35
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Wang L, Zhou Y, Wang Y, Bu H, Dong T. Changes in cell wall metabolism and flavor qualities of mushrooms (Agaricus bernardii) under EMAP treatments during storage. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100732] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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36
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Štefániková J, Martišová P, Šnirc M, Kunca V, Árvay J. The Effect of Amanita rubescens Pers Developmental Stages on Aroma Profile. J Fungi (Basel) 2021; 7:jof7080611. [PMID: 34436150 PMCID: PMC8397175 DOI: 10.3390/jof7080611] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 07/25/2021] [Accepted: 07/27/2021] [Indexed: 01/11/2023] Open
Abstract
The dichloromethane extraction was applied to extracted volatile compounds of the six developmental stages of caps and stipes of an Amanita rubescens mushroom and the relative contents were measured with the gas chromatography-mass spectrometry. The number of identified compounds ranged between 53 and 52, respectively, with a high ratio of alkane volatiles. The significant differences between the aroma compounds were determined in caps to identify their stages of development. The fully mature stage caps were characterized by 4,6-dimethyl-dodecane (7.69 ± 1.15%), 2-hexyl-1-decanol (11.8 ± 1.61%), 1,3-di-tert-butylbenzene (11.4 ± 1.25%), heptadecyl pentadecafluorooctanoate (2.16 ± 0.31%), and 2-hexyl-1-dodecanol (13.5 ± 1.33%). Niacinamide (3.90 ± 0.07%) and glycerol (3.62 ± 1.27%) was present in the caps in the early-stage of the rotting mushroom, which represented the 10th-12th day of fructification. The caps and stipes from the 12th-15th day of fructification were characterized by 2,3-butanediol (11.7 ± 0.13% and 8.00 ± 0.10%, respectively). Moreover, the caps from this developmental stage were characterized by 2-methyl- and 3-methyl butanoic acids (0.18 ± 0.03% and 0.33 ± 0.02%, respectively) which are typical for the rotting stage. In this study, we confirmed the effect of A. rubescens developmental stages on the aroma profile.
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Affiliation(s)
- Jana Štefániková
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
- Correspondence: ; Tel.: +421-37-641-4911
| | - Patrícia Martišová
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
| | - Marek Šnirc
- Department of Chemistry, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (M.Š.); (J.Á.)
| | - Vladimír Kunca
- Department of Applied Ecology, Faculty of Ecology and Environmental Science, Technical University in Zvolen, Ul. T. G. Masaryka 24, 960 01 Zvolen, Slovakia;
| | - Július Árvay
- Department of Chemistry, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (M.Š.); (J.Á.)
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37
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Feng Y, Xin G, Wei Y, Xu H, Sun L, Hou Z, Sun B. Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods. Food Chem 2021; 366:130570. [PMID: 34311238 DOI: 10.1016/j.foodchem.2021.130570] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 07/06/2021] [Accepted: 07/07/2021] [Indexed: 11/25/2022]
Abstract
Umami and aroma are important flavor qualities of edible mushrooms, and packaging can maintain or improve the flavor during storage. This study explored the effects of light-proof packaging (LPP), light-transparent packaging (LTP), vacuum light-proof packaging (VLPP), and vacuum light-transparent packaging (VLTP) on umami taste and aroma of dried Suillus granulatus. Monosodium glutamate-like amino acid content, equivalent umami concentration, and electronic tongue umami sensory scores in VLTP were higher at 2, 4, and 6 months and higher in LTP at 8 and 10 months. Principal component analysis of aroma components showed that the comprehensive scores were higher for the transparent packaging. Ketones and pyrazines were more abundant in transparent packaging. Flavor quality was better at 4-6 months, based on the equivalent umami concentration and the concentration of eight-carbon compounds that contribute to aroma. Transparent packaging is a promising way to optimize the flavor of dried Suillus granulatus.
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Affiliation(s)
- Yao Feng
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Guang Xin
- Food College of Shenyang Agricultural University, Shenyang, China.
| | - Yunyun Wei
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Heran Xu
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Libin Sun
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Zhenshan Hou
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Bingxin Sun
- Food College of Shenyang Agricultural University, Shenyang, China
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38
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Tagkouli D, Bekiaris G, Pantazi S, Anastasopoulou ME, Koutrotsios G, Mallouchos A, Zervakis GI, Kalogeropoulos N. Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Mushrooms Cultivated on Agricultural and Agro-Industrial By-Products. Foods 2021; 10:foods10061287. [PMID: 34199818 PMCID: PMC8226524 DOI: 10.3390/foods10061287] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 06/01/2021] [Accepted: 06/02/2021] [Indexed: 01/11/2023] Open
Abstract
The influence of genetic (species, strain) and environmental (substrate) factors on the volatile profiles of eight strains of Pleurotus eryngii and P. ostreatus mushrooms cultivated on wheat straw or substrates enriched with winery or olive oil by products was investigated by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Selected samples were additionally roasted. More than 50 compounds were determined in fresh mushroom samples, with P. ostreatus presenting higher concentrations but a lower number of volatile compounds compared to P. eryngii. Roasting resulted in partial elimination of volatiles and the formation of pyrazines, Strecker aldehydes and sulfur compounds. Principal component analysis on the data obtained succeeded to discriminate among raw and cooked mushrooms as well as among Pleurotus species and strains, but not among different cultivation substrates. Ketones, alcohols and toluene were mainly responsible for discriminating among P. ostreatus strains while aldehydes and fatty acid methyl esters contributed more at separating P. eryngii strains.
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Affiliation(s)
- Dimitra Tagkouli
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
| | - Georgios Bekiaris
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.); (G.I.Z.)
| | - Stella Pantazi
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
| | - Maria Eleni Anastasopoulou
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
| | - Georgios Koutrotsios
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.); (G.I.Z.)
| | - Athanasios Mallouchos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
| | - Georgios I. Zervakis
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.); (G.I.Z.)
| | - Nick Kalogeropoulos
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
- Correspondence: ; Tel.: +30-210-954-9251
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39
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Lu X, Hou H, Fang D, Hu Q, Chen J, Zhao L. Identification and characterization of volatile compounds in Lentinula edodes during vacuum freeze-drying. J Food Biochem 2021; 46:e13814. [PMID: 34089191 DOI: 10.1111/jfbc.13814] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 04/17/2021] [Accepted: 05/17/2021] [Indexed: 12/23/2022]
Abstract
In this study, modified headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized to investigate the dynamic aroma changes of Lentinula edodes (L. edodes) at different stages of vacuum freeze drying (VFD). The extraction efficiency of volatile compounds from vacuum freeze-dried L. edodes was improved by optimizing five parameters of the HS-SPME. A total of 50 volatiles were identified in L. edodes from different VFD stages by GC-MS. Alcohols, aldehydes, and volatile sulfur-containing compounds (VSCs) were the main flavor constituents of fresh L. edodes, frozen L. edodes, and secondary dried L. edodes. Aldehydes, ketones, and VSCs were the main aroma groups in L. edodes after primary drying. There were 20 volatiles as key odorants with the odor activity values greater than 1, in which esters appeared only before secondary drying of L. edodes. These findings could contribute to a comprehensive insight into the formation mechanism of flavor in the VFD process of L. edodes. PRACTICAL APPLICATIONS: Lentinula edodes is the second most widely cultivated edible fungus worldwide. It is considered a valuable health food not just because of its abundance of nutrients but also because of its delicious taste. This study investigated the regularity regarding the changes of volatile compounds in L. edodes during vacuum freeze drying. The results of the present study offer valuable knowledge for the formation mechanism of volatile substances in the drying process of L. edodes, which can be beneficial to promote the development and utilization of flavor substances in L. edodes.
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Affiliation(s)
- Xiaoshuo Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Hui Hou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Donglu Fang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Jiluan Chen
- College of Food, Shihezi University, Shihezi, China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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40
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Xia R, Wang L, Xin G, Bao X, Sun L, Xu H, Hou Z. Preharvest and postharvest applications of 1-MCP affect umami taste and aroma profiles of mushrooms (Flammulina velutipes). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111176] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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41
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A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110860] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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42
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Makarichian A, Amiri Chayjan R, Ahmadi E, Mohtasebi SS. Assessment the influence of different drying methods and pre-storage periods on garlic (Allium Sativum L.) aroma using electronic nose. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.02.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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43
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Marçal S, Sousa AS, Taofiq O, Antunes F, Morais AM, Freitas AC, Barros L, Ferreira IC, Pintado M. Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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44
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Atalar İ, Kurt A, Saricaoğlu FT, Gül O, Gençcelep H. Agglomerated mushroom (
Agaricus bisporus
) powder: Optimization of top spray fluidized bed agglomeration conditions. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13687] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- İlyas Atalar
- Department of Food Engineering, Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
| | - Abdullah Kurt
- Department of Food Engineering, Aksehir Faculty of Engineering and Architecture Selcuk University Konya Turkey
| | - Furkan Türker Saricaoğlu
- Department of Food Engineering, Faculty of Engineering and Natural Science Bursa Technical University Bursa Turkey
| | - Osman Gül
- Department of Food Engineering, Faculty of Engineering and Architecture Kastamonu University Kastamonu Turkey
| | - Hüseyin Gençcelep
- Department of Food Engineering, Faculty of Engineering Ondokuz Mayis University Samsun Turkey
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Flavor Changes of Tricholoma matsutake Singer under Different Processing Conditions by Using HS-GC-IMS. Foods 2021; 10:foods10030531. [PMID: 33806370 PMCID: PMC8000925 DOI: 10.3390/foods10030531] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 02/20/2021] [Accepted: 02/26/2021] [Indexed: 11/17/2022] Open
Abstract
Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze the changes to volatile compounds in fried Tricholoma matsutake Singer under different heating temperatures and times. A total of 40 signals that corresponded to 24 compounds were identified through this approach. Differences in volatile compounds of T. matsutake samples were shown in topographic plots and fingerprints. The heating temperatures were more important than the heating times in affecting the volatile compounds. Moreover, changes to the main volatile compounds in T. matsutake under different processing conditions were based on the thermal decomposition and a series of chemical reactions of C8 compounds. Principal component analysis (PCA) results showed that samples under different processing conditions could be effectively distinguished. Hence, the combination of HS-GC-IMS and PCA can identify and classify the volatile compounds of T. matsutake quickly and sensitively. This study provides a new supplementary analytical method for the rapid identification of T. matsutake. The above results can provide a theoretical basis for the quality control and change mechanism of flavor in the processing of traditional edible fungi products.
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Volatile profiles of two genotype Agaricus bisporus species at different growth stages. Food Res Int 2021; 140:109761. [DOI: 10.1016/j.foodres.2020.109761] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2020] [Revised: 09/16/2020] [Accepted: 09/25/2020] [Indexed: 12/31/2022]
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Jung MY, Lee DE, Baek SH, Lim SM, Chung IM, Han JG, Kim SH. An unattended HS-SPME-GC-MS/MS combined with a novel sample preparation strategy for the reliable quantitation of C8 volatiles in mushrooms: A sample preparation strategy to fully control the volatile emission. Food Chem 2021; 347:128998. [PMID: 33453580 DOI: 10.1016/j.foodchem.2020.128998] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 11/30/2020] [Accepted: 12/30/2020] [Indexed: 11/30/2022]
Abstract
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 HS-SPME-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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Affiliation(s)
- Mun Yhung Jung
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, 443 Samnye-ro, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea.
| | - Da Eun Lee
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, 443 Samnye-ro, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea; Institute of Jinan Red Ginseng, Jinan-gun, Jeonbuk Province, Republic of Korea
| | - Sun Hye Baek
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, 443 Samnye-ro, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea
| | - Su Min Lim
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, 443 Samnye-ro, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea
| | - Ill-Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Kunkuk University, Seoul, Republic of Korea
| | - Jae-Gu Han
- National Institute of Horticultural and Herbal Science, Rural Development Administration, Eumsung, Chungbuk Province, Republic of Korea
| | - Seung-Hyun Kim
- Department of Crop Science, College of Sanghuh Life Science, Kunkuk University, Seoul, Republic of Korea
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Abstract
Freeze-drying technology is an interdisciplinary and complex technology, combined with freezing and vacuum drying, It has become an important technology for heat-sensitive drugs and food preservation. Freeze-dried foods are classified into meat, vegetables, fruits, fungus, and micro-powders, etc. In this paper, the definition, principle, steps, advantages and disadvantages of freeze-drying are summarized, and the research progress of freeze-drying in food industry in recent years is reviewed, including the technological parameters and influencing factors.
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Affiliation(s)
- Yang Liu
- School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, China
| | - Zhengyu Zhang
- School of Pharmaceutical Sciences, Key Laboratory of Pharmaceutical Quality Control of Hebei Province, Hebei University, Baoding, China
| | - Liandong Hu
- School of Pharmaceutical Sciences, Key Laboratory of Pharmaceutical Quality Control of Hebei Province, Hebei University, Baoding, China
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Li J, Li Z, Li L, Song C, Raghavan G, He F. Microwave drying of balsam pear with online aroma detection and control. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110139] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Tu X, Tang L, Xie G, Deng K, Xie L. Chemical Composition of Aromas and Lipophilic Extracts from Black Morel ( Morchella importuna) Grown in China. MYCOBIOLOGY 2020; 49:78-85. [PMID: 33536815 PMCID: PMC7832586 DOI: 10.1080/12298093.2020.1862473] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 12/07/2020] [Accepted: 12/07/2020] [Indexed: 06/12/2023]
Abstract
Morels (Morchella spp.) are valuable medicinal and edible mushrooms. In this study, chemical profiles of aromas and lipophilic extracts of black morel (Morchella importuna) grown in China were analyzed by gas chromatography/mass spectroscopy, along with the evaluation of antioxidant and antimicrobial activities for the lipophilic extracts. Sixty-five compounds in total were identified from the aromas, and 1-octen-3-ol was the main component for aromas of fresh (34.40%) and freeze-dried (68.61%) black morels, while the most abundant compound for the aroma of the oven-dried sample was 2(5H)-furanone (13.95%). From the lipophilic extracts, 29 compounds were identified with linoleic acid as the main compound for fresh (77.37%) and freeze-dried (56.46%) black morels and steroids (92.41%) as the main constituent for an oven-dried sample. All three lipophilic extracts showed moderate antioxidant activities against 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) with the IC50 values ranging 7.56 ∼ 17.52 mg/mL and 5.75 ∼ 9.73 mg/mL, respectively, and no obvious antimicrobial activity was observed for lipophilic extracts. The drying methods affect the chemical profile of black morel, and freeze-drying was favorable for retaining nutrients and morel smell. This is the first report on the aroma and lipophilic extracts of M. importuna grown in China.
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Affiliation(s)
- Xiaoman Tu
- School of Life Science and Technology & Center for Informational Biology, University of Electronic Science and Technology of China, Chengdu, China
| | - Lan Tang
- School of Life Science and Technology & Center for Informational Biology, University of Electronic Science and Technology of China, Chengdu, China
| | - Guangbo Xie
- School of Life Science and Technology & Center for Informational Biology, University of Electronic Science and Technology of China, Chengdu, China
| | - Kejun Deng
- School of Life Science and Technology & Center for Informational Biology, University of Electronic Science and Technology of China, Chengdu, China
| | - Liyuan Xie
- Institute of Soil and Fertilizer, Sichuan Academy of Agricultural Sciences, Chengdu, China
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