Changes of Volatile Compounds in Different Parts of Tricholoma matsutake during Shelf Life By Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectroscopy

Abstract

Abstract: In order to explore the odor profile and changing trend of different parts (fungus cap and stalk) of Tricholoma matsutake during shelf life, electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) were used to detect the flavor. The volatile compounds of Tricholoma matsutake with different freshness were analyzed by principal component analysis (PCA) and cluster heat map The results showed that 48 volatile organic compounds (VOCs) were detected during the storage of Tricholoma matsutake. These include 10 aldehydes, 6 alcohols, 5 ketones, 4 sulfur-containing compounds, 9 esters, 1 acid, heterocyclic compounds and 14 other substances, as well as 15 that have not been identified. The types and contents of volatile substances (mainly alcohols and aldehydes) during Tricholoma matsutake storage decreased with the extension of storage time, and eight-carbon compounds, mainly alcohols and ketones, contributed the most to the aroma of Tricholoma matsutake. More volatile substances were detected in the stipe than in the cap. The inflection point of the freshness change of the cap appeared at about 24 h of storage, while the inflection point of the stipe appeared at about 12 h and 48 h of storage, respectively. In summary, the combination of electronic nose and GC-IMS can quickly and intuitively analyze the difference of different parts of Tricholoma matsutake with different storage time, and can quickly judge the freshness of Tricholoma matsutake.

Key words: Tricholoma matsutake, electronic nose, gas chromatography-ion mobility spectroscopy (GC-IMS), volatile compounds

CLC Number:

TS255.36

Fan MENG Yi-Ru WANG Yue-Chen Zhao Xing xingHe. Changes of Volatile Compounds in Different Parts of Tricholoma matsutake during Shelf Life By Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectroscopy[J]. FOOD SCIENCE.

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