Analysis the Effects of Different Drying Methods on the Volatile Compounds in Morchella esculenta Based on Electronic Nose and Headspace Gas Chromatography-Ion Mobility Spectrometry
In order to investigate the changes in volatile compounds of Morchella esculenta during drying treatments, the volatile compounds of fresh, vaccum freezed-dried, and hot air-dried Morchella esculenta from two different parts (the pileus and stipe) were compared and analyzed by electronic nose combin...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2024-04-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050088 |
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| author | Hailan SUN Longying PEI Yao CHEN Rongxin YUAN Xiao CHEN Liyan ZHAO |
| author_facet | Hailan SUN Longying PEI Yao CHEN Rongxin YUAN Xiao CHEN Liyan ZHAO |
| author_sort | Hailan SUN |
| collection | DOAJ |
| description | In order to investigate the changes in volatile compounds of Morchella esculenta during drying treatments, the volatile compounds of fresh, vaccum freezed-dried, and hot air-dried Morchella esculenta from two different parts (the pileus and stipe) were compared and analyzed by electronic nose combined with headspace gas chromatography-ion mobility spectroscopy (HS-GC-IMS) techniques. The principal component analysis (PCA) of electronic nose data showed that the drying treatment significantly changed the volatile profiles of Morchella esculenta regardless of the sampling parts. The HS-GC-IMS analysis yielded a total of 41 volatile flavor compounds, and abundant amounts of alcohols (40.02%~50.76%), esters (15.82%~25.66%), and aldehydes (18.24%~20.33%) were observed for the fresh sample. Furthermore, the drying treatments resulted in the reduction of alcohols and esters in fresh Morchella esculenta, specifically by 27.39% to 33.51% and 62.14% to 68.51% respectively, while the total contents of ketones and pyrazines increased significantly (P<0.05). Besides, the pileus sample was present with significantly (P<0.05) higher contents of esters and aldehydes than the stipe sample under the same drying treatment. A total of 21 compounds were tentatively identified as key odorants according to relative odor activity value (ROAV) analysis. Among them, 6 compounds were detected from the fresh sample, including 1-octen-3-ol, heptanal, propionaldehyde, 2-octanone, isoamyl acetate, and dimethyl sulfide, which would contribute to mushroom, fruity and ester notes. Three key odorants, namely benzaldehyde, hexanal and 2,3-pentanedione, were only present in the Morchella esculenta sample after drying treatments. This study provides a theoretical basis for the selection of optimal drying methods to prepare dried Morchella esculenta and for the development of deep-processed Morchella esculenta products. |
| first_indexed | 2024-04-24T20:23:31Z |
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| id | doaj.art-2c93df8dc34d46809c07384e0fc4d88c |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-24T20:23:31Z |
| publishDate | 2024-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj.art-2c93df8dc34d46809c07384e0fc4d88c2024-03-22T06:45:48ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-04-0145726126910.13386/j.issn1002-0306.20230500882023050088-7Analysis the Effects of Different Drying Methods on the Volatile Compounds in Morchella esculenta Based on Electronic Nose and Headspace Gas Chromatography-Ion Mobility SpectrometryHailan SUN0Longying PEI1Yao CHEN2Rongxin YUAN3Xiao CHEN4Liyan ZHAO5College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Xinjiang Institute of Technology, Aksu 843100, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaIn order to investigate the changes in volatile compounds of Morchella esculenta during drying treatments, the volatile compounds of fresh, vaccum freezed-dried, and hot air-dried Morchella esculenta from two different parts (the pileus and stipe) were compared and analyzed by electronic nose combined with headspace gas chromatography-ion mobility spectroscopy (HS-GC-IMS) techniques. The principal component analysis (PCA) of electronic nose data showed that the drying treatment significantly changed the volatile profiles of Morchella esculenta regardless of the sampling parts. The HS-GC-IMS analysis yielded a total of 41 volatile flavor compounds, and abundant amounts of alcohols (40.02%~50.76%), esters (15.82%~25.66%), and aldehydes (18.24%~20.33%) were observed for the fresh sample. Furthermore, the drying treatments resulted in the reduction of alcohols and esters in fresh Morchella esculenta, specifically by 27.39% to 33.51% and 62.14% to 68.51% respectively, while the total contents of ketones and pyrazines increased significantly (P<0.05). Besides, the pileus sample was present with significantly (P<0.05) higher contents of esters and aldehydes than the stipe sample under the same drying treatment. A total of 21 compounds were tentatively identified as key odorants according to relative odor activity value (ROAV) analysis. Among them, 6 compounds were detected from the fresh sample, including 1-octen-3-ol, heptanal, propionaldehyde, 2-octanone, isoamyl acetate, and dimethyl sulfide, which would contribute to mushroom, fruity and ester notes. Three key odorants, namely benzaldehyde, hexanal and 2,3-pentanedione, were only present in the Morchella esculenta sample after drying treatments. This study provides a theoretical basis for the selection of optimal drying methods to prepare dried Morchella esculenta and for the development of deep-processed Morchella esculenta products.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050088morchella esculentavacuum freeze-dryinghot air-dryingelectronic nosevolatile flavor compoundsheadspace gas chromatography-ion mobility spectrometry (hs-gc-ims) |
| spellingShingle | Hailan SUN Longying PEI Yao CHEN Rongxin YUAN Xiao CHEN Liyan ZHAO Analysis the Effects of Different Drying Methods on the Volatile Compounds in Morchella esculenta Based on Electronic Nose and Headspace Gas Chromatography-Ion Mobility Spectrometry Shipin gongye ke-ji morchella esculenta vacuum freeze-drying hot air-drying electronic nose volatile flavor compounds headspace gas chromatography-ion mobility spectrometry (hs-gc-ims) |
| title | Analysis the Effects of Different Drying Methods on the Volatile Compounds in Morchella esculenta Based on Electronic Nose and Headspace Gas Chromatography-Ion Mobility Spectrometry |
| title_full | Analysis the Effects of Different Drying Methods on the Volatile Compounds in Morchella esculenta Based on Electronic Nose and Headspace Gas Chromatography-Ion Mobility Spectrometry |
| title_fullStr | Analysis the Effects of Different Drying Methods on the Volatile Compounds in Morchella esculenta Based on Electronic Nose and Headspace Gas Chromatography-Ion Mobility Spectrometry |
| title_full_unstemmed | Analysis the Effects of Different Drying Methods on the Volatile Compounds in Morchella esculenta Based on Electronic Nose and Headspace Gas Chromatography-Ion Mobility Spectrometry |
| title_short | Analysis the Effects of Different Drying Methods on the Volatile Compounds in Morchella esculenta Based on Electronic Nose and Headspace Gas Chromatography-Ion Mobility Spectrometry |
| title_sort | analysis the effects of different drying methods on the volatile compounds in morchella esculenta based on electronic nose and headspace gas chromatography ion mobility spectrometry |
| topic | morchella esculenta vacuum freeze-drying hot air-drying electronic nose volatile flavor compounds headspace gas chromatography-ion mobility spectrometry (hs-gc-ims) |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050088 |
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