Food and Fermentation Industries >

2021 , Vol. 47 >Issue 10: 207 - 213

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026579

Analysis of flavor compounds of Morchella spp. from different habitats based on gas chromatography-ion mobility spectrum

  • YANG Fang ,
  • FAN Chengmeng ,
  • JIA Hongfeng ,
  • REN Fang
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  • 1(College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China)
    2(Shandong Hanon Instruments Co.,Ltd.,Dezhou 251500,China)

Received date: 2020-12-28

  Revised date: 2021-02-02

  Online published: 2021-06-17

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Abstract

The differences of physical and chemical properties and flavor were studied in Morchella spp. samples from four habitats,including Changbaishan, Linzhi, Qingchuan and Shangri-la. The results showed that the contents of protein, crude polysaccharide, and total phenol in Linzhi Morchella spp. were higher than that in the other three habitats, and the content of protein was significantly different (P <0.05). Seventeen kinds of amino acids, including 7 kinds of essential amino acids, were detected in 4 samples. Glutamic acid, alanine, and arginine were significant differences (P <0.05) and with the highest content in umami, sweet and bitter flavors respectively. The total amount of free amino acids and total amount of essential amino acids in Changbaishan Morchella spp. was the highest. Moreover, the results of gas chromatography-ion mobility spectrometry on the detection of volatile flavor compounds in each sample showed that the characteristic peaks of flavor compounds in Changbaishan and Linzhi Morchella spp. were quite different from those in Morchella spp. from other habitats. The characteristic flavor compounds of Linzhi Morchella spp. mainly included 2-butanone, iso-butanol, etc.; the characteristic flavor compounds of Shangri-la Morchella spp. mainly included γ-butyrolactoneetc; Qingchuan Morchella spp. had similar flavors to Shangri-la Morchella spp. Furthermore, the results of principal component analysis showed that the sum of PC_1 [43%] and PC_2 [33%] was 76%, which could be used to distinguish Morchella spp. from different habitats well. The results of heat map cluster analysis were consistent with the results of PCA analysis. Therefore, it is feasible to analyze the flavor compounds of Morchella spp. based on GC-IMS and distinguish Morchella spp. from different habitats.

Key words： Morchella spp.; gas chromatography-ion mobility spectrum; volatile organic compounds; free amino acids, principal component analysis; heat map clustering

Cite this article

YANG Fang , FAN Chengmeng , JIA Hongfeng , REN Fang . Analysis of flavor compounds of Morchella spp. from different habitats based on gas chromatography-ion mobility spectrum[J]. Food and Fermentation Industries, 2021 , 47(10) : 207 -213 . DOI: 10.13995/j.cnki.11-1802/ts.026579

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