Analysis of aromatic components of two edible mushrooms, Phlebopus portentosus and Cantharellus yunnanensis using HS-SPME/GC-MS

Tian, Run; Liang, Zhiqun; Wang, Yong; Zeng, Nian-Kai

doi:10.1016/j.rechem.2022.100282

Cited by 16 publications

(3 citation statements)

References 21 publications

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“…The highly desirable smell of mushrooms is mainly attributed to the rich volatile organic compounds (VOC S ), and several aliphatic C 8 compounds are the main contributors to mushroom volatiles. The profile of aroma compounds of mushroom varied with species and could also be influenced by cultivation conditions [ 36 , 37 ]. In the present study, the total ion chromatograph (TIC) of four different treatment groups was shown as Figure 1 , total of 71, 75, 80, and 77 volatile compounds were identified in control group and TER group (T1, T2, T3), which were roughly divided into the following types, including alcohols, aldehydes, acids, esters, ketones, hydrocarbons, etc.…”

Section: Resultsmentioning

confidence: 99%

Cultivation and Nutritional Evaluation of Agaricus bisporus with Tea Residue as Culture Medium

Wang

Fan

et al. 2023

Foods

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Different constituents of the cultivation substrate have significant effect on the yield and quality of edible mushrooms. The residue after the extraction of instant tea has exhibited to be biologically significant, and could be used as a substrate for cultivation. This study aimed to investigate the feasibility of tea extraction residue (TER) on button mushroom (Agaricus bisporus) cultivation, as an ingredient in the substrate, and assess the growth status, nutritional values, and sensory characteristics of fruiting body. The results showed that the strains could grow well on the cultivated substrate with 20% addition of TER. The total amount of hydrolyzed amino acids in the fruiting bodies of three TER-based groups (TER accounted for 10%, 20%, and 37.5%, respectively) was higher than that of the control group, and the total amount of essential amino acids was increased by 33.33%, 22.47%, and 9.92% compared with the control group, respectively. In addition, the results of gas chromatography-mass spectrometry (GC-MS) revealed that the addition of TER to the cultivation of substrate significantly enhanced the content of typical mushroom-flavor compounds in button mushroom, such as 1-octen-3-ol, 3-octanol, and 1-octen-3-one. It can be concluded that TER may be an ideal choice for the substrate in commercial cultivation of button mushroom.

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Section: Resultsmentioning

confidence: 99%

Cultivation and Nutritional Evaluation of Agaricus bisporus with Tea Residue as Culture Medium

Wang

Fan

et al. 2023

Foods

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“…2-propanol was significantly correlated with Lactiplantibacillus, Cronobacter, Bacillus, Pseudomonas, and Limosilactobacillus (p < 0.05). Most of the alcohols and esters were positively correlated with Weissella and Streptococcus, and studies have shown that Weissella has a strong antagonistic effect on these undesirable microorganisms, which can enhance the production of alcohols to inhibit the growth of these pathogenic bacteria [51]. On the other hand, Streptococcus has the effect of enhancing esters, which has a positive impact on improving the wine yield and producing high-quality wine.…”

Section: Correlation Analysis Between the Volatile Flavor Components ...mentioning

confidence: 98%

Impact of Incorporating Shiitake Mushrooms (Lentinula edodes) on Microbial Community and Flavor Volatiles in Traditional Jiuqu

Geng,

He,

Zhang

et al. 2024

Foods

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Jiuqu is one of the important raw materials for brewing Chinese rice wine (Huangjiu), often known as the “bone of wine”. In this study, the microbial community and flavor substances of Jiuqu made with different amounts of shiitake mushroom (Lentinula edodes) were investigated through high-throughput sequencing technology and headspace gas chromatography–ion migration spectroscopy (HS-GC-IMS), using traditional wheat yeast as a control. The results showed that 1593 genera and 5507 species were identified among the four types of yeast, with Aspergillus and Paecilomyces being the most dominant microorganisms at the genus level. Carbohydrate, coenzyme, and amino acid metabolism may be the main metabolic processes of the dominant microorganisms in Jiuqu. In terms of flavor, a total of 79 volatile substance monomers and some dimers were detected from four types of Jiuqu raw materials, with the main substances being 12 aldehydes, 19 ketones, 13 alcohols, 19 esters, 4 olefins, 1 acid, 3 ethers, 4 furans, 1 pyrazine, 1 pyridine, 1 triethylamine, and 1 thiazole. The correlation results indicate that Aspergillus, Lactobacillus, and Vibrio correlate significantly with the volatile flavor compounds unique to shiitake mushrooms and also have a positive effect on alcohol, esters, and furans. These results could shed light on the selection of Lentinula edodes as a fermentation starter for Huangjiu in the Qinba Mountain area.

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“…Desde otro punto de vista, se ha encontrado que algunos hongos pueden tener grandes impactos medicinales en el tratamiento de enfermedades virales como el herpes simple, algunos coronavirus e incluso podría tener buenos resultados contra el COVID-19 ( Arunachalam, et al, 2022). Estudios similares muestran que algunos hongos contienen elementos como antitumorales, antidiabéticos, antivirales, antioxidantes y aromáticos (Tian, et al, 2022), pudiendo incluso ser eficaces para disminuir la presión arterial y el colesterol en la sangre (Moumita y Das, 2022). De igual manera, también pueden ser usados en diversas áreas de la agricultura como producción y acondicionamiento (Oliveira, et al, 2022).…”

Section: Introductionunclassified

Clasificación de hongos por medio de aprendizaje automático

2023

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Esta investigación tiene como propósito aplicar el aprendizaje automático y la minería de datos para identificar si diferentes clases de hongos (nuevas o no) son benéficas (comestibles) o perjudiciales para el ser humano. La metodología está basada en el algoritmo de clasificación J48 (Weka) y se utiliza la base de datos online de hongos Secondary Mushroom Dataset. La variable dependiente (clase) tienes dos estados (comestible o venenoso). Se consideran 17 variables independientes, estas incluyen el hábitat, la estación del año y características morfológicas como el sombrero, los moretones o sangra, las branquias, el tallo y el anillo. Como resultado se encuentra, con una efectividad del 99.76%, que las variables más influyentes son: diámetro sombrero, superficie sombrero, color sombrero, altura tallo, grosor tallo, superficie tallo y color tallo. En conclusión, la metodología desarrollada aquí permite identificar si un hongo es venenoso o no con una efectividad del 99.76%.

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Analysis of aromatic components of two edible mushrooms, Phlebopus portentosus and Cantharellus yunnanensis using HS-SPME/GC-MS

Cited by 16 publications

References 21 publications

Cultivation and Nutritional Evaluation of Agaricus bisporus with Tea Residue as Culture Medium

Cultivation and Nutritional Evaluation of Agaricus bisporus with Tea Residue as Culture Medium

Impact of Incorporating Shiitake Mushrooms (Lentinula edodes) on Microbial Community and Flavor Volatiles in Traditional Jiuqu

Clasificación de hongos por medio de aprendizaje automático

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