Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of <i>Flammulina filiformis</i> Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations
<i>Flammulina filiformis</i> (<i>F. filiformis</i>) is called the ‘benefiting intelligence’ mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of <i>F. filiformis</i>. A thorough...
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MDPI AG
2024-02-01
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| author | Wei Song Min Sun Huan Lu Shengyou Wang Ruijuan Wang Xiaodong Shang Tao Feng |
| author_facet | Wei Song Min Sun Huan Lu Shengyou Wang Ruijuan Wang Xiaodong Shang Tao Feng |
| author_sort | Wei Song |
| collection | DOAJ |
| description | <i>Flammulina filiformis</i> (<i>F. filiformis</i>) is called the ‘benefiting intelligence’ mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of <i>F. filiformis</i>. A thorough analysis of aroma differences is essential to improve the aroma of high-yield strains. This study employed a combination of gas chromatography–mass spectrometry–olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) to analyze the variations in aroma compounds. Then, the contribution of the odorants was determined using flavor dilution (FD) factors and odor activity values (OAVs). Aroma omission and recombination experiments were used to identify the key odorants. A total of 16 key aroma compounds were characterized in <i>F. filiformis</i>, along with four eight-carbon volatiles (3-octanone, 3-octanol, octanal, and 1-octen-3-ol). Finally, the dominant aroma characteristic was “sweet” for the yellow strain, while it was “green” for the white strain. More research is required to investigate the enzymes and corresponding genes that regulate the synthesis of aroma compounds in <i>F. filiformis</i> for future breeding programs. |
| first_indexed | 2024-04-25T00:30:22Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-25T00:30:22Z |
| publishDate | 2024-02-01 |
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| spelling | doaj.art-bbcf01e5d25f4b1e8d5973750053afe82024-03-12T16:44:06ZengMDPI AGFoods2304-81582024-02-0113568410.3390/foods13050684Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of <i>Flammulina filiformis</i> Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold ConcentrationsWei Song0Min Sun1Huan Lu2Shengyou Wang3Ruijuan Wang4Xiaodong Shang5Tao Feng6School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaInstitute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaInstitute of Edible Fungi, Sanming Academy of Agricultural Sciences, Sanming 365000, ChinaInstitute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaInstitute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China<i>Flammulina filiformis</i> (<i>F. filiformis</i>) is called the ‘benefiting intelligence’ mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of <i>F. filiformis</i>. A thorough analysis of aroma differences is essential to improve the aroma of high-yield strains. This study employed a combination of gas chromatography–mass spectrometry–olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) to analyze the variations in aroma compounds. Then, the contribution of the odorants was determined using flavor dilution (FD) factors and odor activity values (OAVs). Aroma omission and recombination experiments were used to identify the key odorants. A total of 16 key aroma compounds were characterized in <i>F. filiformis</i>, along with four eight-carbon volatiles (3-octanone, 3-octanol, octanal, and 1-octen-3-ol). Finally, the dominant aroma characteristic was “sweet” for the yellow strain, while it was “green” for the white strain. More research is required to investigate the enzymes and corresponding genes that regulate the synthesis of aroma compounds in <i>F. filiformis</i> for future breeding programs.https://www.mdpi.com/2304-8158/13/5/684<i>Flammulina filiformis</i>key aroma compoundsaroma recombination and omissionaroma profiles differenceodor activity value |
| spellingShingle | Wei Song Min Sun Huan Lu Shengyou Wang Ruijuan Wang Xiaodong Shang Tao Feng Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of <i>Flammulina filiformis</i> Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations Foods <i>Flammulina filiformis</i> key aroma compounds aroma recombination and omission aroma profiles difference odor activity value |
| title | Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of <i>Flammulina filiformis</i> Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations |
| title_full | Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of <i>Flammulina filiformis</i> Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations |
| title_fullStr | Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of <i>Flammulina filiformis</i> Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations |
| title_full_unstemmed | Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of <i>Flammulina filiformis</i> Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations |
| title_short | Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of <i>Flammulina filiformis</i> Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations |
| title_sort | variations in key aroma compounds and aroma profiles in yellow and white cultivars of i flammulina filiformis i based on gas chromatography mass spectrometry olfactometry aroma recombination and omission experiments coupled with odor threshold concentrations |
| topic | <i>Flammulina filiformis</i> key aroma compounds aroma recombination and omission aroma profiles difference odor activity value |
| url | https://www.mdpi.com/2304-8158/13/5/684 |
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