Comprehensive investigation on non-volatile and volatile flavor compounds in the Morchella sextelata and Morchella importuna by UPLC-MS/MS and GC × GC-TOF-MS
Morchella sextelata and Morchella importuna are the main cultivars of morel. However, the key compounds affecting their flavors (taste and odor) are currently unknown. Here, an ultra performance tandem mass spectrometry combined with two-dimensional gas chromatography-time-of-flight mass spectrometr...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523004042 |
| _version_ | 1827577271420977152 |
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| author | Yanmei Zhang Xiaobei Li Zhiyong Zhao Hengchao E Tingting Fan Hui Dong Xiangwei He Xiaoyan Zhao Lihua Tang Changyan Zhou |
| author_facet | Yanmei Zhang Xiaobei Li Zhiyong Zhao Hengchao E Tingting Fan Hui Dong Xiangwei He Xiaoyan Zhao Lihua Tang Changyan Zhou |
| author_sort | Yanmei Zhang |
| collection | DOAJ |
| description | Morchella sextelata and Morchella importuna are the main cultivars of morel. However, the key compounds affecting their flavors (taste and odor) are currently unknown. Here, an ultra performance tandem mass spectrometry combined with two-dimensional gas chromatography-time-of-flight mass spectrometry method was used to detect and relatively quantify the metabolites in both morel cultivars. A total of 631 non-volatile compounds and 242 volatile compounds were identified. The odor activity value was calculated to assess the contribution of key odor volatile. The results indicated that M. importuna had a sweeter flavor than M. sextelata. The former posed more prominent mushroom flavor than the latter based on the correlation analysis of the metabolites. The flavor differences of the two morel cultivars are highly relevant with the content of lipids, carbohydrates, amino acids and derivatives, alcohols and ketones. This study provides new insights into the theoretical basis for the flavor differences in both morel cultivars. |
| first_indexed | 2024-03-08T21:25:27Z |
| format | Article |
| id | doaj.art-b9701949c46d489a997515ad6b514f74 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:25:27Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-b9701949c46d489a997515ad6b514f742023-12-21T07:36:44ZengElsevierFood Chemistry: X2590-15752023-12-0120100961Comprehensive investigation on non-volatile and volatile flavor compounds in the Morchella sextelata and Morchella importuna by UPLC-MS/MS and GC × GC-TOF-MSYanmei Zhang0Xiaobei Li1Zhiyong Zhao2Hengchao E3Tingting Fan4Hui Dong5Xiangwei He6Xiaoyan Zhao7Lihua Tang8Changyan Zhou9Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, ChinaInstitute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, ChinaInstitute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, ChinaInstitute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, ChinaInstitute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, ChinaInstitute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, ChinaInstitute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, ChinaInstitute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China; Corresponding authors.Institute of Edible Fungi, National Engineering Research Centre of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Corresponding authors.Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China; Corresponding authors.Morchella sextelata and Morchella importuna are the main cultivars of morel. However, the key compounds affecting their flavors (taste and odor) are currently unknown. Here, an ultra performance tandem mass spectrometry combined with two-dimensional gas chromatography-time-of-flight mass spectrometry method was used to detect and relatively quantify the metabolites in both morel cultivars. A total of 631 non-volatile compounds and 242 volatile compounds were identified. The odor activity value was calculated to assess the contribution of key odor volatile. The results indicated that M. importuna had a sweeter flavor than M. sextelata. The former posed more prominent mushroom flavor than the latter based on the correlation analysis of the metabolites. The flavor differences of the two morel cultivars are highly relevant with the content of lipids, carbohydrates, amino acids and derivatives, alcohols and ketones. This study provides new insights into the theoretical basis for the flavor differences in both morel cultivars.http://www.sciencedirect.com/science/article/pii/S2590157523004042MorelVOCsnon-VOCsFlavor differencesUPLC-MS/MSGC × GC-TOF/MS |
| spellingShingle | Yanmei Zhang Xiaobei Li Zhiyong Zhao Hengchao E Tingting Fan Hui Dong Xiangwei He Xiaoyan Zhao Lihua Tang Changyan Zhou Comprehensive investigation on non-volatile and volatile flavor compounds in the Morchella sextelata and Morchella importuna by UPLC-MS/MS and GC × GC-TOF-MS Food Chemistry: X Morel VOCs non-VOCs Flavor differences UPLC-MS/MS GC × GC-TOF/MS |
| title | Comprehensive investigation on non-volatile and volatile flavor compounds in the Morchella sextelata and Morchella importuna by UPLC-MS/MS and GC × GC-TOF-MS |
| title_full | Comprehensive investigation on non-volatile and volatile flavor compounds in the Morchella sextelata and Morchella importuna by UPLC-MS/MS and GC × GC-TOF-MS |
| title_fullStr | Comprehensive investigation on non-volatile and volatile flavor compounds in the Morchella sextelata and Morchella importuna by UPLC-MS/MS and GC × GC-TOF-MS |
| title_full_unstemmed | Comprehensive investigation on non-volatile and volatile flavor compounds in the Morchella sextelata and Morchella importuna by UPLC-MS/MS and GC × GC-TOF-MS |
| title_short | Comprehensive investigation on non-volatile and volatile flavor compounds in the Morchella sextelata and Morchella importuna by UPLC-MS/MS and GC × GC-TOF-MS |
| title_sort | comprehensive investigation on non volatile and volatile flavor compounds in the morchella sextelata and morchella importuna by uplc ms ms and gc gc tof ms |
| topic | Morel VOCs non-VOCs Flavor differences UPLC-MS/MS GC × GC-TOF/MS |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523004042 |
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