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Hou Z, Xia R, Li Y, Xu H, Wang Y, Feng Y, Pan S, Wang Z, Ren H, Qian G, Wang H, Zhu J, Xin G. Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review. Food Chem 2024; 438:137993. [PMID: 37992603 DOI: 10.1016/j.foodchem.2023.137993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 11/09/2023] [Accepted: 11/12/2023] [Indexed: 11/24/2023]
Abstract
Aroma is one of the decisive factors affecting the quality and consumer acceptance of edible mushrooms. This review summarized the key components and formation pathways of edible mushroom aroma. It also elaborated on the affecting factors and emerging analytical strategies of edible mushroom aroma. A total of 1308 volatile organic compounds identified in edible mushrooms, 61 were key components. The formation of these compounds is closely related to fatty acid metabolism, amino acid metabolism, lentinic acid metabolism, and terpenoid metabolism. The aroma profiles of edible mushrooms were affected by genetic background, preharvest factors, and preservation methods. Molecular sensory science and omics techniques are emerging analytical strategies to reveal aroma information of edible mushrooms. This review would provide valuable data and insights for future research on edible mushroom aroma.
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Affiliation(s)
- Zhenshan Hou
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Rongrong Xia
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Yunting Li
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Heran Xu
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Yafei Wang
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Yao Feng
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Song Pan
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Zijian Wang
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Hongli Ren
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Guanlin Qian
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Huanyu Wang
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Jiayi Zhu
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China
| | - Guang Xin
- Shenyang Agricultural University, College of Food Science, Shenyang 110866, Liaoning, China; Liaoning Key Laboratory of Development and Utilization for Natural Products Active Molecules, Anshan 114007, Liaoning, China.
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Wang J, Liu N, Yang S, Qiu G, Tian H, Sun B. Research progress in the synthesis of stable isotopes of food flavour compounds. Food Chem 2024; 435:137635. [PMID: 37813024 DOI: 10.1016/j.foodchem.2023.137635] [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: 07/30/2023] [Revised: 09/27/2023] [Accepted: 09/28/2023] [Indexed: 10/11/2023]
Abstract
Stable isotope dilution analysis (SIDA) is a quantitative method widely used in the determination of food flavour components because of its high efficiency and precision. However, many stable isotope reagents cannot be purchased through commercial channels. In this paper, the basic principle of stable isotope dilution analysis is introduced and its historical progress in food flavour analysis are examined. Then, the preparation methods of stable isotope analysis of food flavour compounds in recent years were compiled. In the literature reviewed, from 2012 to 2022, there were 185 stable isotopes of food flavour compounds used for food flavour analysis, of which 126 compounds can be purchased commercially and 59 compounds must be prepared in the laboratory. This review aims to present the methods used in the synthesis of stable isotopes to facilitate the development of food flavour analysis using stable isotope technology.
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Affiliation(s)
- Junfeng Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China
| | - Ning Liu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China
| | - Shaoxiang Yang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China.
| | - Guo Qiu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China
| | - Hongyu Tian
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China
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Chen G, Li W, Yang Z, Liang Z, Chen S, Qiu Y, Lv X, Ai L, Ni L. Insights into microbial communities and metabolic profiles in the traditional production of the two representative Hongqu rice wines fermented with Gutian Qu and Wuyi Qu based on single-molecule real-time sequencing. Food Res Int 2023; 173:113488. [PMID: 37803808 DOI: 10.1016/j.foodres.2023.113488] [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: 07/23/2023] [Revised: 09/13/2023] [Accepted: 09/14/2023] [Indexed: 10/08/2023]
Abstract
Hongqu rice wine, a famous traditional fermented alcoholic beverage, is brewed with traditional Hongqu (mainly including Gutian Qu and Wuyi Qu). This study aimed to compare the microbial communities and metabolic profiles in the traditional brewing of Hongqu rice wines fermented with Gutian Qu and Wuyi Qu. Compared with Hongqu rice wine fermented with Wuyi Qu (WY), Hongqu rice wine fermented with Gutian Qu (GT) exhibited higher levels of biogenic amines. The composition of volatile flavor components of Hongqu rice wine brewed by different fermentation starters (Gutian Qu and Wuyi Qu) was obviously different. Among them, ethyl acetate, isobutanol, 3-methylbutan-1-ol, ethyl decanoate, ethyl palmitate, ethyl oleate, nonanoic acid, 4-ethylguaiacol, 5-pentyldihydro-2(3H)-furanone, ethyl acetate, n-decanoic acid etc. were identified as the characteristic aroma-active compounds between GT and WY. Microbiome analysis based on high-throughput sequencing of full-length 16S rDNA/ITS-5.8S rDNA amplicons revealed that Lactococcus, Leuconostoc, Pseudomonas, Serratia, Enterobacter, Weissella, Saccharomyces, Monascus and Candida were the predominant microbial genera during the traditional production of GT, while Lactococcus, Lactobacillus, Leuconostoc, Enterobacter, Kozakia, Weissella, Klebsiella, Cronobacter, Saccharomyces, Millerozyma, Monascus, Talaromyces and Meyerozyma were the predominant microbial genera in the traditional fermentation of WY. Correlation analysis revealed that Lactobacillus showed significant positive correlations with most of the characteristic volatile flavor components and biogenic amines. Furthermore, bioinformatical analysis based on PICRUSt revealed that microbial enzymes related to biogenic amines synthesis were more abundant in GT than those in WY, and the enzymes responsible for the degradation of biogenic amines were less abundant in GT than those in WY. Collectively, this study provides important scientific data for enhancing the flavor quality of Hongqu rice wine, and lays a solid foundation for the healthy and sustainable development of Hongqu rice wine industry.
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Affiliation(s)
- Guimei Chen
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China
| | - Wenlong Li
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China
| | - Ziyi Yang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China
| | - Zihua Liang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China
| | - Shiyun Chen
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China
| | - Yijian Qiu
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China
| | - Xucong Lv
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China.
| | - Lianzhong Ai
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Li Ni
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China.
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Chen YP, Li W, Yu Y, Wang M, Blank I, Zhang Y, Liu Y. Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:4932-4942. [PMID: 36930805 DOI: 10.1021/acs.jafc.2c08423] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Jinhua dry-cured ham (JDH) is a traditional fermented meat product favored by Chinese consumers. In this paper, the impact of steaming on the key odorants of JDH was investigated using the sensomics approach. Compounds with odor activity values (OAV) ≥1 were re-engineered in a triglyceride matrix to imitate the odor profiles of both raw and steamed JDHs. The aroma-active compounds were then confirmed by recombination and omission tests using triangle tests. The odor profiles of raw and steamed JDHs were obtained by quantitative descriptive analysis to compare the differences between the original and recombined models. The results showed that pentanal, hexanal, dimethyl trisulfide, (E,E)-2,4-decadienal, (E)-2-heptenal, furaneol, 3-methylbutanoic acid, 1-octen-3-one, and methional influenced the overall raw JDH odor significantly. Furaneol was first reported as a key compound that provides a caramel smell to the raw JDH. Apart from (E)-2-heptenal, dimethyl trisulfide, furaneol, 3-methylbutanoic acid, and methional, the remaining three compounds including 2-furfurylthiol, benzeneacetaldehyde, and phenylethyl alcohol showed a significant influence on the odor profile of steamed JDH. The statistical analysis of the odor profiles showed an 80.0% similarity between the recombination raw JDH and the real raw JDH, and a 76.3% similarity between the model and the real steamed JDH.
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Affiliation(s)
- Yan Ping Chen
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Wenqian Li
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yashu Yu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengni Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Imre Blank
- Zhejiang Yiming Food Co., LTD, Jiuting Center, Huting North Street No.199, Shanghai 201600, China
| | - Yin Zhang
- Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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Wang GL, Li JY, Wang Y, Chen Y, Wen QL. Extraction, Structure and Bioactivity of Polysaccharides from Tricholoma matsutake (S. Ito et Imai) Singer (Review). APPL BIOCHEM MICRO+ 2022. [DOI: 10.1134/s0003683822040184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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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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Masi M, Koirala M, Delicato A, Di Lecce R, Merindol N, Ka S, Seck M, Tuzi A, Desgagne-Penix I, Calabrò V, Evidente A. Isolation and Biological Characterization of Homoisoflavanoids and the Alkylamide N- p-Coumaroyltyramine from Crinum biflorum Rottb., an Amaryllidaceae Species Collected in Senegal. Biomolecules 2021; 11:1298. [PMID: 34572511 PMCID: PMC8466962 DOI: 10.3390/biom11091298] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/14/2021] [Accepted: 08/27/2021] [Indexed: 12/26/2022] Open
Abstract
Crinum biflorum Rottb. (syn. Crinum distichum) is an Amaryllidaceae plant used in African traditional medicine but very few studies have been performed on this species from a chemical and applicative point of view. Bulbs of C. biflorum, collected in Senegal, were extracted with ethanol by Soxhlet and the corresponding organic extract was purified using chromatographic methods. The pure compounds were chemically characterized by spectroscopic techniques (1D and 2D 1H and 13C NMR, HR MS and ECD) and X-ray analysis. Four homoisoflavonoids (1-4) and one alkylamide (5) were isolated and characterized as 5,6,7-trimethoxy-3-(4-hydroxybenzyl)chroman-4-one (1), as 3-hydroxy-5,6,7-trimethoxy-3-(4-hydroxybenzyl)chroman-4-one (2), as 3-hydroxy-5,6,7-trimethoxy-3-(4-methoxybenzyl)chroman-4-one (3) and as 5,6,7-trimethoxy-3-(4-methoxybenzyl)chroman-4-one (4), and the alkylamide as (E)-N-(4-hydroxyphenethyl)-3-(4-hydroxyphenyl)acrylamide (5), commonly named N-p-coumaroyltyramine. The relative configuration of compound 1 was verified thanks to the X-ray analysis which also allowed us to confirm its racemic nature. The absolute configurations of compounds 2 and 3 were assigned by comparing their ECD spectra with those previously reported for urgineanins A and B. Flavanoids 1, 3 and 4 showed promising anticancer properties being cytotoxic at low micromolar concentrations towards HeLa and A431 human cancer cell lines. The N-p-coumaroyltyramine (5) was selectively toxic to A431 and HeLa cancer cells while it protected immortalized HaCaT cells against oxidative stress induced by hydrogen peroxide. Compounds 1-4 also inhibited acetylcholinesterase activity with compound 3 being the most potent. The anti-amylase and the strong anti-glucosidase activity of compound 5 were confirmed. Our results show that C. biflorum produces compounds of therapeutic interest with anti-diabetic, anti-tumoral and anti-acetylcholinesterase properties.
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Affiliation(s)
- Marco Masi
- Dipartimento di Scienze Chimiche, Universita’ di Napoli Federico II, Complesso Universitario Monte Sant’Angelo, Via Cintia 4, 80126 Napoli, Italy; (R.D.L.); (A.T.); (A.E.)
| | - Manoj Koirala
- Département de Chimie, Biochimie et Physique, Université du Québec à Trois-Rivières, 3351, Boul. des Forges, C.P. 500, Trois-Rivières, QC G8Z 4M3, Canada; (M.K.); (N.M.); (S.K.); (I.D.-P.)
| | - Antonella Delicato
- Dipartimento di Biologia, Universita’ di Napoli Federico II, Complesso Universitario Monte Sant’Angelo, Via Cintia 4, 80126 Napoli, Italy;
| | - Roberta Di Lecce
- Dipartimento di Scienze Chimiche, Universita’ di Napoli Federico II, Complesso Universitario Monte Sant’Angelo, Via Cintia 4, 80126 Napoli, Italy; (R.D.L.); (A.T.); (A.E.)
| | - Natacha Merindol
- Département de Chimie, Biochimie et Physique, Université du Québec à Trois-Rivières, 3351, Boul. des Forges, C.P. 500, Trois-Rivières, QC G8Z 4M3, Canada; (M.K.); (N.M.); (S.K.); (I.D.-P.)
| | - Seydou Ka
- Département de Chimie, Biochimie et Physique, Université du Québec à Trois-Rivières, 3351, Boul. des Forges, C.P. 500, Trois-Rivières, QC G8Z 4M3, Canada; (M.K.); (N.M.); (S.K.); (I.D.-P.)
- Laboratoire de Chimie Organique et Chimie Thérapeutique, Faculté de Médecine, de Pharmacie et d’Odontologie de Dakar, Dakar, Senegal;
| | - Matar Seck
- Laboratoire de Chimie Organique et Chimie Thérapeutique, Faculté de Médecine, de Pharmacie et d’Odontologie de Dakar, Dakar, Senegal;
| | - Angela Tuzi
- Dipartimento di Scienze Chimiche, Universita’ di Napoli Federico II, Complesso Universitario Monte Sant’Angelo, Via Cintia 4, 80126 Napoli, Italy; (R.D.L.); (A.T.); (A.E.)
| | - Isabel Desgagne-Penix
- Département de Chimie, Biochimie et Physique, Université du Québec à Trois-Rivières, 3351, Boul. des Forges, C.P. 500, Trois-Rivières, QC G8Z 4M3, Canada; (M.K.); (N.M.); (S.K.); (I.D.-P.)
| | - Viola Calabrò
- Dipartimento di Biologia, Universita’ di Napoli Federico II, Complesso Universitario Monte Sant’Angelo, Via Cintia 4, 80126 Napoli, Italy;
| | - Antonio Evidente
- Dipartimento di Scienze Chimiche, Universita’ di Napoli Federico II, Complesso Universitario Monte Sant’Angelo, Via Cintia 4, 80126 Napoli, Italy; (R.D.L.); (A.T.); (A.E.)
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Wang SL, Lin SY, Du HT, Qin L, Lei LM, Chen D. An Insight by Molecular Sensory Science Approaches to Contributions and Variations of the Key Odorants in Shiitake Mushrooms. Foods 2021; 10:foods10030622. [PMID: 33804109 PMCID: PMC7998831 DOI: 10.3390/foods10030622] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 02/27/2021] [Accepted: 03/05/2021] [Indexed: 12/01/2022] Open
Abstract
An insight using molecular sensory science approaches to the contributions and variations of the key odorants in shiitake mushrooms is revealed in this study. Odorants were extracted by headspace solid phase microextraction (HS-SPME) and direct solvent extraction combined with solvent-assisted flavor evaporation (DSE-SAFE) in fresh and hot-air-dried shiitake mushrooms. Among them, 18 and 22 predominant odorants were determined by detection frequency analysis (DFA) and aroma extract dilution analysis (AEDA) combined with gas chromatography-olfactometry (GC-O) in the fresh and dried samples, respectively. The contributions of these predominant odorants in the food matrix were determined by quantification and odor activity values (OAVs) with aroma recombination verification. There were 13 and 14 odorants identified as key contributing odorants to overall aroma, respectively. 1-Octen-3-ol and 1-octen-3-one were the most key contributing odorants in the fresh samples in contributing mushroom-like odor. After hot-air-drying, the OAV and concentrations on dry basis of the key contributing odorants changed, due to oxidation, degradation, caramelization and Maillard reactions of fatty acids, polysaccharides and amino acids. 1-Octen-3-ol was reduced most significantly and degraded to 1-hydroxy-3-octanone, while phenylethyl alcohol increased the most and was formed by phenylalanine. In hot-air-dried samples, lenthionine became the most important contributor and samples were characterized by a sulfury odor. Overall contributions and variations of odorants to the aroma of shiitake mushrooms were revealed at the molecular level.
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Flavor Changes of Tricholoma matsutake Singer under Different Processing Conditions by Using HS-GC-IMS. Foods 2021; 10:foods10030531. [PMID: 33806370 PMCID: PMC8000925 DOI: 10.3390/foods10030531] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 02/20/2021] [Accepted: 02/26/2021] [Indexed: 11/17/2022] Open
Abstract
Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze the changes to volatile compounds in fried Tricholoma matsutake Singer under different heating temperatures and times. A total of 40 signals that corresponded to 24 compounds were identified through this approach. Differences in volatile compounds of T. matsutake samples were shown in topographic plots and fingerprints. The heating temperatures were more important than the heating times in affecting the volatile compounds. Moreover, changes to the main volatile compounds in T. matsutake under different processing conditions were based on the thermal decomposition and a series of chemical reactions of C8 compounds. Principal component analysis (PCA) results showed that samples under different processing conditions could be effectively distinguished. Hence, the combination of HS-GC-IMS and PCA can identify and classify the volatile compounds of T. matsutake quickly and sensitively. This study provides a new supplementary analytical method for the rapid identification of T. matsutake. The above results can provide a theoretical basis for the quality control and change mechanism of flavor in the processing of traditional edible fungi products.
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