电子鼻
猴头菌
风味
采后
化学
材料科学
食品科学
纳米技术
园艺
有机化学
生物
原材料
作者
Yuanyuan Zhong,Yuan Cui,Jiangtao Yu,Shengkun Yan,Junqing Bai,Huaide Xu,Mei Li
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-05-21
卷期号:454: 139771-139771
被引量:1
标识
DOI:10.1016/j.foodchem.2024.139771
摘要
Flavor alteration is a crucial factor affecting the quality of mushrooms during preservation. The dynamic variations of volatile profiles of fresh Hericium erinaceus with electron-beam generated X-ray irradiation were investigated by combining E-nose, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). E-nose analysis achieved rapid discrimination in all treatments over storage time. 65 and 73 volatile organic compounds (VOCs) were identified by HS-GC-IMS and HS-SPME-GC-MS, respectively. Thereinto, 1-octen-3-ol, 1-octen-3-one, and 2-octanone were screened out as the characteristic VOCs, which contents declined during storage. While the contents of (E)-2-octenal, (E)-2-nonenal, and 1-octanol increased. The flavor profile changes from distinct mushroom and floral odor to an intense alcohol and fatty odor. Notably, one-kGy irradiation remained more volatiles and denser mushroom odor after storage. Multivariate analysis further confirmed that 1.0 kGy irradiation contributed to the overall aroma retention during postharvest storage of H. erinaceus.
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