Food and Fermentation Industries >

2022 , Vol. 48 >Issue 6: 39 - 45

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027524

Study on the variation of flavor substances during the quality deterioration of Agaricus bisporus

  • WANG Ting ,
  • YUN Jianmin ,
  • BI Yang ,
  • AI Duiyuan ,
  • ZHAO Fengyun ,
  • ZHANG Wenwei
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  • (College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

Received date: 2021-04-07

  Revised date: 2021-05-19

  Online published: 2022-04-25

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Abstract

To explore the change rule of flavor in the process of quality deterioration of Agaricus bisporus after harvest, headspace solid-phase micro extraction-gas chromatography-mass spectrometry technology combined with relative odor activity value (ROAV) and principal component analysis (PCA) methods were used to dynamic analysis of volatile flavor compounds in the process of postharvest quality deterioration of A. bisporus. In this way, the key volatile flavor substances and characteristic flavor substances were identified, and the changes of free amino acids, flavoring nucleotides, organic acids and other flavoring substances were dynamically analyzed by high-performance liquid chromatography-mass spectrometry technology. The results showed that in the process of postharvest quality deterioration of A. bisporus, the content of various volatile substances showed a certain change pattern, and the total content of volatile substances showed a trend of first decreasing and then increasing. ROAV analysis showed that 1-octene-3-ol, 1-octene-3-one, and 3-octanone were characteristic flavor substances in the process of quality deterioration of A. bisporus after harvest. PCA analysis showed that alcohols and aldehydes were flavors had the greatest impact; various flavoring substances also showed certain changes: the content of free amino acids and organic acids first increased and then decreased, and the content of flavor nucleotides slowly decreased. According to the change law of flavor components, the quality deterioration process of A. bisporus after harvest could be effectively distinguished, and provide a certain theoretical basis for the rapid quality detection, flavor identification and shelf-life prediction of A. bisporus.

Key words： Agaricus bisporus; volatile flavor compounds; gas chromatography-mass spectrometry (GC-MS); high performance liquid phase-mass spectrometry(HPLC-MS); relative odor activity value (ROAV)

Cite this article

WANG Ting , YUN Jianmin , BI Yang , AI Duiyuan , ZHAO Fengyun , ZHANG Wenwei . Study on the variation of flavor substances during the quality deterioration of Agaricus bisporus[J]. Food and Fermentation Industries, 2022 , 48(6) : 39 -45 . DOI: 10.13995/j.cnki.11-1802/ts.027524

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