| 干燥方式对真姬菇菌柄和菌盖挥发性风味物质的影响 |
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| 引用本文： | 王永伦,李兴,杨苗,林姿娜,董晓博,徐怀德. 干燥方式对真姬菇菌柄和菌盖挥发性风味物质的影响[J]. 食品科学, 2023, 44(8): 268-276. DOI: 10.7506/spkx1002-6630-20220607-065 |
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| 作者姓名： | 王永伦 李兴 杨苗 林姿娜 董晓博 徐怀德 |
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| 作者单位： | （西北农林科技大学食品科学与工程学院，陕西 杨凌 712100） |
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| 基金项目： | 陕西省重点研发计划项目（2021NY-152） |
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| 摘 要： | 采用电子鼻结合顶空固相微萃取-气相色谱-质谱技术探究热风干燥（60、70、80℃）、冷冻干燥、自然干燥对真姬菇菌柄和菌盖挥发性风味物质的影响，并通过相对气味活度值（relative odor activity value,ROAV）分析各风味物质对干燥样品总体风味的贡献。结果表明：通过电子鼻检测发现这10组样品传感器数值存在明显差异且电子鼻可以对其风味很好地区分。热风干燥（60、70、80℃）、冷冻干燥、自然干燥的菌盖分别鉴定出32、41、40、53、48种风味物质，而菌柄分别鉴定出34、33、33、43、44种风味物质。相同干燥方式处理的菌盖挥发性风味物质含量高于菌柄，相较于自然干燥和冷冻干燥，热风干燥生成了较高含量的新型风味物质。由ROAV分析得出25种风味物质，其中三甲胺、异戊醛、1-辛烯-3-醇风味贡献较大。进一步对这25种风味物质进行主成分分析，建立综合函数品质评价模型，发现热风干燥80℃时制得菌盖样品（g-80℃）评分最高，说明其风味品质最好。
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| 关 键 词： | 真姬菇 挥发性风味物质 干燥方式 电子鼻 顶空固相微萃取-气相色谱-质谱法 |
Effect of Drying Methods on the Volatile Flavor Compounds of the Pileus and Stipe of Hypsizygus marmoreus |
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| WANG Yonglun,LI Xing,YANG Miao,LIN Zina,DONG Xiaobo,XU Huaide. Effect of Drying Methods on the Volatile Flavor Compounds of the Pileus and Stipe of Hypsizygus marmoreus[J]. Food Science, 2023, 44(8): 268-276. DOI: 10.7506/spkx1002-6630-20220607-065 |
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| Authors: | WANG Yonglun LI Xing YANG Miao LIN Zina DONG Xiaobo XU Huaide |
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| Affiliation: | (College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China) |
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| Abstract: | The effects of hot air drying (60, 70 and 80 ℃), freeze drying and natural air drying on the volatile flavor compounds in the pileus and stipe of Hypsizygus marmoreus were investigated by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and an electronic nose, and the contribution of flavor compounds to the overall flavor of dried samples was analyzed by relative odor activity value (ROAV). Results showed that there were marked differences in the electronic nose data of the ten dried samples; therefore, the electronic nose could effectively distinguish their volatile flavor. Moreover, 32, 41, 40, 53 and 48 volatile flavor compounds were identified in dried pileus obtained by hot air drying at 60, 70 and 80 ℃, freeze drying and natural air drying, respectively, and 34, 33, 33, 43 and 44 volatile flavor compounds in dried stipe obtained by hot air drying at 60, 70 and 80 ℃, freeze drying and natural air drying, respectively. The content of volatile flavor compounds in dried pileus was higher than that dried stipe with the same drying treatment, and hot air drying produced higher contents of new flavor compounds compared with natural air drying and freeze drying. In addition, 25 flavor compounds were obtained from ROAV analysis, among which trimethylamine, iso-valeraldehyde, and 1-octen-3-ol contributed more to the overall flavor. Furthermore, principal component analysis (PCA) was carried out on these 25 flavor compounds to generate a quality evaluation model. It was found that the pileus sample obtained by hot air drying at 80 ℃ had the highest score, indicating it had the best flavor quality. |
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| Keywords: | Hypsizygus marmoreus volatile flavor compounds drying methods electronic nose headspace solid phase microextraction-gas chromatography-mass spectrometry, |
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