Analysis of Volatile Compounds in Embryo of Dictyophora indusiata (Vent. Pers.) Fisch Using Headspace-Solid Phase Microextraction Combined with GC-MS

doi:10.7506/spkx1002-6630-201408024

Abstract

Abstract:

The volatile compounds in the dried embryo of Dictyophora indusiata (Vent. Pers.) Fisch were analyzed by
headspace-solid phase microextraction (HS-SPME) combined with GC-MS. Results indicated that 65 kinds of volatile
compounds were identified, including 20 hydrocarbons, 12 esters, 11 ketones, 9 aldehydes, 6 alcohols, 4 acids and 3 aromatic
compounds. The major volatile components in Dictyophora indusiata (Vent. Pers.) Fisch were β-patchoulene (12.41%),
α-chamigrene (9.64%), α-cedrene (9.57%), β-cedrene (7.58%), α-bulnesene (6.72%), α-bisabolene (4.44%), β-chamigrene
(4.38%), isolongifolen-5-one (3.86%) and γ-muurolene (3.74%).

Key words: embryo of Dictyophora indusiata (Vent. Pers.) Fisch, headspace-solid phase microextraction, gas chromatography-mass spectrometry (GC-MS), volatile compounds

CLC Number:

TS201.2

ZHENG Jiong1,2, LI Ting-ting1, SONG Jia-xin1, KAN Jian-quan1,2,*. Analysis of Volatile Compounds in Embryo of Dictyophora indusiata (Vent. Pers.) Fisch Using Headspace-Solid Phase Microextraction Combined with GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201408024.

[1]	LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin. Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel [J]. FOOD SCIENCE, 2021, 42(8): 198-205.
[2]	ZHENG Yanyan, WEI Yabo, WANG Yubin, MA Yue, LIANG Hao, ZHANG Jian, TONG Junmao, ZHAO Xiaoyan. Effect of Controlled Atmosphere Storage on Changes in Quality, Taste and Volatile Compounds of Fresh-Cut Cucumber Caused by Spoilage Bacteria [J]. FOOD SCIENCE, 2021, 42(5): 252-261.
[3]	MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu. Aroma Components and Sensory Properties of Fermented Jujube Wine [J]. FOOD SCIENCE, 2021, 42(4): 247-253.
[4]	ZHOU Xueyan, CHEN Yu, LIN Ke, ZHANG Dandan, GE Zhengkai, SU Congyan, WANG Bin, SHI Xuewei. Dynamic Changes in the Physicochemical Properties and the Volatile Flavor Compounds in ‘Merlot’ and ‘Vidal’ Icewines during Storage [J]. FOOD SCIENCE, 2021, 42(2): 200-211.
[5]	DING Dan, WANG Songlei, LUO Ruiming, WANG Yongrui, BAI Shuang, SHEN Fei, BAI He. Analysis of Volatile Compounds in the Surface and Inner Layers of Xinjiang Roast Lamb Leg at Different Roasting Times Using SPME-GC-MS [J]. FOOD SCIENCE, 2021, 42(2): 227-234.
[6]	WANG He, ZHAO Yuhong, YANG Kai. Comparative Analysis of Volatile Profiles in Kernel Oils of Ten Korean Pine (Pinus koraiensis) Varieties by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose [J]. FOOD SCIENCE, 2021, 42(18): 178-184.
[7]	FU Chenggang, LIU Wenyu, CHEN Youzhi, LI Yumei, LI Huankang, ZHOU Jing, ZHANG Kongque, WEI Changqing. Effects of Heating Temperature on Physicochemical Properties, Fatty Acids and Volatile Flavor Compounds of Fat from Horses Raised in Xinjiang [J]. FOOD SCIENCE, 2021, 42(16): 54-60.
[8]	YAN Han, FAN Wenlai, XU Yan. Difference in the Composition of Baijiu Made from Single and Multiple Grains during Fermentation [J]. FOOD SCIENCE, 2021, 42(16): 133-137.
[9]	TANG Niang, LIU Jingyi, CHEN Xiao’ai, YANG Yujie, CHEN Shuxi, ZHANG Ziming, ZHOU Aimei. Analysis of Volatile Components in Essential Oil of Fingered Citrons Citrus medica L. var. sarcodactylis Swingle Harvested in Guangdong Province at Different Times by GC-MS and GC-IMS [J]. FOOD SCIENCE, 2021, 42(16): 193-202.
[10]	WANG Yuanyuan, LI Xuepeng, WANG Jinxiang, LI Jianrong, LI Tingting, GUO Xiaohua. Effects of Cooking Methods on Flavor Characteristics of Pacific Cod Head Soup [J]. FOOD SCIENCE, 2021, 42(15): 58-65.
[11]	ZHANG Qin, ZHOU Dandan, HAN Lu, LONG Jiamei, TU Kang. Changes of Free and Bound Volatiles in Fresh-cut Pitaya during Cold Storage [J]. FOOD SCIENCE, 2021, 42(14): 144-150.
[12]	WANG Mengqi, ZHU Yin, ZHANG Yue, SHI Jiang, LIN Zhi, LÜ Haipeng. Analysis of Differential Non-volatile Chemical Compounds between Green Teas with Refreshing Aroma and Chestnut-like Aroma [J]. FOOD SCIENCE, 2021, 42(14): 151-158.
[13]	BAI Shuang, WANG Yongrui, LUO Ruiming. Analysis of Differences in Volatile Flavor Compounds between Traditional Industrial Large Wok and Small Wok Stir-Fried Diced Mutton [J]. FOOD SCIENCE, 2021, 42(14): 180-186.
[14]	ZHANG Qian, ZHU Tingting, HUANG Mingquan, WEI Jinwang, WU Jihong, HUO Jiaying. Intracellular Antioxidant Activity of Two Terpenoids in Baijiu [J]. FOOD SCIENCE, 2020, 41(9): 66-73.
[15]	YUE Cuinan, WANG Zhihui, SHI Xuping, JIANG Xinfeng, LI Yansheng, YANG Puxiang. Effects of Light Quality on Aroma Metabolites in Tea: A Review of Recent Literature [J]. FOOD SCIENCE, 2020, 41(5): 299-305.

Analysis of Volatile Compounds in Embryo of Dictyophora indusiata (Vent. Pers.) Fisch Using Headspace-Solid Phase Microextraction Combined with GC-MS

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments