By analyzing the changes in volatile flavor components (VFCs) of Tricholoma matsutake during hypobaric storage using an electronic nose (EN) in combination with headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS), a novel method for rapid determination of the freshness of Tricholoma matsutake was established. In total, 76 volatile compounds were detected using GC-MS from Tricholoma matsutake samples, which including 23 alcohols, 29 aldehydes, 9 ketones, 5 alkanes, 2 esters, and 8 other compounds. Initially, these compounds were found to be decreased, while these contents were increased in the later stage of storage. Three distinctive aromas inducing 1-octen-3-ol, 3-octanone and methyl cinnamate of fresh Tricholoma matsutake were identified. Significant changes in the VFCs were observed on the 15th day of storage, which was then assigned as the inflection point of freshness. The aroma components of Tricholoma matsutake samples that were subjected to various storage time could be effectively distinguished by EN. Therefore, EN could rapidly determine the freshness of Tricholoma matsutake during storage. The results of this study could serve as a theoretical basis for future research on elucidating the mechanisms and designing the techniques for the storage and preservation of Tricholoma matsutake.
ZHANG Shasha
,
LUO Xiaoli
,
CAO Jingjing
,
HE Rong
,
ZHANG Weisi
. Analysis of the changes in volatile flavor components during hypobaric storage of Tricholoma matsutake using electronic nose combined with gas chromatography-mass spectrometry[J]. Food and Fermentation Industries, 2020
, 46(14)
: 243
-248
.
DOI: 10.13995/j.cnki.11-1802/ts.023097
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