Comprehensive Evaluation of Volatile Substances and Quality Differences of Morchella importuna Samples

doi:10.7506/spkx1002-6630-20180822-240

Abstract

Abstract: In this study, headspace solid phase microextraction-gas chromatography-mass spectrometry was used to analyze the volatile components of 20 samples of Morchella importuna, and principal component analysis (PCA) and cluster analysis (CA) were applied to analyze the data obtained. The results showed that the samples were rich in 81 volatile substances, including 8 classes of volatile substances, with alcohols, aldehydes and ketones accounting for 60%–80% of the total amount. A total of 24 volatile substances were common to these mushroom samples. PCA performed on the 24 volatile substances generated 6 principal components, explaining 90.081% of the total variance, which could reflect most of the sample information. By PCA and CA, the samples of M. importuna were divided into two categories, of which sample 4 was classified into one cluster, and the remaining samples into the other cluster. The samples within the same cluster had similar flavor. The results from this study provide a basis for species screening and further processing of Morchella.

Key words: Morchella importuna, volatile components, headspace soild phase micro-extraction-gas chromatography-mass spectrometry, principal component analysis, cluster analysis

CLC Number:

S646.7

LAN Xiuhua, XIE Liyuan, XU Yingyin, PENG Weihong, GAN Bingcheng. Comprehensive Evaluation of Volatile Substances and Quality Differences of Morchella importuna Samples[J]. FOOD SCIENCE, 2019, 40(14): 270-275.

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Comprehensive Evaluation of Volatile Substances and Quality Differences of Morchella importuna Samples

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