Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose

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

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.

Insights into flavor formation of braised chicken: Based on E-nose, GC-MS, GC-IMS, and UPLC-Q-Exactive-MS/MS

Effects of braising duration on volatile organic compounds (VOCs) and lipids in chicken were investigated. Aroma profiles identified by an electronic nose were effective in differentiating braising stages. During braising process, a total of 25 key VOCs were detected in braised chicken, and sample braised for 210 min exhibited the highest level of key VOCs. Additionally, a gas chromatography mass spectrometry fingerprint was established to evaluate the distribution of VOCs throughout the braising process. Partial least square discriminant analysis indicated that 2-heptanone, 3-methyl-2-butanone, octanal, nonanal, butanal, (E)-2-pentenal, 1-octen-3-ol, 1-hexanol, pentanal, hexanal, and 1-pentanol significantly affected flavor characteristics of braised chicken. Furthermore, 88 differential lipids were screened, and glycerolipids metabolic was found to be main metabolic pathway during braising process. Triglycerides (TG) and phosphatidyl ethanolamine (PE), such as TG (16:0/18:1/18:2), TG (18:0/18:1/18:2), TG (18:1/18:2/18:3), TG (18:1/18:1/18:2), PE (O-18:2/18:2), PE(O-18:2/18:1), and TG (16:0/16:1/18:2), played a vital role in the generation of VOCs.

Flavor Variations in Precious Tricholoma matsutake under Different Drying Processes as Detected with HS-SPME-GC-MS

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.

Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review

Aroma is one of the decisive factors affecting the quality and consumer acceptance of edible mushrooms. This review summarized the key components and formation pathways of edible mushroom aroma. It also elaborated on the affecting factors and emerging analytical strategies of edible mushroom aroma. A total of 1308 volatile organic compounds identified in edible mushrooms, 61 were key components. The formation of these compounds is closely related to fatty acid metabolism, amino acid metabolism, lentinic acid metabolism, and terpenoid metabolism. The aroma profiles of edible mushrooms were affected by genetic background, preharvest factors, and preservation methods. Molecular sensory science and omics techniques are emerging analytical strategies to reveal aroma information of edible mushrooms. This review would provide valuable data and insights for future research on edible mushroom aroma.

Quality properties of fish ball with abalone and its relationship with sensory properties

In this work, whiteness, water-holding capacity, gel strength, textural profile analysis were performed to examine the quality of fish balls with abalone (FBA). In addition, a correlation between quality and sensory properties was established. The addition of abalone significantly increased the water holding capacity, gel strength and textural properties of FBA, and decreased their whiteness, the best overall quality was achieved at 9 % w/w abalone addition. The E-nose and E-tongue results revealed that the addition of abalone changed the flavour of FBA. HS-SPME-GC-MS identified 65 volatile organic compounds (VOCs) and proved to be effective in reducing fishy flavour. E-nose can distinguish between the VOCs in FBA. Moreover, Umami and 1-octen-3-ol can serve as important indicators to observe changes in the quality of FBA, as they were positively connected with WHC, gumminess, chewiness, resilience, a*, hexanal, etc. The results provided a theoretical basis for the development of abalone and surimi products.

Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods

To investigate the impact of various cooking methods on the volatile aroma compounds of button mushroom, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized for aroma analysis. The results indicated that the E-nose was able to effectively distinguish between the samples prepared using different cooking methods. In the raw, steamed, boiled and baked samples, 37, 23, 33 and 35 volatiles were detected, respectively. The roasting process significantly contributed to the production of flavor compounds, giving button mushroom its distinctive flavor. Sixteen differential aromas were identified based on the p-value and VIP value. Additionally, the cluster analysis of differential aroma substances revealed a stronger odor similarity between the steamed and raw groups, consistent with the results of the OPLS-DA analysis of overall aroma components. Seven key aromas were identified through OAV analysis and omission experiments. In addition, 1-octen-3-one was identified as the main aroma component of cooked button mushroom. The findings of the study can be valuable for enhancing the flavor of cooked button mushroom.

Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC-MS, GC-IMS, and E-nose

The aroma profile of the four most popular types of red-cooked chickens in China was analyzed using a combination of gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), and electronic nose (E-nose). Principal component analysis (PCA) demonstrated that the E-nose could successfully distinguish between the four types of red-cooked chickens. Additionally, a fingerprint was created using GC-IMS to examine the variations in volatile organic compounds (VOCs) distribution in the four chicken types. A total number of 84 and 62 VOCs were identified in the four types of red-cooked chickens using GC-MS and GC-IMS, respectively. Odor activity value (OAV) showed that 1-octen-3-ol, heptanal, hexanal, nonanal, octanal, eugenol, dimethyl trisulfide, anethole, anisaldehyde, estragole, and eucalyptol were the key volatile components in all samples. Furthermore, partial least squares-discriminant analysis (PLS-DA) demonstrated that (E, E)-2,4-decadienal, dimethyl trisulfide, octanal, eugenol, hexanal, (E)-2-nonenal, 1-octen-3-ol, butanal, ethyl acetate, ethyl acetate (D), nonanal, and heptanal could be used as markers to distinguish aroma of the four types of red-cooked chickens. Also, it is worth noting that levels of VOCs varied between chicken breast muscle and skin. The obtained results offer theoretical and technological support for flavor identification and control in red-cooked chickens to enhance their quality and encourage consumer consumption, which will be advantageous for the red-cooked chicken production chain.

Machine learning applications for multi-source data of edible crops: A review of current trends and future prospects

The quality and safety of edible crops are key links inseparable from human health and nutrition. In the era of rapid development of artificial intelligence, using it to mine multi-source information on edible crops provides new opportunities for industrial development and market supervision of edible crops. This review comprehensively summarized the applications of multi-source data combined with machine learning in the quality evaluation of edible crops. Multi-source data can provide more comprehensive and rich information from a single data source, as it can integrate different data information. Supervised and unsupervised machine learning is applied to data analysis to achieve different requirements for the quality evaluation of edible crops. Emphasized the advantages and disadvantages of techniques and analysis methods, the problems that need to be overcome, and promising development directions were proposed. To monitor the market in real-time, the quality evaluation methods of edible crops must be innovated.

Volatile compounds and aroma characteristics of mushrooms: a review

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.

Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue

In order to distinguish different grades of Jiuqu hongmei tea (black tea), four different grades of Jiuqu hongmei tea were used as materials in this study: Super Grade (SuG), First Grade (FG), Second Grade (SG), and Third Grade (TG). HS-SPME-GC-MS combined with electronic nose (E-nose) and electronic tongue (E-tongue) technology was used to detect and analyze tea samples. The results showed that 162 volatile substances were identified, mainly alcohols, followed by hydrocarbons, aldehydes, ketones and esters. Twenty-nine volatile compounds were found in all grades of tea samples. The results of heat map analysis showed that the relative contents of five volatile compounds in different grades of Jiuqu hongmei tea were positively correlated with the grades of Jiuqu hongmei tea. By orthogonal partial least squares discriminant analysis (OPLS-DA), 35 different compounds of SuG and FG, 30 different compounds of SG and TG, 34 different compounds of FG and SG were found. Overall, the results indicated that there were significant differences in volatile compounds among different grades of Jiuqu hongmei tea, and the use of HS-SPME-GC-MS combined with E-nose and E-tongue could provide a scientific reference method as an effective tool for detecting flavor characteristics of other types of black tea grades.

Using Science and Technology to Unveil The Hidden Delicacy Terfezia arenaria, a Desert Truffle

Terfezia arenaria is a desert truffle native to the Mediterranean Basin region, highly appreciated for its nutritional and aromatic properties. Despite the increasing interest in this desert truffle, T. arenaria is not listed as an edible truffle authorized for trade in the European Union. Therefore, our objective was to showcase T. arenaria's nutritional and chemical composition and volatile profile. The nutritional analysis showed that T. arenaria is a good source of carbohydrates (67%), proteins (14%), and dietary fibre (10%), resulting in a Nutri-Score A. The truffle's volatile profile was dominated by eight-carbon volatile compounds, with 1-octen-3-ol being the most abundant (64%), and 29 compounds were reported for the first time for T. arenaria. T. arenaria's nutritional and chemical compositions were similar to those of four commercial mushroom and truffle species, while the aromatic profile was not. An electronic nose corroborated that T. arenaria's aromatic profile differs from that of the other four tested mushroom and truffle species. Our data showed that T. arenaria is a valuable food resource with a unique aroma and an analogous composition to meat, which makes it an ideal source for plant-based meat products. Our findings could help promote a sustainable future exploitation of T. arenaria and ensure the quality and authenticity of this delicacy.

Changes in the Physical Properties and Volatile Odor Characteristics of Shiitake Mushrooms (Lentinula edodes) in Far Infrared Radiation Drying

The effects of far infrared radiation drying (FID) on physical properties (drying kinetics, color, shrinkage ratio, rehydration ratio, and microstructural characterization) and volatile odor characteristics (volatile odor profile distinction and volatile compounds) of shiitake mushrooms were evaluated in this study. During the FID, the drying time decreased with the increase in drying temperature, and it had a less significant effect in the lower temperature range. The increase in drying temperature led to increasing shrinkage and collapse in the microstructure, resulting in a decreased rehydration rate and highlighting the influence of microstructure characteristics on macroscopic properties. Higher drying temperatures employed in the FID process were found to be associated with a decreasing L* value and an increasing ΔE value. The application of principal component analysis can effectively distinguish the significant effect of FID on the volatile odor profiles of shiitake mushrooms. Compared to raw shiitake mushrooms, FID treatment has endowed samples with a greater variety of volatile compounds. After processing with FID, there have been increases in volatile components such as sulfur compounds, acids, nitrogen compounds, and aldehydes, while volatile components like alcohols, ketones, and hydrocarbons have shown decreases.

Influence of different pre-treatments on flavor quality of freeze-dried carrots mediated by carotenoids and metabolites during 120-day storage

Changes in carotenoids and volatiles (including β-carotene-metabolites) of freeze-dried carrots (FDC) treated by thermal/nonthermal-ultrasound (40 KHz, 10 min) and ascorbic (2%, w/v)-CaCl₂ (1%, w/v) solution ((H)UAA-CaCl₂) during a 120-day storage period were investigated. The results of HS-SPME/GC-MS showed that caryophyllene was the dominant volatile compound (70.80-275.74 µg/g, d.b) in FDC, and 144 volatile compounds were detected in 6 samples. Besides, 23 volatile compounds were significantly correlated with β-carotene content (p < 0.05), and β-carotene degraded to off-flavor compounds (β-ionone: 22.85-117.26 µg/g, β-cyclocitral: 0-113.84 µg/g and dihydroactindiolide: 4.04-128.37 µg/g) that had adverse effects on FDC flavor. However, UAA-CaCl₂ effectively preserved the total carotenoid content (793.37 µg/g), and HUAA-CaCl₂ reduced the off-odors (such as β-cyclocitral and isothymol) formation at the end of storage. These results indicated that (H)UAA-CaCl₂ treatments were conducive to the maintenance of carotenoids and the flavor quality of FDC.

Effect of a Dairy Cow's Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing

The flavor of fresh, raw milk is considered to be the key to maintaining the quality of dairy products, and is very crucial in affecting a consumer's choice. To better understand the differences in flavor of fresh milk between feeding patterns, we conducted the following study. Twelve Holstein cows reared in pure grazing mode and twelve reared intensively in medium to large farms were selected from the Xinjiang Uygur Autonomous Regions at the same time, and the flavor of their raw milk was analyzed. Aroma profiles and taste attributes were assessed by electronic nose and electronic tongue, respectively, and volatile flavor compounds were characterized and quantified by Headspace-Solid Phase Microextraction/Gas Chromatography-Mass Spectrometry. Thirteen volatile compounds were identified in the indoor feeding pattern and 12 in the grazing; most of them overlapped. W1S, W2S and W5S were the main contributing sensors of the electronic nose for the overall assessment of the aroma profile. Raw milk from grazing had more intense astringency, bitterness, sourness and richness in taste compared to indoor feeding. Different dietary conditions may contribute to a variety of aroma profiles. Oxime-, methoxy-phenyl-, octadecanoic acid, furfural and dodecanoic acid were the key volatile flavor compounds of grazing. Meanwhile, raw milk from indoor feeding patterns was unique in 2-nonanone, heptanoic acid and n-decanoic acid. All three detection techniques were valid and feasible for differentiating raw milk in both feeding patterns, and the compounds were significantly correlated with the key sensors by correlation analysis. This study is promising for the future use of metabolic sources of volatile organic compounds to track and monitor animal feeding systems.

Comparison and discrimination of the terpenoids in 48 species of huajiao according to variety and geographical origin by E-nose coupled with HS-SPME-GC-MS

The unique flavor and aroma characteristics of huajiao were not only influenced by cultivated varieties, maturity, but also geographic origin. This study compared the terpenoids of 48 species of huajiao using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose). The E-nose results showed differences in huajiao from different origins and varieties, and from the PCA loading plots it was possible to conclude that some samples contained higher levels of hydrocarbons and alcohols, providing a preliminary discrimination between different species of huajiao. Further, GC-MS results showed that six key biomarkers could be used to distinguish red and green huajiao. Red huajiao in Central China contained more terpenoids than in other regions. Nine key biomarkers could be used to distinguish red huajiao from different regions. Oil huajiao exhibited a more distinct aroma in red huajiao. Green huajiao from Yunnan Province had more terpenoids than that from other provinces. The terpenoids content of Yunnan zhuyeqing was higher than other green huajiao. Heatmap analysis helped to find the most contributors of huajiao, which could be used as key terpenoids to differentiate huajiao of different regions or cultivars. Finally, through the correlation analysis of E-nose and GC-MS, it was found that the E-nose sensors could distinguish different huajiao by specific responses to some terpenoids in the samples.

The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods

Due to their distinctive flavors, edible mushrooms have gained attention in flavor-related research, and the quality of their flavors determines their consumption. The odor is a vital element of food flavor that significantly impacts consumers' perceptions and purchase decisions. The volatile organic compounds (VOCs) of the odorant ingredient is the primary factors affecting scent characteristics. VOCs analysis and identification require technical assistance. The production and use of edible mushrooms can be aided by a broader examination of their volatile constituents. This review discusses the composition of VOCs in edible mushrooms and how they affect flavors. The principles, advantages, and disadvantages of various methods for extraction, isolation, and characterization of the VOCs of edible mushrooms are also highlighted. The numerous VOCs found in edible mushrooms such as primarily C-8 compounds, organic sulfur compounds, aldehydes, ketones, alcohols, and esters are summarized along with their effects on the various characteristics of scent. Combining multiple extraction, isolation, identification, and quantification technologies will facilitate rapid and accurate analysis of VOCs in edible mushrooms as proof of sensory attributes and quality.

Review of Recent Modern Analytical Technology Combined with Chemometrics Approach Researches on Mushroom Discrimination and Evaluation

Mushroom is a macrofungus with precious fruiting body, as a food, a tonic, and a medicine, human have discovered and used mushrooms for thousands of years. Nowadays, mushroom is also a "super food" recommended by the World Health Organization (WHO) and Food and Agriculture Organization (FAO), and favored by consumers. Discrimination of mushroom including species, geographic origin, storage time, etc., is an important prerequisite to ensure their edible safety and commodity quality. Moreover, the effective evaluation of its chemical composition can help us better understand the nutritional properties of mushrooms. Modern analytical technologies such as chromatography, spectroscopy and mass spectrometry, etc., are widely used in the discrimination and evaluation researches of mushrooms, and chemometrics is an effective means of scientifically processing the multidimensional information hidden in these analytical technologies. This review will outline the latest applications of modern analytical technology combined with chemometrics in qualitative and quantitative analysis and quality control of mushrooms in recent years. Briefly describe the basic principles of these technologies, and the analytical processes of common chemometrics in mushroom researches will be summarized. Finally, the limitations and application prospects of chromatography, spectroscopy and mass spectrometry technology are discussed in mushroom quality control and evaluation.

Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose

Sweetpotato is prone to disease caused by C. fimbriata without obvious lesions on the surface in the early period of infection. Therefore, it is necessary to explore the possibility of developing an efficient early disease detection method for sweetpotatoes that can be used before symptoms are observed. In this study, sweetpotatoes were inoculated with C. fimbriata and stored for different lengths of time. The total colony count was detected every 8 h; HS-SPME/GC–MS and E-nose were used simultaneously to detect volatile compounds. The results indicated that the growth of C. fimbriata entered the exponential phase at 48 h, resulting in significant differences in concentrations of volatile compounds in infected sweetpotatoes at different times, especially toxic ipomeamarone in ketones. The contents of volatile compounds were related to the responses of the sensors. E-nose was combined with multiple chemometrics methods to discriminate and predict infected sweetpotatoes at 0 h, 48 h, 64 h, and 72 h. Among the methods used, linear discriminant analysis (LDA) had the best discriminant effect, with sensitivity, specificity, precision, and accuracy scores of 100%. E-nose combined with K-nearest neighbours (KNN) achieved the best predictions for ipomeamarone contents and total colony counts. This study illustrates that E-nose is a feasible and promising technology for the early detection of C. fimbriata infection in sweetpotatoes during the asymptomatic period.