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Zhong Y, Cui Y, Yu J, Yan S, Bai J, Xu H, Li M. Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC-MS after treated with electron-beam generated X-ray irradiation. Food Chem 2024; 454:139771. [PMID: 38797093 DOI: 10.1016/j.foodchem.2024.139771] [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: 03/08/2024] [Revised: 05/09/2024] [Accepted: 05/19/2024] [Indexed: 05/29/2024]
Abstract
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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Affiliation(s)
- Yuanyuan Zhong
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Yuan Cui
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Jiangtao Yu
- Hesheng Irradiation Technologies Co., Ltd., Yangling 712100, China.
| | - Shengkun Yan
- Research Institute of Agricultural Machinery, Xinjiang Academy of Agricultural Sciences, Urumqi 830000, China
| | - Junqing Bai
- Hesheng Irradiation Technologies Co., Ltd., Yangling 712100, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Mei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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2
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Lew ET, Yuen JSK, Zhang KL, Fuller K, Frost SC, Kaplan DL. Chemical and sensory analyses of cultivated pork fat tissue as a flavor enhancer for meat alternatives. Sci Rep 2024; 14:17643. [PMID: 39085314 PMCID: PMC11291926 DOI: 10.1038/s41598-024-68247-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2024] [Accepted: 07/22/2024] [Indexed: 08/02/2024] Open
Abstract
The emerging field of cellular agriculture has accelerated the development of cell-cultivated adipose tissue as an additive to enhance the flavor of alternative meat products. However, there has been limited research to evaluate the sensory profile of in vitro-grown tissues compared to conventionally obtained animal fat. This study aimed to investigate the aromatic characteristics of cell-cultivated fat tissue as a flavor enhancer for meat alternatives. Porcine dedifferentiated fat (PDFAT) cells were clonally isolated and differentiated into adipocytes. This cultured adipose tissue was then analyzed alongside native porcine fat using gas chromatography-mass spectrometry (GC/MS) coupled with descriptive sensory analysis by human consumers. This evaluation enabled quantitative and qualitative assessments of volatile compounds released during cooking for both in vitro and in vivo porcine fats. The volatile profiles generated during the cooking process and fatty aroma characteristics reported by sensory consumers were largely similar between the two fat sources, with some differences in select compounds and aroma attributes. Ultimately, the consumers found comparable overall liking scores reported between the conventional and cultured porcine fats. These findings provide valuable sensory evidence supporting the viability of cell-cultivated adipose tissue as a flavor component of meat alternatives, substituting for conventional animal fat.
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Affiliation(s)
- Emily T Lew
- Tufts University School of Engineering, Medford, MA, 02155, USA
| | - John S K Yuen
- Tufts University School of Engineering, Medford, MA, 02155, USA
| | - Kevin L Zhang
- Tufts University School of Arts and Sciences, Medford, MA, 02155, USA
| | - Katherine Fuller
- Tufts University Friedman School of Nutrition, Boston, MA, 02111, USA
| | - Scott C Frost
- Tufts University School of Arts and Sciences, Medford, MA, 02155, USA
| | - David L Kaplan
- Tufts University School of Engineering, Medford, MA, 02155, USA.
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3
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Zhang F, Lu B, He X, Yu F. Flavor Variations in Precious Tricholoma matsutake under Different Drying Processes as Detected with HS-SPME-GC-MS. Foods 2024; 13:2123. [PMID: 38998629 PMCID: PMC11241261 DOI: 10.3390/foods13132123] [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: 05/27/2024] [Revised: 06/23/2024] [Accepted: 07/01/2024] [Indexed: 07/14/2024] Open
Abstract
By employing headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), this study displayed the compositional changes in volatile organic compounds (VOCs) in Tricholoma matsutake samples subjected to hot-air drying (HAD) and vacuum freeze-drying (VFD) processes from their fresh samples. A total of 99 VOCs were detected, including 2 acids, 10 aldehydes, 10 alcohols, 13 esters, 12 ketones, 24 alkanes, 14 olefins, 7 aromatic hydrocarbons, and 7 heterocyclic compounds. Notably, the drying process led to a decrease in most alcohols and aldehydes, but an increase in esters, ketones, acids, alkanes, olefins, aromatic, and heterocyclic compounds. Venn diagram (Venn), principal component analysis (PCA), and partial least squares-discriminant analysis (PLS-DA) analyses enabled an easy and rapid distinction between the VOC profiles of T. matsutake subjected to different drying methods. Among the identified VOCs, 30 were designated as marker VOCs indicative of the employed drying process. And the VFD method was more capable of preserving the VOCs of fresh T. matsutake samples than the HAD method. Benzaldehyde, 1-Octen-3-ol, 3-Octanol, and (E)-2-Octen-1-ol were identified as markers for FRESH T. matsutake. Conversely, (E)-3-Hexene, lavender lactone, and α-Pinene were associated with VFD T. matsutake. For HAD T. matsutake, olefins, pyrazine, and esters, particularly ocimene, 2,5-Dimethyl-pyrazine, and methyl cinnamate, significantly contributed to its particularities. The results from this present study can provide a practical guidance for the quality and flavor control of volatile organic compounds in preciously fungal fruiting bodies by using drying processes.
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Affiliation(s)
- Fengming Zhang
- Germplasm Bank of Wild Species & Yunnan Key Laboratory for Fungal Diversity and Green Development, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China; (F.Z.); (B.L.); (X.H.)
| | - Bin Lu
- Germplasm Bank of Wild Species & Yunnan Key Laboratory for Fungal Diversity and Green Development, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China; (F.Z.); (B.L.); (X.H.)
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, College of Forestry, Southwest Forestry University, Ministry of Education, Kunming 650224, China
| | - Xinhua He
- Germplasm Bank of Wild Species & Yunnan Key Laboratory for Fungal Diversity and Green Development, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China; (F.Z.); (B.L.); (X.H.)
- College of Resources and Environment, Southwest University, Chongqing 400715, China
| | - Fuqiang Yu
- Germplasm Bank of Wild Species & Yunnan Key Laboratory for Fungal Diversity and Green Development, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China; (F.Z.); (B.L.); (X.H.)
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4
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Maldonado Y, Betancourt EA, León ES, Malagón O, Cumbicus N, Gilardoni G. New Essential Oils from Ecuadorian Gynoxys cuicochensis Cuatrec. and Gynoxys sancti-antonii Cuatrec. Chemical Compositions and Enantioselective Analyses. ACS OMEGA 2024; 9:25902-25913. [PMID: 38911796 PMCID: PMC11191102 DOI: 10.1021/acsomega.4c00391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 05/19/2024] [Accepted: 05/24/2024] [Indexed: 06/25/2024]
Abstract
The present study belonged to an unfunded project, dealing on the systematic description of unprecedented essential oils (EOs), distilled from 12 species of genus Gynoxys Cuatrec. In this very case, the aim was the first chemical and enantiomeric analyses of two volatile fractions, obtained from the leaves of Gynoxys cuicochensis Cuatrec. and Gynoxys sancti-antonii Cuatrec. These EOs were analyzed by GC-MS (qualitatively) and GC-FID (quantitatively), detecting 89 and 60 components from G. cuicochensis and G. sancti-antonii, respectively. Major components for G. cuicochensis EO, on a nonpolar and polar stationary phase, were α-pinene (29.4-29.6%), p-vinylguaiacol (3.3-3.6%), and germacrene D (20.8-19.9%). In G. sancti-antonii EO, the main compounds were α-pinene (3.0-2.9%), β-pinene (12.9-12.1%), γ-curcumene (19.7-18.3%), germacrene D (9.0% on the polar phase), ar-curcumene (5.3% on the polar phase), δ-cadinene (4.1-4.6%), α-muurolol (3.3-2.4%), α-cadinol (3.0% on both columns), and an undetermined compound, of molecular weight 220. In addition to chemical composition, the enantioselective analysis of the main chiral compounds was carried out on two different chiral selectors. In G. cuicochensis EO, (1R,5R)-(+)-α-pinene, (S)-(+)-β-phellandrene, (R)-(-)-piperitone, and (S)-(-)-germacrene D were enantiomerically pure, whereas β-pinene, sabinene, α-phellandrene, limonene, linalool, and terpinen-4-ol were observed as scalemic mixtures. On the other hand, in G. sancti-antonii EO, the pure enantiomers were (1S,5S)-(-)-α-pinene, (1R,5R)-(+)-sabinene, (R)-(-)-β-phellandrene, (S)-(-)-limonene, (1S,2R,6R,7R,8R)-(+)-α-copaene, (R)-(-)-terpinen-4-ol, and (S)-(-)-germacrene D, whereas β-pinene, linalool, and α-terpineol were present as scalemic mixtures. The principal component analysis demonstrated that G. cuicochensis volatile fraction was quite similar to many of the other EOs of the same genus, whereas G. sancti-antonii produced the most dissimilar EO. Furthermore, the enantioselective analyses showed the usual variable enantiomeric distribution, with a greater presence of enantiomerically pure compounds in G. sancti-antonii EO.
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Affiliation(s)
- Yessenia
E. Maldonado
- Departamento
de Química, Universidad Técnica
Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, 110107 Loja, Ecuador
| | - Evelin A. Betancourt
- Carrera
de Bioquímica y Farmacia, Universidad
Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, 110107 Loja, Ecuador
| | - Erika S. León
- Carrera
de Bioquímica y Farmacia, Universidad
Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, 110107 Loja, Ecuador
| | - Omar Malagón
- Departamento
de Química, Universidad Técnica
Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, 110107 Loja, Ecuador
| | - Nixon Cumbicus
- Departamento
de Ciencias Biológicas y Agropecuarias, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador
| | - Gianluca Gilardoni
- Departamento
de Química, Universidad Técnica
Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, 110107 Loja, Ecuador
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5
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Maldonado Y, Montalván M, Cumbicus N, Gilardoni G. Chemical and Enantioselective Analyses of an Unprecedented Essential Oil from Ecuadorian Aiouea montana: A Natural Source of S-Methyl-O-2-phenylethyl Carbonothioate. ACS OMEGA 2024; 9:26495-26502. [PMID: 38911773 PMCID: PMC11191072 DOI: 10.1021/acsomega.4c02993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 05/21/2024] [Accepted: 05/23/2024] [Indexed: 06/25/2024]
Abstract
Fresh and dry leaves of Aiouea montana (Sw.) R. Rohde (Lauraceae) produced, in a quite high yield (0.88% and 1.60%, respectively), an unpleasantly smelling essential oil. The chemical composition was described in this study for the first time, detecting and quantifying 48 compounds. Major components of fresh and dry leaf essential oils were α-pinene (6.7-10.3%), β-pinene (2.8-3.8%), α-phellandrene (12.6-14.5%), α-copaene (3.1-15.7%), δ-cadinene (0.9-3.3%), and S-methyl-O-2-phenylethyl carbonothioate (58.5-33.3%). The dominant compound was already known in the literature by synthesis; however, it was unprecedented so far in nature. The carbonothioate was identified after purification and structure elucidation, by means of mass spectrometry, NMR spectroscopy, and FTIR spectrophotometry. The spectral results were identical to all data reported in the literature for the same molecule. Furthermore, the enantioselective analysis of the essential oil was conducted on a β-cyclodextrin-based stationary phase. Two chiral constituents, (+)-β-phellandrene and (1R,2S,6S,7S,8S)-(-)-α-copaene, were enantiomerically pure, whereas α-thujene, camphene, β-pinene, α-phellandrene, limonene, linalool, and germacrene D were scalemic mixtures. The different chemical and enantiomeric compositions suggested that enzymatic transformations could occur while drying.
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Affiliation(s)
- Yessenia
E. Maldonado
- Departamento
de Química, Universidad Técnica
Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador
| | - Mayra Montalván
- Departamento
de Química, Universidad Técnica
Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador
| | - Nixon Cumbicus
- Departamento
de Ciencias Biológicas y Agropecuarias, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador
| | - Gianluca Gilardoni
- Departamento
de Química, Universidad Técnica
Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador
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6
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Luo H, Wu Y, Jin J, Zhang L, Tong S, Li C, Tan Q, Han Q. Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes. RSC Adv 2024; 14:16368-16378. [PMID: 38769966 PMCID: PMC11103562 DOI: 10.1039/d4ra02343a] [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] [Received: 03/27/2024] [Accepted: 05/10/2024] [Indexed: 05/22/2024] Open
Abstract
Fried pepper sauce (FPS) is renowned among consumers for its distinct aroma profile and rich nutritional composition. However, the primary aroma components of FPSs, crucial for quality assurance, remain unclear. Therefore, this study aimed to delve deeper into the unique aroma profile of FPSs by analyzing samples subjected to various pretreatment methods (including three heat-moisture treatment processes: soaking at 60 °C, soaking at 100 °C, and steaming, and three crushing processes: mashing, mincing, and horizontal knife cutting). FPS samples were analyzed by quantitative descriptive sensory analysis (QDA), gas chromatography-olfactometry-mass spectrometry (GC-O-MS), relative odor activity value analysis (rOAV), principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA) and partial least squares regression analysis (PLSR). The QDA results revealed that the overall aroma profile of FPS products was characterized by chili-like, fatty, and herbal notes. GC-MS identified 115 volatile components in FPSs, primarily alkenes, ketones, and acids, with varying concentrations across samples. According to the rOAV (>1) and GC-O, 11 compounds were identified as key aroma contributors to FPS aroma, including 2-methylpropanal, acetic acid, 3-methylbutanal, methional, eucalyptol, benzeneacetaldehyde, linalool, (E)-2-nonenal, (2E)-2-decenal, (2E,4E)-deca-2,4-dienal, and (E,Z)-2,4-decadienal. PCA and PLS-DA were employed to assess aroma differences among nine FPS samples. Screening for VIP > 1 and p < 0.05 identified 8 and 12 key marker compounds influenced by different crushing methods or heat-moisture treatments, respectively. PLSR indicated that the sensory attributes were greatly related to most aroma-active compounds. These findings provide novel insights into FPS aroma attributes, facilitating precise processing and quality control of fried pepper sauce products.
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Affiliation(s)
- Hao Luo
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China
| | - Yongjun Wu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China
| | - Jing Jin
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China
| | - Lincheng Zhang
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China
| | - Shuoqiu Tong
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China
| | - Cen Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China
| | - Qibo Tan
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China
| | - Qiqin Han
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China
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Maldonado YE, Malagón O, Cumbicus N, Gilardoni G. A new essential oil from the native Ecuadorian species Steiractinia sodiroi (Hieron.) S.F. Blake (Asteraceae): chemical and enantioselective analyses. Sci Rep 2023; 13:17180. [PMID: 37821569 PMCID: PMC10567715 DOI: 10.1038/s41598-023-44524-6] [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: 07/03/2023] [Accepted: 10/09/2023] [Indexed: 10/13/2023] Open
Abstract
In the present study, the essential oil from dry leaves of Steiractinia sodiroi (Hieron.) S.F. Blake is described for the first time. The plant material, collected in the Province of Loja (Ecuador), was analytically steam-distilled in a Marcusson-type apparatus, affording an essential oil with a 0.2 ± 0.12% yield. The volatile fraction was submitted to GC-MS and GC-FID analyses, on two stationary phases of different polarity. A total of sixty-seven compounds, corresponding to 95.6-91.2% by weight of the whole oil mass, on the two columns respectively, were detected and quantified with at least one column. The quantification was carried out calculating the relative response factors of each constituent according to their combustion enthalpy. The major components were limonene (25.6-24.9%), sabinene (11.7-12.4%), germacrene D (7.7-7.0%), α-pinene (7.8-6.9%), δ-cadinene (7.3-7.0%), (E)-β-caryophyllene (4.8-4.5%), and bicyclogermacrene (3.6-3.0%). The chemical composition was complemented with the enantioselective analysis of some major chiral compounds, conducted by means of two β-cyclodextrin-based capillary columns. Three constituents, (S)-(+)-α-phellandrene, (R)-(-)-1-octen-3-ol, and (S)-(-)-limonene were enantiomerically pure, whereas (1R,5R)-(+)-β-pinene, (1S,5S)-(-)-sabinene, (R)-(-)-terpinen-4-ol, (R)-(+)-α-terpineol, and (R)-(+)-germacrene D presented an enantiomeric excess. Finally, α-pinene was present as a racemic mixture.
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Affiliation(s)
- Yessenia E Maldonado
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, 110107, Loja, Ecuador
| | - Omar Malagón
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, 110107, Loja, Ecuador
| | - Nixon Cumbicus
- Departamento de Ciencias Biológicas y Agropecuarias, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, 110107, Loja, Ecuador
| | - Gianluca Gilardoni
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, 110107, Loja, Ecuador.
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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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Semeniuc CA, Mandrioli M, Tura M, Socaci BS, Socaciu MI, Fogarasi M, Michiu D, Jimborean AM, Mureşan V, Ionescu SR, Rotar MA, Gallina Toschi T. Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening. Foods 2023; 12:foods12081703. [PMID: 37107498 PMCID: PMC10137783 DOI: 10.3390/foods12081703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 04/12/2023] [Accepted: 04/16/2023] [Indexed: 04/29/2023] Open
Abstract
This study aimed to formulate a Gouda-type cheese from cow's milk, flavored with lavender flower powder (0.5 g/L matured milk), ripened for 30 days at 14 °C and 85% relative humidity. Physicochemical, microbiological, and textural characteristics, as well as the volatile composition of the control (CC-cheese without lavender) and lavender cheese (LC), were assessed at 10-day intervals of ripening. Consumers' perception, acceptance, and purchase intention were only evaluated for ripened cheeses. Moisture and carbohydrate contents, the pH, cohesiveness, indexes of springiness and chewiness decreased during ripening in both CC and LC; however, protein, ash, and sodium chloride contents, titratable acidity, hardness, lactobacilli, streptococci, and volatiles increased. Fat and fat in dry matter contents, respectively, the energy value did not vary with ripening time in LC and increased in CC; gumminess decreased in CC and did not change in LC. Lavender flower powder significantly affected the cheese's microbiological and sensory characteristics and volatile composition but did not considerably impact physicochemical and textural ones. Populations of lactobacilli and streptococci were substantially higher in LC compared to CC. The volatile profile of LC was dominated by terpene and terpenoids, and that of CC by haloalkanes. Sensory scores were slightly lower for LC than CC, even if it did not considerably affect consumers' acceptance and purchase intention.
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Affiliation(s)
- Cristina Anamaria Semeniuc
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Mara Mandrioli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Giuseppe Fanin 40, 40127 Bologna, Italy
| | - Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Giuseppe Fanin 40, 40127 Bologna, Italy
| | - Beatrice Sabrina Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Maria-Ioana Socaciu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Melinda Fogarasi
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Delia Michiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Anamaria Mirela Jimborean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Vlad Mureşan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Simona Raluca Ionescu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Mihaela Ancuţa Rotar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Giuseppe Fanin 40, 40127 Bologna, Italy
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10
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Chemical Composition, Antioxidant, and Antibiofilm Properties of Essential Oil from Thymus capitatus Plants Organically Cultured on the Greek Island of Lemnos. Molecules 2023; 28:molecules28031154. [PMID: 36770821 PMCID: PMC9919994 DOI: 10.3390/molecules28031154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 01/19/2023] [Accepted: 01/22/2023] [Indexed: 01/26/2023] Open
Abstract
Essential oils (EOs) are mixtures of volatile plant secondary metabolites and have been exploited by humans for thousands of years for various purposes because of their many bioactivities. In this study, the EO from Thymus capitatus, a thyme species organically cultured on the Greek Island of Lemnos, was analyzed for its chemical composition (through GC-FID and GC-MS), antioxidant activity (AA), and total phenolic content (TPC), as well as its antimicrobial and antibiofilm actions against three important foodborne bacterial pathogens (Salmonella enterica ser. Typhimurium, Listeria monocytogenes, and Yersinia enterocolitica). For the latter investigations, the minimum inhibitory concentrations (MICs) and minimum biofilm inhibitory concentrations (MBICs) of the EO against the planktonic and biofilm growth of each pathogen were determined, together with the minimum biofilm eradication concentrations (MBECs). Results revealed that T. capitatus EO was rich in thymol, p-cymene, and carvacrol, presenting high AA and TPC (144.66 μmol TroloxTM equivalents and 231.32 mg gallic acid equivalents per g of EO, respectively), while its MICs and MBICs ranged from 0.03% to 0.06% v/v and 0.03% to 0.13% v/v, respectively, depending on the target pathogen. The EO was able to fully destroy preformed (mature) biofilms of all three pathogenic species upon application for 15 min, with MBECs ranging from 2.00 to 6.25% v/v. Overall, the results demonstrate that the EO of organically cultured T. capitatus presents strong antioxidant, antibacterial, and antibiofilm properties and could, therefore, be further exploited as a functional and antimicrobial natural formulation for food and health applications.
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11
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Süfer Ö, Çelik ZD, Bozok F. Influences of Some Aromatic Plants on Volatile Compounds and Bioactivity of Cultivated Pleurotus citrinopileatus and Pleurotus djamor. Chem Biodivers 2022; 19:e202200462. [PMID: 36322054 DOI: 10.1002/cbdv.202200462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Accepted: 11/02/2022] [Indexed: 11/06/2022]
Abstract
Two edible Pleurotus species, namely, Pleurotus citrinopileatus and Pleurotus djamor grown in the media of mulberry shavings which were substituted with myrtle, bay laurel, and rosemary leaves were studied. According to volatile profiles, 13 aldehydes, 8 ketones, 7 alcohols, 5 aromatic compounds and 4 terpenes were totally identified. Rosemary leaves were very effective for decreasing the concentrations of some oxidation products in Pleurotus citrinopileatus, but the same impact was not seen in Pleurotus djamor. The high amount of benzaldehyde (41.80 %) detected in bay laurel medium might have played a role in preventing bioactivity. Control Pleurotus citrinopileatus and Pleurotus djamor had a total phenolic content of 4284.89 and 3080.04 mg GAE per kg DM, respectively, and the enrichment of composts with aromatic plant leaves caused significant differences in Pleurotus djamor (p<0.05). Myrtle addition increased total phenolic content and antioxidant activities (by DPPH and FRAP assays) of Pleurotus djamor mushroom as 342.29 mg GAE/kg DM, 0.43 μmol TE/g DM and 2.07 μmol TE/g DM, respectively, when compared to intact one.
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Affiliation(s)
- Özge Süfer
- Department of Food Engineering, Faculty of Engineering, Osmaniye Korkut Ata University, 80000, Osmaniye, Türkiye
| | - Zeynep Dilan Çelik
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330, Adana, Türkiye
| | - Fuat Bozok
- Department of Biology, Faculty of Arts and Science, Osmaniye Korkut Ata University, 80000, Osmaniye, Türkiye
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12
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Plaszkó T, Szűcs Z, Vasas G, Gonda S. Interactions of fungi with non-isothiocyanate products of the plant glucosinolate pathway: A review on product formation, antifungal activity, mode of action and biotransformation. PHYTOCHEMISTRY 2022; 200:113245. [PMID: 35623473 DOI: 10.1016/j.phytochem.2022.113245] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 05/02/2022] [Accepted: 05/12/2022] [Indexed: 05/05/2023]
Abstract
The glucosinolate pathway, which is present in the order Brassicales, is one of the most researched defensive natural product biosynthesis pathways. Its core molecules, the glucosinolates are broken down upon pathogen challenge or tissue damage to yield an array of natural products that may help plants defend against the stressor. Though the most widely known glucosinolate decomposition products are the antimicrobial isothiocyanates, there is a wide range of other volatile and non-volatile natural products that arise from this biosynthetic pathway. This review summarizes our current knowledge on the interaction of these much less examined, non-isothiocyanate products with fungi. It deals with compounds including (1) glucosinolates and their biosynthesis precursors; (2) glucosinolate-derived nitriles (e.g. derivatives of 1H-indole-3-acetonitrile), thiocyanates, epithionitriles and oxazolidine-2-thiones; (3) putative isothiocyanate downstream products such as raphanusamic acid, 1H-indole-3-methanol (= indole-3-carbinol) and its oligomers, 1H-indol-3-ylmethanamine and ascorbigen; (4) 1H-indole-3-acetonitrile downstream products such as 1H-indole-3-carbaldehyde (indole-3-carboxaldehyde), 1H-indole-3-carboxylic acid and their derivatives; and (5) indole phytoalexins including brassinin, cyclobrassinin and brassilexin. Herein, a literature review on the following aspects is provided: their direct antifungal activity and the proposed mechanisms of antifungal action, increased biosynthesis after fungal challenge, as well as data on their biotransformation/detoxification by fungi, including but not limited to fungal myrosinase activity.
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Affiliation(s)
- Tamás Plaszkó
- Department of Botany, Division of Pharmacognosy, University of Debrecen, Egyetem tér 1, 4032, Debrecen, Hungary; Doctoral School of Pharmaceutical Sciences, University of Debrecen, 4032, Debrecen, Hungary.
| | - Zsolt Szűcs
- Department of Botany, Division of Pharmacognosy, University of Debrecen, Egyetem tér 1, 4032, Debrecen, Hungary; Healthcare Industry Institute, University of Debrecen, 4032, Debrecen, Hungary.
| | - Gábor Vasas
- Department of Botany, Division of Pharmacognosy, University of Debrecen, Egyetem tér 1, 4032, Debrecen, Hungary.
| | - Sándor Gonda
- Department of Botany, Division of Pharmacognosy, University of Debrecen, Egyetem tér 1, 4032, Debrecen, Hungary.
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13
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Gfeller A, Fuchsmann P, De Vrieze M, Gindro K, Weisskopf L. Bacterial Volatiles Known to Inhibit Phytophthora infestans Are Emitted on Potato Leaves by Pseudomonas Strains. Microorganisms 2022; 10:microorganisms10081510. [PMID: 35893568 PMCID: PMC9394277 DOI: 10.3390/microorganisms10081510] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/24/2022] [Accepted: 07/05/2022] [Indexed: 11/29/2022] Open
Abstract
Bacterial volatiles play important roles in mediating beneficial interactions between plants and their associated microbiota. Despite their relevance, bacterial volatiles are mostly studied under laboratory conditions, although these strongly differ from the natural environment bacteria encounter when colonizing plant roots or shoots. In this work, we ask the question whether plant-associated bacteria also emit bioactive volatiles when growing on plant leaves rather than on artificial media. Using four potato-associated Pseudomonas, we demonstrate that potato leaves offer sufficient nutrients for the four strains to grow and emit volatiles, among which 1-undecene and Sulfur compounds have previously demonstrated the ability to inhibit the development of the oomycete Phytophthora infestans, the causative agent of potato late blight. Our results bring the proof of concept that bacterial volatiles with known plant health-promoting properties can be emitted on the surface of leaves and warrant further studies to test the bacterial emission of bioactive volatiles in greenhouse and field-grown plants.
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Affiliation(s)
- Aurélie Gfeller
- Changins School of Viticulture and Oenology, 1260 Nyon, Switzerland; (A.G.); (M.D.V.)
- Agroscope, Plant Protection, 1260 Nyon, Switzerland;
| | - Pascal Fuchsmann
- Agroscope, Nutrition, Sensory analysis and Flavour Group, 3003 Bern, Switzerland;
| | - Mout De Vrieze
- Changins School of Viticulture and Oenology, 1260 Nyon, Switzerland; (A.G.); (M.D.V.)
- Agroscope, Plant Protection, 1260 Nyon, Switzerland;
- Department of Biology, University of Fribourg, 1700 Fribourg, Switzerland
| | - Katia Gindro
- Agroscope, Plant Protection, 1260 Nyon, Switzerland;
| | - Laure Weisskopf
- Changins School of Viticulture and Oenology, 1260 Nyon, Switzerland; (A.G.); (M.D.V.)
- Department of Biology, University of Fribourg, 1700 Fribourg, Switzerland
- Correspondence:
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14
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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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15
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Identification of volatile producing enzymes in higher fungi: Combining analytical and bioinformatic methods. Methods Enzymol 2022; 664:221-242. [PMID: 35331375 DOI: 10.1016/bs.mie.2021.12.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Filamentous fungi harbor the genetic potential for the biosynthesis of several secondary metabolites including various volatile organic compounds (VOCs). Nonetheless, under standard laboratory conditions, many of these VOCs are not formed. Furthermore, little is known about enzymes involved in the production of fungal VOCs. To tap these interesting topics, we developed an approach to identify enzymes putatively involved in the fungal VOC biosynthesis. In this chapter, we highlight different fungal cultivation methods and techniques for the extraction of VOCs, including a method that allows the noninvasive analysis of VOCs. In addition using terpene synthases as an example, it is depicted how enzymes putatively involved in VOC synthesis can be identified by means of bioinformatic approaches. Transcriptomic data of chosen genes combined with volatilome data obtained during different developmental stages is demonstrated as a powerful tool to identify enzymes putatively involved in fungal VOC biosynthesis. Especially with regard to subsequent enzyme characterization, this procedure is a target-oriented way to save time and efforts by considering only the most important enzymes.
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16
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Zhou Y, El-Seedi HR, Xu B. Insights into health promoting effects and myochemical profiles of pine mushroom Tricholoma matsutake. Crit Rev Food Sci Nutr 2022; 63:5698-5723. [PMID: 34985354 DOI: 10.1080/10408398.2021.2023857] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Tricholoma matsutake (TM) is a valuable edible mushroom that has attracted increasing attention due to its potential medicinal values and functional uses. However, the chemical composition and molecular mechanisms behinds TM are not specifically summarized yet. Hence, this review aims to systematically analyze the research progress on the characterization of chemical compositions and the reported health effects of TM in the last 20 years. The myochemical profiles of TM consist of proteins with amino acids, fatty acids, nucleic acids with their derivatives, polysaccharides, minerals, volatile components, phenolic compounds, and steroids. The bioactive substances in TM exert their health effects mainly by regulating body immunity and restoring the balance of the redox system. NF-κB signaling pathway and its downstream cytokines such as TNF-α and IL-6 are the key molecular mechanisms. In addition, MAPK, PI3K-Akt, and JAK-STAT are also involved. NF-κB, MAPK, and PI3K-Akt are also highly related to cancer regulation and thus TM has great anticancer potential. Considering that most studies have only investigated the dosage and inhibition rate of TM on cancer cell lines, more extensive studies need to focus on the specific molecular mechanisms behind these anticancer effects in the future.
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Affiliation(s)
- Yifan Zhou
- BNU-HKBU United International College, Food Science and Technology Program, Zhuhai, China
- Department of Food Science and Technology, National University of Singapore, Singapore
| | - Hesham R El-Seedi
- Pharmacognosy Group, Department of Pharmaceutical Biosciences, Biomedical Centre, Uppsala University, Uppsala, Sweden
| | - Baojun Xu
- BNU-HKBU United International College, Food Science and Technology Program, Zhuhai, China
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17
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Tian R, Liang ZQ, Wang Y, Zeng NK. Analysis of aromatic components of two edible mushrooms, Phlebopus portentosus and Cantharellus yunnanensis using HS-SPME/GC-MS. RESULTS IN CHEMISTRY 2022. [DOI: 10.1016/j.rechem.2022.100282] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
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18
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Chen D, Qin L, Geng Y, Kong Q, Wang S, Lin S. The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA. Foods 2021; 10:2991. [PMID: 34945542 PMCID: PMC8701041 DOI: 10.3390/foods10122991] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/16/2021] [Accepted: 12/01/2021] [Indexed: 11/22/2022] Open
Abstract
The aroma fingerprints and discrimination analysis of shiitake mushrooms under different drying conditions were performed by GC-IMS, GC-MS, and descriptive sensory analysis (DSA) with advanced chemometric methods. Three samples (A, B, and C) were treated with varied drying degree and rate. The sample A and C were at the same drying degree and the sample B and C were at the same drying rate. The GC-IMS volatile fingerprints, including the three-dimensional topographic map, topographic map, and gallery plot, showed that 29 compounds showed higher signal intensities in sample B. Moreover, 28 volatile compounds were identified by HS-SPME-GC-MS and only 8 compounds were ever detected by GC-IMS. The sample B not only had more varieties of volatile compounds, but also showed significant higher contents than sample A and C, especially C8 compounds (p < 0.05). Additionally, sample B showed the highest intensity in mushroom-like, chocolate-like, caramel, sweat, seasoning-like, and cooked potato-like odors by DSA. PCA, fingerprint similarity analysis (FSA) and PLSR further demonstrated that the sample B was different from sample A and C. These results revealed that samples with different drying degree were different and drying degree exerted more influence on the volatile flavor quality than the drying rate. This study will provide a foundation and establish a set of comprehensive and objective methods for further flavor analysis.
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Affiliation(s)
| | | | | | | | | | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (D.C.); (L.Q.); (Y.G.); (Q.K.); (S.W.)
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19
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Saracino F, Brinco J, Gago D, Gomes da Silva M, Boavida Ferreira R, Ricardo-da-Silva J, Chagas R, Ferreira LM. DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction. Molecules 2021; 26:6188. [PMID: 34684769 PMCID: PMC8539232 DOI: 10.3390/molecules26206188] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 09/29/2021] [Accepted: 10/11/2021] [Indexed: 11/29/2022] Open
Abstract
Protein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been proposed. Here, an alternative based on a new cellulose derivative (dicarboxymethyl cellulose, DCMC) is proposed. To determine the efficiency of DCMC as a bentonite alternative, three monovarietal wines were characterized, and their protein instability and content determined by a heat stability test (HST) and the Bradford method, respectively. The wines were treated with DCMC to achieve stable wines, as shown by the HST, and the efficacy of the treatments was assessed by determining, before and after treatment, the wine content in protein, phenolic compounds, sodium, calcium, and volatile organic compounds (VOCs) as well as the wine pH. DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setúbal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. Regarding which VOCs are concerned, DCMC produced a general impact similar to that of bentonite, with differences depending on wine variety. The results obtained suggest that DCMC can be a sustainable alternative to bentonite in protein white wine stabilization.
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Affiliation(s)
- Francesco Saracino
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (F.S.); (R.B.F.); (J.R.-d.-S.)
| | - João Brinco
- CENSE—Center for Environmental and Sustainability Research, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal;
| | - Diana Gago
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
| | - Marco Gomes da Silva
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
| | - Ricardo Boavida Ferreira
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (F.S.); (R.B.F.); (J.R.-d.-S.)
| | - Jorge Ricardo-da-Silva
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (F.S.); (R.B.F.); (J.R.-d.-S.)
| | - Ricardo Chagas
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
- Food4Sustainability—Associação Para a Inovação no Alimento Sustentável, Centro Empresarial de Idanha-a-Nova, Zona Industrial, 6060-182 Idanha-a-Nova, Portugal
| | - Luísa Maria Ferreira
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
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20
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Gilardoni G, Montalván M, Vélez M, Malagón O. Chemical and Enantioselective Analysis of the Essential Oils from Different Morphological Structures of Ocotea quixos (Lam.) Kosterm. PLANTS (BASEL, SWITZERLAND) 2021; 10:2171. [PMID: 34685981 PMCID: PMC8540073 DOI: 10.3390/plants10102171] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/02/2021] [Accepted: 10/03/2021] [Indexed: 11/16/2022]
Abstract
The traditional Ecuadorian spice Ishpingo, characterized by a strong cinnamon-like aroma, is constituted by the dry cupules of Amazonian species Ocotea quixos. Nevertheless, bark and leaves also present aromatic properties and are sometimes used as substitutes. In the present study, the essential oils, distilled from these morphological structures, are comparatively analyzed for their chemical and enantiomeric compositions. A total of 88 components were identified with 2 orthogonal GC columns, whereas 79, corresponding to more than 94%, were also quantified with at least 1 column. Major compounds were (E)-methyl cinnamate in cupules (35.9-34.2%), (E)-cinnamaldehyde in bark (44.7-47.0%), and (E)-cinnamyl acetate (46.0-50.4%) in leaves. For what concerns the enantioselective analysis, 10 chiral terpenes and terpenoids were detected, of which 6 were present as enantiomeric pairs in at least 1 essential oil, the others being enantiomerically pure. Both quantitative and enantioselective analyses were submitted to Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), where their results confirmed significative difference among the three products.
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Affiliation(s)
| | | | | | - Omar Malagón
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador or (G.G.); (M.M.); (M.V.)
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21
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Laukaleja I, Koppel K. Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry. J SENS STUD 2021. [DOI: 10.1111/joss.12708] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ilze Laukaleja
- Department of Food Technology, Faculty of Food Technology Latvia University of Life Sciences and Technologies Jelgava Latvia
| | - Kadri Koppel
- Sensory Analysis Center Kansas State University Manhattan Kansas USA
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22
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Inamdar AA, Morath S, Bennett JW. Fungal Volatile Organic Compounds: More Than Just a Funky Smell? Annu Rev Microbiol 2021; 74:101-116. [PMID: 32905756 DOI: 10.1146/annurev-micro-012420-080428] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Many volatile organic compounds (VOCs) associated with industry cause adverse health effects, but less is known about the physiological effects of biologically produced volatiles. This review focuses on the VOCs emitted by fungi, which often have characteristic moldy or "mushroomy" odors. One of the most common fungal VOCs, 1-octen-3-ol, is a semiochemical for many arthropod species and also serves as a developmental hormone for several fungal groups. Other fungal VOCs are flavor components of foods and spirits or are assayed in indirect methods for detecting the presence of mold in stored agricultural produce and water-damaged buildings. Fungal VOCs function as antibiotics as well as defense and plant-growth-promoting agents and have been implicated in a controversial medical condition known as sick building syndrome. In this review, we draw attention to the ubiquity, diversity, and toxicological significance of fungal VOCs as well as some of their ecological roles.
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Affiliation(s)
- Arati A Inamdar
- Department of Pathology, RWJ Barnabas Health, Livingston, New Jersey 07039, USA;
| | - Shannon Morath
- Department of Plant Biology, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901, USA; ,
| | - Joan W Bennett
- Department of Plant Biology, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901, USA; ,
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23
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Distinct Compartmentalization of Microbial Community and Potential Metabolic Function in the Fruiting Body of Tricholoma matsutake. J Fungi (Basel) 2021; 7:jof7080586. [PMID: 34436125 PMCID: PMC8397075 DOI: 10.3390/jof7080586] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 07/19/2021] [Accepted: 07/19/2021] [Indexed: 01/21/2023] Open
Abstract
The uniquely compartmentalized fruiting body structure of the ectomycorrhizal fungus (EMF) Tricholoma matsutake, is a hotspot of microbial habitation and interaction. However, microbial diversity within this microniche structure of the EMF is rarely investigated. Furthermore, there is limited information concerning microbiomes associated with sporomes belonging to the ubiquitous fungal phylum Basidiomycota, particularly with respect to fungus-EMF interactions. In this study, we conducted high throughput sequencing, using ITS (fungal) and 16S rRNA (bacterial) marker genes to characterize and compare fruiting body microbiomes in the outer (pileipellis and stipitipellis) and inner layers (pileum context, stipe context, and lamellae) of the fruiting body of T. matsutake. Our results show the number of unique bacterial operational taxonomic units (OTUs) among the different compartments ranged from 410 to 499 and was more than double that of the shared/common OTUs (235). Micrococcales, Bacillales, Caulobacter, and Sphingomonas were the primary significant bacterial taxa within the different compartments of the dissected T. matsutake fruiting body. Non-parametric multivariate analysis of variance showed significant compartmental differences for both the bacterial and the fungal community structure within the T. matsutake fruiting body. The metabolic profiling revealed putative metabolisms (of amino acids, carbohydrates, and nucleotides) and the biosynthesis of secondary metabolites to be highly enriched in outer layers; in the inner parts, the metabolisms of energy, cofactors, vitamins, and lipids were significantly higher. This study demonstrates for the first time the distinct compartmentalization of microbial communities and potential metabolic function profiles in the fruiting body of an economically important EMF T. matsutake.
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24
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Chen D, Wang S, Li M, Hao T, Lin S. The dynamic changes in product attributes of shiitake mushroom pilei and stipes during dehydration by hot air drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15648] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dong Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Silu Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Mengqi Li
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Tianshu Hao
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
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25
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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: 13] [Impact Index Per Article: 4.3] [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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26
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Selli S, Guclu G, Sevindik O, Kelebek H. Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC-MS-O and LC-DAD-ESI-MS/MS. Food Chem 2021; 354:129576. [PMID: 33773480 DOI: 10.1016/j.foodchem.2021.129576] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 02/20/2021] [Accepted: 03/07/2021] [Indexed: 12/21/2022]
Abstract
Volatiles, key odorants, phenolics and antioxidant properties of raw, boiled and oven-cooked champignon and oyster mushrooms were investigated. Total concentration of the volatiles was drastically reduced by both cooking treatments and the lowest contents were found in the oven-cooked sample. Alcohols and terpenes were the dominant aroma groups in the raw champignon and oyster sample, respectively. The highest FD factor (FD = 2048) was found for 1-octen-3-one and methional in raw and boiled champignon samples while the same FD factor was determined in 1-octen-3-ol and methional in raw and boiled oyster samples. It was determined that the phenolics were more abundant in champignon samples than the oyster samples and that the boiling process caused a decrease while oven-cooking resulted in an increase in the amount of phenolics in both varieties. It was revealed that cooking was a crucial factor for the key odorants and phenolics in champignon and oyster mushrooms.
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Affiliation(s)
- Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01130 Adana, Turkey.
| | - Gamze Guclu
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01130 Adana, Turkey
| | - Onur Sevindik
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey
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27
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Aroma and flavor profile of raw and roasted Agaricus bisporus mushrooms using a panel trained with aroma chemicals. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110596] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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28
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Xiao Y, Martino N, Wagner K, Spinks GM, Officer DL, Wagner P. Photocontrolled directional transport using water-in-oil droplets. NEW J CHEM 2021. [DOI: 10.1039/d0nj04913a] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Photocontrolled directional transport in both 2D and 3D of water-in-oil droplets was achieved by merocyanine/spiropyran photoisomerization in the droplet.
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Affiliation(s)
- Yang Xiao
- ARC Centre of Excellence for Electromaterials Science
- AIIM Faculty
- Innovation Campus
- University of Wollongong
- North Wollongong
| | - Nicolas Martino
- Intelligent Polymer Research Institute
- AIIM Faculty
- Innovation Campus
- University of Wollongong
- North Wollongong
| | - Klaudia Wagner
- ARC Centre of Excellence for Electromaterials Science
- AIIM Faculty
- Innovation Campus
- University of Wollongong
- North Wollongong
| | - Geoffrey M. Spinks
- ARC Centre of Excellence for Electromaterials Science
- AIIM Faculty
- Innovation Campus
- University of Wollongong
- North Wollongong
| | - David L. Officer
- ARC Centre of Excellence for Electromaterials Science
- AIIM Faculty
- Innovation Campus
- University of Wollongong
- North Wollongong
| | - Pawel Wagner
- ARC Centre of Excellence for Electromaterials Science
- AIIM Faculty
- Innovation Campus
- University of Wollongong
- North Wollongong
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29
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Yadav AN, Kaur T, Devi R, Kour D, Yadav A, Dikilitas M, Usmani Z, Yadav N, Abdel-Azeem AM, Ahluwalia AS. Biodiversity and Biotechnological Applications of Industrially Important Fungi: Current Research and Future Prospects. Fungal Biol 2021. [DOI: 10.1007/978-3-030-67561-5_17] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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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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31
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Wang Q, Liu K, Liu L, Zheng J, Chen T, Chen F, Li P, Zhang M, Shen X. Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC-MS and PLFA. Food Res Int 2020; 140:109995. [PMID: 33648229 DOI: 10.1016/j.foodres.2020.109995] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 11/25/2020] [Accepted: 12/08/2020] [Indexed: 12/19/2022]
Abstract
As the main raw material for commercial Wuliangye-flavor liquor, Wuliangye-flavor raw liquor (WFRL) plays an important role in the formation of flavor components. Aroma components and microbial community diversity of 4 WFRLs produced by the same fermenting cellar were investigated by headspace solid phase microextraction, liquid-liquid microextraction combined gas chromatography-mass spectrometry and phospholipid fatty acid fingerprint method. Correlations between aroma components and microbial community of WFRL were disclosed by multivariate statistical analysis techniques. Results indicated that a total of 75 aroma components were identified, including 39 esters, 11 alcohols, 9 acids, 7 aldehyde, 5 ketones and 4 others, whereas esters were dominant for the samples (67.49%). Meanwhile, Gram-positive bacteria (G+) and aerobe in the fermenting cellar increased gradually from top to bottom, compared with Gram-negative bacteria (G-), anaerobe and fungi showed the opposite trend. Furthermore, 4 WFRLs could be distinguished according to 13 differential aroma components (VIP > 1, P < 0.05). Whereas, the differential aroma components were positively correlated with G-, anaerobe and fungi, but negatively correlated with G+ and aerobe. In particular, 4 key esters including ethyl caproate, ethyl acetate, ethyl butyrate and ethyl lactate that determine the grade of WFRL were positively correlated with anaerobe and fungi. Therefore, the results can be used as a reference to understand the correlation between aroma components and microbial communities in different quality grades of WFRL.
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Affiliation(s)
- Qi Wang
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Wuliangye Technology and Food Engineering & College of Suzi Education, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China
| | - Kunyi Liu
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Wuliangye Technology and Food Engineering & College of Suzi Education, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China.
| | - Linlin Liu
- College of Wuliangye Technology and Food Engineering & College of Suzi Education, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China
| | - Jia Zheng
- Technology Research Center, Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, China
| | - Tao Chen
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Fei Chen
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Pingping Li
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Meng Zhang
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Xiaojing Shen
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
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32
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Zhang P, Sun H, Fang T, Zhao Y, Duan Y, Lin Q. Effects of nitric oxide treatment on flavour compounds and antioxidant enzyme activities of button mushroom (Agaricus bisporus) during storage. FOOD QUALITY AND SAFETY 2020. [DOI: 10.1093/fqsafe/fyaa019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Button mushroom (Agaricus bisporus) is sold well for its unique flavour and nutritional benefits. However, the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture. In this study, the effects of nitric oxide (NO) application on flavour compounds and antioxidant enzyme activities of stored button mushrooms were investigated. The button mushrooms were immersed in the NO donor sodium nitroprusside (15 μmol/L) for 3 min and then stored under the condition of 4 °C, 90% relative humidity for 12 days. Results showed that the treated mushrooms have reduced weight loss rate, uniform white colour, and higher firmness during storage. Compared to the control, the ketones, alcohols, esters, and aldehydes in the NO-treated button mushroom increased sharply at 3 days of storage and then showed a continuing decline trend, except ester compounds which reached the peak value at 6 days of storage. In addition, NO treatment increased the total phenolics and catalase activity and inhibited the polyphenol oxidase activity in the stored button mushroom. These results indicated that NO treatment is an alternative storage technology to enhance antioxidant capacity and maintain flavour and consumer acceptance of stored button mushroom.
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Affiliation(s)
- Peiyu Zhang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Haoyue Sun
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ting Fang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yaoyao Zhao
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yuquan Duan
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qiong Lin
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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33
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Changes in the key aroma compounds of matsutake mushroom (Tricholoma matsutake Sing.) from Canada during pan-frying elucidated by application of the sensomics approach. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03606-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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34
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Moore AJ, Wickramasinghe PCK, Munafo JP. Key Odorants from
Daldinia childiae. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Andrew J. Moore
- Department of Food Science The University of Tennessee Knoxville TN USA
| | | | - John P. Munafo
- Department of Food Science The University of Tennessee Knoxville TN USA
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35
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Li W, Chen M, Chen Y, Tong S, Ge M, Guo Y, Zhang Y. Kinetic and mechanism studies of the ozonolysis of three unsaturated ketones. J Environ Sci (China) 2020; 95:23-32. [PMID: 32653185 DOI: 10.1016/j.jes.2020.03.031] [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: 09/14/2019] [Revised: 03/16/2020] [Accepted: 03/18/2020] [Indexed: 06/11/2023]
Abstract
Reaction rate constants and products of 1-octen-3-one, 3-octen-2-one and 4-hexen-3-one with ozone were studied in a 100-L fluorinated ethylene propylene (FEP) Teflon film bag using absolute rate method at 298 ± 1 K and atmospheric pressure. The rate constants were (1.09 ± 0.12) × 10-17, (3.48 ± 0.36) × 10-17 and (5.70 ± 0.60) × 10-17 cm3/(molecule⋅sec), respectively. According to the obtained rate constants, the effects of carbonyl were discussed. The carbonyl group in β position has a net withdrawing effect with respect to an olefinic bond, then causing the decline of rate constants. The quantum chemical calculation was used to explain the results of rate constants. The products of ozonolysis were mainly aldehydes, which have significant influence on the formation of SOA, and hence play an important role in the atmosphere. In this work, we detected the main products of reaction and proposed the reaction mechanism by combining the results of quantum chemical calculations. Atmospheric lifetime for three unsaturated ketones reacted with ozone was 36.4, 11.4 and 6.9 hr for 1-octen-3-one, 3-octen-2-one and 4-hexen-3-one, respectively.
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Affiliation(s)
- Weiran Li
- State Key Laboratory for Structural Chemistry of Unstable and Stable Species, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Meifang Chen
- State Key Laboratory for Structural Chemistry of Unstable and Stable Species, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China; College of Chemistry and Material Science, The key Laboratory of Functional Molecular Solids, Ministry of Education, Anhui Laboratory of Molecule-Based Materials, Anhui Normal University, Wuhu 241000, China
| | - Yi Chen
- State Key Laboratory for Structural Chemistry of Unstable and Stable Species, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China
| | - Shengrui Tong
- State Key Laboratory for Structural Chemistry of Unstable and Stable Species, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China.
| | - Maofa Ge
- State Key Laboratory for Structural Chemistry of Unstable and Stable Species, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China; University of Chinese Academy of Sciences, Beijing 100049, China; CAS Research/Education Center for Excellence in Molecular Sciences, Beijing 100190, China
| | - Yucong Guo
- State Key Laboratory for Structural Chemistry of Unstable and Stable Species, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China
| | - Yunhong Zhang
- Institute of Chemical Physics, School of Chemistry and Chemical Engineering, Beijing Institute of Technology, Beijing 100081, China
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36
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Influence of Processing Conditions on the Flavor Profiles of Mulberry ( Morus alba Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis. Foods 2020; 9:foods9050581. [PMID: 32380639 PMCID: PMC7278843 DOI: 10.3390/foods9050581] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/22/2020] [Accepted: 04/23/2020] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis using a highly trained sensory panel. Mulberry fruit samples were prepared at different temperatures (-20, 0, 50, and 60 °C). The results showed that more diverse volatile compound profiles were produced overall and had increased levels of benzaldehyde, nonanal, and 3,3-dimethylhexane in Sample 3 and 4, which were dried at higher temperature (50 °C and 60 °C). The mulberry fruit samples that received heat treatment had higher grape juice, raisin, and sour aromatics, while samples that did not received heat treatment were characterized as having cucumber, green/grassy, and sweet aromatics.
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37
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Dupas de Matos A, Longo E, Chiotti D, Pedri U, Eisenstecken D, Sanoll C, Robatscher P, Boselli E. Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles. Foods 2020; 9:E499. [PMID: 32326529 PMCID: PMC7230968 DOI: 10.3390/foods9040499] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 04/09/2020] [Accepted: 04/13/2020] [Indexed: 01/15/2023] Open
Abstract
The impact of two different winemaking practices on the chemical and sensory complexity of Pinot Blanc wines from South Tyrol (Italy), from grape pressing to the bottled wine stored for nine months, was studied. New chemical markers of Pinot blanc were identified: astilbin and trans-caftaric acid differentiated the wines according to the vinification; S-glutathionylcaftaric acid correlated with the temporal trends. Fluorescence analysis displayed strong time-evolution and differentiation of the two wines for gallocatechin and epigallocatechin, respectively. After nine months of storage in bottle, the control wine showed higher amounts of most ethyl esters, acetate esters and octanoic acid, whereas higher alcohols characterized instead the wine obtained with prefermentative cold maceration. The sensory panel found notes of apple and tropical fruit in the control wine and attributed a higher overall quality judgement to it, whereas the cold-macerated wine was described by olfactory intensity, spicy and pear attributes.
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Affiliation(s)
- Amanda Dupas de Matos
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (A.D.d.M.); (E.B.)
- FEAST and Riddet Institute, Massey University, Palmerston North 4410, New Zealand
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (A.D.d.M.); (E.B.)
- Oenolab, NOI Techpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy
| | - Danila Chiotti
- Institute for Fruit Growing and Viticulture, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.C.); (U.P.)
| | - Ulrich Pedri
- Institute for Fruit Growing and Viticulture, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.C.); (U.P.)
| | - Daniela Eisenstecken
- Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.E.); (C.S.); (P.R.)
| | - Christof Sanoll
- Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.E.); (C.S.); (P.R.)
| | - Peter Robatscher
- Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.E.); (C.S.); (P.R.)
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (A.D.d.M.); (E.B.)
- Oenolab, NOI Techpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy
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38
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Kakumyan P, Suwannarach N, Kumla J, Saichana N, Lumyong S, Matsui K. Determination of volatile organic compounds in the stinkhorn fungus Pseudocolus fusiformis in different stages of fruiting body formation. MYCOSCIENCE 2020. [DOI: 10.1016/j.myc.2019.11.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Li B, Liu C, Fang D, Yuan B, Hu Q, Zhao L. Effect of boiling time on the contents of flavor and taste in
Lentinus edodes. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3532] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Biao Li
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Changyuan Liu
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Donglu Fang
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Biao Yuan
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
- Department of Food Quality and Safety China Pharmaceutical University Nanjing China
| | - Qiuhui Hu
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing China
| | - Liyan Zhao
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
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Bamigboye CO, Oloke JK, Dames JF. Development of high yielding strain of Pleurotus tuber- regium: fructification, nutritional and phylogenetic studies. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3597-3608. [PMID: 31413387 PMCID: PMC6675806 DOI: 10.1007/s13197-019-03786-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/19/2019] [Accepted: 04/15/2019] [Indexed: 11/28/2022]
Abstract
Mushrooms are nutritionally rich, healthy and medicinal. Pleurotus tuber-regium (Fr.) is one of the nutritious medicinal mushroom found in the tropics and subtropics, but with history of slow growth and low sclerotia yield. In this study, mutants were created by mycelia exposure to ultraviolet irradiation (at a wavelength of 254 nm and a distance of 45 cm), for 3 h and sub-cultured at 30 min interval. The DNA from the wild and mutant strains were extracted, PCR amplified and sequenced. A phylogenetic tree was constructed to show the degree of similarity and differences between the wild and the mutant strains. Fructification studies were conducted on Rhodes grass straw and sawdust to determine the viability of the mutant strains and any nutritional improvement. The wild strain of P. tuber-regium and mutant produced at 30 min (Pt30) cultivated on sawdust and Rhodes straw, yielded sclerotia with biological efficiency of 8.8 and 47.6% respectively. Proximate analysis of the sclerotium showed that the mutant, Pt30, had improved nutritional compositions compared to the wild strain with a total non-structural carbohydrate concentration of 2.41 g as against 0.93 g. Conclusively in this study, better strains of P. tuber-regium were produced with faster growth rate, higher mycelia ramification rate on lignocellulosic substrate and a higher sclerotia yield than the wild P. tuber-regium. It was also established that mutagenesis is capable of improving P. tuber-regium for a successful commercial venture in sclerotia production.
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Affiliation(s)
- Comfort Olukemi Bamigboye
- Department of Biochemistry and Microbiology, Rhodes University, Grahamstown, South Africa
- Microbiology Unit, Department of Pure and Applied Biology, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
| | - Julius Kola Oloke
- Microbiology Unit, Department of Pure and Applied Biology, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
| | - Joanna Felicity Dames
- Department of Biochemistry and Microbiology, Rhodes University, Grahamstown, South Africa
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Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer. Food Chem 2019; 290:32-39. [DOI: 10.1016/j.foodchem.2019.03.124] [Citation(s) in RCA: 151] [Impact Index Per Article: 30.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 03/24/2019] [Accepted: 03/24/2019] [Indexed: 12/17/2022]
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42
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Comparison of different aroma-active compounds of Sichuan Dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography–mass spectrometry (GC–MS) and aroma descriptive profile tests. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03304-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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43
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Xu Z, Fu L, Feng S, Yuan M, Huang Y, Liao J, Zhou L, Yang H, Ding C. Chemical Composition, Antioxidant and Antihyperglycemic Activities of the Wild Lactarius deliciosus from China. Molecules 2019; 24:molecules24071357. [PMID: 30959889 PMCID: PMC6479662 DOI: 10.3390/molecules24071357] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 03/30/2019] [Accepted: 04/01/2019] [Indexed: 02/07/2023] Open
Abstract
The wild mushroom Lactarius deliciosus from China was studied for the first time to obtain information about its chemical composition, antioxidant, and antihyperglycemic activities. Nutritional value, dietary fiber, fatty acids, metal elements, free sugars, free amino acids, organic acids, flavor 5′-nucleotides, and volatile aroma compounds were determined. Potential antioxidant and antihyperglycemic activities were also tested by investigating 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals scavenging activities, ferric ion reducing activity, as well as α-amylase and α-glucosidase inhibitory activities using ethanol and aqueous extracts. The results showed that L. deliciosus was a good wild mushroom with high protein, carbohydrate, and dietary fiber contents, while low in fat and calorie, extensive unsaturated fatty acids contents, with negligible health risks about harmful metal elements. Twenty kinds of free amino acids were detected with a total content 3389.45 mg per 100 g dw. Flavor 5′-nucleotides including 5′-CMP, 5′-UMP, 5′-IMP, and 5′-AMP were 929.85, 45.21, 311.75, and 14.49 mg per 100 g dw, respectively. Mannitol (7825.00 mg per 100 g dw) was the main free sugar, and quininic acid (729.84 mg per 100 g dw) was the main organic acid. Twenty-five kinds of volatile aroma compounds were identified, acids (84.23%) were the most abundant compounds based on content, while aldehydes (15 of 25) were the most abundant compounds based on variety. In addition, both ethanol and aqueous extracts from L. deliciosus exhibited excellent antioxidant activity. While in antihyperglycemic activity tests, only ethanol extracts showed inhibitory effects on α-amylase and α-glucosidase.
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Affiliation(s)
- Zhou Xu
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Liang Fu
- Dazhou Institute of Agricultural Sciences, Dazhou 635000, China.
| | - Shiling Feng
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Ming Yuan
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Yan Huang
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Jinqiu Liao
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Lijun Zhou
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Hongyu Yang
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Chunbang Ding
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
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Yin C, Fan X, Fan Z, Shi D, Yao F, Gao H. Comparison of non-volatile and volatile flavor compounds in six Pleurotus mushrooms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1691-1699. [PMID: 30206952 DOI: 10.1002/jsfa.9358] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 09/03/2018] [Accepted: 09/04/2018] [Indexed: 05/27/2023]
Abstract
BACKGROUND Non-volatile and volatile flavor compounds of six Pleurotus mushrooms including Pleurotus citrinopileatus, P. cornucopiae, P. djamor, P. floridanus, P. ostreatus and P. sapidus were studied. RESULTS The content of total free amino acids ranged from 21.80 to 40.60 g kg-1 and the content of monosodium glutamate (MSG)-like amino acids ranged from 3.10 to 8.64 g kg-1 . The content of total 5'-nucleotides ranged from 4.16 to 8.80 g kg-1 while the content of flavor 5'-nucleotides ranged from 2.00 to 4.51 g kg-1 . Sixty-three volatile compounds were identified in six Pleurotus mushrooms, including 17 aldehydes, 10 ketones, 14 alcohols, 2 ethers, 5 acids, 5 hydrocarbons, 10 heterocyclic and aromatic compounds. 1-Octen-3-one and 1-octen-3-ol were the key odor compounds in P. citrinopileatus, P. djamor, P. ostreatus, P. floridanus and P. sapidus, while 1-octen-3-one, 1-octen-3-ol and 2-octenal were the key odor compounds in P. cornucopiae. CONCLUSION Pleurotus citrinopileatus had highest content of total free amino acids (40.60 g kg-1 ), total 5'-nucleotides (8.80 g kg-1 ) and flavor 5'-nucleotides (4.51 g kg-1 ) than other Pleurotus mushrooms. Moreover, eight-carbon compounds were the most abundant compounds in six Pleurotus mushrooms. Our study should be helpful in promoting the cultivation and consumption of these Pleurotus mushrooms. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Chaomin Yin
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
- National Research and Development Center for Edible Fungi Processing (Wuhan), Wuhan, P. R. China
| | - Xiuzhi Fan
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
- National Research and Development Center for Edible Fungi Processing (Wuhan), Wuhan, P. R. China
| | - Zhe Fan
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
| | - Defang Shi
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
- National Research and Development Center for Edible Fungi Processing (Wuhan), Wuhan, P. R. China
| | - Fen Yao
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
- National Research and Development Center for Edible Fungi Processing (Wuhan), Wuhan, P. R. China
| | - Hong Gao
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
- National Research and Development Center for Edible Fungi Processing (Wuhan), Wuhan, P. R. China
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Hattori T, Tsuzuki H, Nakai H, Tanaka C. The ectomycorrhizal fungus Tricholoma matsutake biosynthesizes benzoic acid and benzaldehyde independently. MYCOSCIENCE 2019. [DOI: 10.1016/j.myc.2018.09.001] [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]
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46
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Variation of aroma profile in fermentation process of Wuliangye baobaoqu starter. Food Res Int 2018; 114:64-71. [DOI: 10.1016/j.foodres.2018.07.060] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Revised: 07/06/2018] [Accepted: 07/30/2018] [Indexed: 11/21/2022]
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47
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Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC–MS. J Chromatogr B Analyt Technol Biomed Life Sci 2018; 1099:46-55. [DOI: 10.1016/j.jchromb.2018.09.011] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2018] [Revised: 09/05/2018] [Accepted: 09/11/2018] [Indexed: 01/30/2023]
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48
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Vlasenko EN. BIOSYNTHESIS OF VOLATILES BY Pleurotus ostreatus (Jacq.:Fr.) Kumm. MUSHROOMS ON SUBSTRATES ENRICHED WITH VEGETABLE OILS. BIOTECHNOLOGIA ACTA 2018. [DOI: 10.15407/biotech11.03.056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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49
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Tietel Z, Masaphy S. Aroma-volatile profile of black morel (Morchella importuna) grown in Israel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:346-353. [PMID: 28597472 DOI: 10.1002/jsfa.8477] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 06/04/2017] [Accepted: 06/04/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND A headspace solid-phase microextraction method with gas chromatography-mass spectrometry was used to profile the aroma volatiles of mature fruiting bodies of Morchella importuna grown in Israel. RESULTS We tentatively identified 40 aroma compounds and seven unknown volatiles. The M. importuna aroma profile consisted of 14 aldehydes, six alcohols, 10 methyl esters, four heterocyclic/sulfur compounds, 10 carbohydrates and three other compounds (i.e. one acid, one ketone and one butyl ester). The most abundant volatiles were carbohydrates, with a total relative peak area of 29.3%, followed by alcohols (27.7%), aldehydes (21.6%), methyl esters (10.8%), heterocyclic/sulfur compounds (3.1%) and other compounds (5.8%). The 8-carbon (C8) compounds imparting typical mushroom-like aroma were very abundant in M. importuna, accounting for 27.9% of the total peak area and including, amongst others, 1-octen-3-ol (80% of total C8), octanal and 2-octenal (Z- and E-). CONCLUSION The aroma volatile profile of morels has much in common with that of other mushrooms, with a few unique characteristics. To our knowledge, this is the first detailed report of the aroma profile of M. importuna. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Zipora Tietel
- Tel Hai Academic College, Upper Galilee, Israel
- Postharvest and Food Science Department, MIGAL, Kiryat Shmona, Israel
| | - Segula Masaphy
- Tel Hai Academic College, Upper Galilee, Israel
- Applied Microbiology and Mycology Department, MIGAL, Kiryat Shmona, Israel
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Mycochemical Characterization of Agaricus subrufescens considering Their Morphological and Physiological Stage of Maturity on the Traceability Process. BIOMED RESEARCH INTERNATIONAL 2017; 2017:2713742. [PMID: 29082241 PMCID: PMC5610804 DOI: 10.1155/2017/2713742] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Revised: 07/19/2017] [Accepted: 08/07/2017] [Indexed: 11/23/2022]
Abstract
Agaricus subrufescens Peck is a basidiomycete with immunomodulatory compounds and antitumor activities. This research evaluated the mycochemical composition of A. subrufescens, considering their morphological and physiological stage of maturity, with a particular focus on the development of a traceability process for the formulation of new nutritional products based on fungal foods. The stipes contained a high amount of dry matter (10.33%), total carbohydrate (69.56%), available carbohydrate (63.89%), and energy value (363.97 kcal 100 g−1 DM). The pilei contained a high amount of moisture (90.66%), nitrogen (7.75%), protein (33.96%), ash (8.24), crude fat (2.44%), acid detergent fiber (16.75 g kg−1), neutral detergent fiber (41.82 g kg−1), hemicellulose (25.07 g kg−1), and lignin (9.77 g kg−1). Stipes with mature physiological stage had higher values of dry matter (10.50%), crude fiber (5.94%), total carbohydrate (72.82%), AC (66.88%), and energy value (364.91 kcal 100 g−1 DM). Pilei of the mushrooms in the immature physiological stage had higher values of P (36.83%), N (8.41%), and A (8.44%). Due to the differences between the mycochemical compositions of the morphological parts of mushrooms linked to their physiological stage of maturity, such characteristics have immense potential to be considered for a traceability process. This study can be used for the purpose of providing the consumer with more product diversity, optimizing bioactivities of composts, and allowing farmers an efficient and profitable use of the mushroom biomass.
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