FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (2): 193-199.doi: 10.7506/spkx1002-6630-20200804-054

• Component Analysis • Previous Articles     Next Articles

Differences in Characteristic Volatile Substances in Different Cultivars of Flammulina filiformis

WANG Hetong, PAN Hongshan, WANG Chao, FANG Donglu, HU Qiuhui, MA Ning   

  1. (1. Key Laboratory of Grains and Oils Control and Processing of Jiangsu Province, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; 2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2021-01-18 Published:2021-01-27

Abstract: In this study, by solid phase micro-extraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) technology and electronic nose (E-nose) technology, we identified and quantitatively analyzed the volatile components in five cultivars of Flammulina filiformis (coded as 3, 11, 54, L4 and L7), and classified the cultivars by principal component analysis (PCA) combined with cluster analysis (CA). The results showed that a total of 53 volatile compounds belonging to eight chemical classes were detected in all cultivars, including alcohols, aldehydes and aromatic hydrocarbons, accounting for 60% to 95% of the total content. Only two volatile substances, 1-hexanol and 2-undecone, were common to all cultivars. E-nose could well distinguish these cultivars and assign samples of each cultivar to one cluster, indicating that the E-nose data are stable and repeatable, and can be used in combination with SPME-GC-MS data to analyze the volatile substances of different cultivars of F. filiformis. In addition, PCA and hierarchical CA distinguished the five cultivars clearly and effectively. This study can provide a reference for the breeding, processing and development of new cultivars of F. filiformis.

Key words: Flammulina filiformis; cultivars; solid phase micro-extraction coupled with gas chromatography-mass spectrometry; electronic nose; volatile components

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