Journal of Nuclear Agricultural Sciences ›› 2018, Vol. 32 ›› Issue (2): 325-334.DOI: 10.11869/j.issn.100-8551.2018.02.0325

• Food Irradiation·Food Science • Previous Articles     Next Articles

Volatile Flavor Components and Flavor Quality Evaluation of Lentinula edodes Harvested at Different Growth Stages

LI Wen1,2, CHEN Wanchao1, YANG Yan1,*, ZHANG Jingsong1, FENG Jie1, YU Hailong1   

  1. 1 Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, PR China/National Engineering Research Center of Edible Fungi/Institute of Edible Fungi, Shanghai Academy of Agriculture Sciences, Shanghai 201403;
    2 Shanghai Guosen Bio-tech Co., Ltd, Shanghai 201403
  • Received:2017-01-20 Revised:2017-03-31 Online:2018-02-10 Published:2017-11-24

香菇生长过程中挥发性风味成分组成及其风味评价

李文1,2, 陈万超1, 杨焱1,*, 张劲松1, 冯杰1, 于海龙1   

  1. 1上海市农业科学院食用菌研究所/国家食用菌工程技术研究中心/农业部南方食用菌资源利用重点实验室,上海 201403;
    2 上海国森生物科技有限公司,上海 201403
  • 通讯作者: *杨焱,女,研究员,主要从事食用菌活性成分研究。E-mail: yangyan@saas.sh.cn
  • 作者简介:李文,女,助理研究员,主要从事食用菌风味成分研究。E-mail: liwen3848@126.com
  • 基金资助:
    上海市自然科学基金(17ZR1412300)

Abstract: In order to identify the characteristic flavor components of Lentinula edodes fruiting bodies, volatile flavor components of L. edodes harvested at different growth stages were extracted by solid phase micro extraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS), and electronic nose system was used to distinguish flavor diversities of L. edodes fruiting bodies. Relative odor activity value (ROAV) was calculated to evaluate the contributions of volatile flavor components, while principal component analysis (PCA) was used to reveal the characteristic flavor components during the whole growth stages of L. edodes, and to evaluate the flavor quality of L. edodes fruiting bodies. Results showed that 134 kinds of volatile flavor components were identified during the six growth stages of L. edodes, including sulfur-contained compounds, aldehyde compounds and eight carbon-contained compounds. The electronic nose system could discriminate flavor of L. edodes fruiting bodies harvested at different growth stages. Dimethyl trisulfide, 1,2,4-trithiolane, dimethyl disulfide, 3-methyl-butanal, (E)-2-Nonenal and 2,4-decadienal were the key flavor components of L. edades fruiting bodies, which had great contributions to its flavor during the whole growth stages. The results of PCA revealed that dimethyl trisulfide, dimethyl disulfide, 1-octen-3-ol, 3-methyl-butanal, hexanal, 2-methyl-butanal, 1-hepten-3-one, (E)-2-Nonenal, (E,E)-2,4-nonadienal and 2-undecanone were the characteristic flavor components of L. edodes fruiting bodies. L. edodes fruiting bodies with unopened pileus harvested at mature growth stages had superior qualities, while L. edodes fruiting bodies had bad qualities with their pileus fully opened. This research could provide some theory guidances for the L. edodes cultivation and utilization of its volatile flavor components.

Key words: Lentinula edodes, volatile flavor components, relative odor activity value, principal component analysis, flavor quality evaluation

摘要: 为了明确影响香菇风味的特征性挥发性风味成分,本研究采用固相微萃取(SPME)和气相色谱-质谱联用(GC-MS)技术分析鉴定了不同生长阶段香菇子实体中挥发性风味成分的组成,结合电子鼻系统对不同生长阶段香菇子实体的风味进行差异区分,利用相对风味活度值(ROAV)分析挥发性风味成分对香菇子实体风味的贡献率,运用主成分分析(PCA)明确香菇生长过程中的特征性风味成分,并对不同生长阶段香菇子实体进行风味评价。结果表明,在香菇子实体的6个生长阶段中,共检测出134种挥发性风味成分,主要包括含硫化合物、醛类化合物和八碳化合物。电子鼻系统可以对不同生长阶段的香菇子实体风味进行差异区分。挥发性成分二甲基三硫、1, 2, 4-三硫杂环戊烷、二甲基二硫、3-甲基丁醛、E-2-壬烯醛和2, 4-癸二烯醛是香菇子实体生长过程中关键风味物质,对香菇子实体风味贡献较大。PCA分析发现,二甲基三硫、二甲基二硫、1-辛烯-3-醇、3-甲基丁醛、己醛、2-甲基丁醛、1-庚烯-3-酮、E-2-壬烯醛、(E, E)-2, 4-壬二烯醛和2-十一酮10种挥发性成分为香菇的特征性风味成分;成熟期、未开伞生长阶段采收的香菇子实体风味品质较优,菌盖完全开伞后,香菇子实体风味品质较差。本研究结果为香菇栽培和挥发性风味成分的开发利用提供了一定的理论指导。

关键词: 香菇, 挥发性风味成分, 相对风味活度值, 主成分分析, 风味评价