Analysis of flavor-related compounds in four edible wild mushroom soups

Xun, Wen; Wang, Guiying; Zhang, Yingjun; Liao, Guozhou; Ge, Chao

doi:10.1016/j.microc.2020.105548

Cited by 30 publications

(36 citation statements)

References 29 publications

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“…At present, a total of 2006 species from 99 countries can be consumed safely [ 1 ]. The wild edible mushroom has always been favored by people for its unique taste, flavor and nutritional value [ 2 ]. Of these wild edible fungi, some have been used as medications due to their special compounds, such as terpenes, phenolic substances, ceramides, lactones, etc., which are beneficial to the body [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Whole-Genome Sequencing and Comparative Genomics Analysis of the Wild Edible Mushroom (Gomphus purpuraceus) Provide Insights into Its Potential Food Application and Artificial Domestication

Geng

Zhang

Yang

et al. 2022

Genes

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Gomphus purpuraceus (Iwade) Yokoyama is a species of wild fungi that grows in southwest China, considered an edible and medicinal fungus with potential commercial prospects. However, the detailed mechanisms related to the development of mycelium and the formation of the fruiting body are unclear. To obtain a comprehensive overview of genetic features, whole-genome and comparative genomics analyses of G. purpuraceus were performed. High-quality DNA was extracted from the mycelium, which was isolated from a fresh fruiting body of G. purpuraceus. The DNA sample was subjected to sequencing using Illumina and Oxford Nanopore sequencing platforms. A genome assembly totaling 40.15 Mb in 50 contigs with an N50 length of 2.06 Mb was generated, and 8705 putative predicted genes were found. Subsequently, phylogenetic analysis revealed a close evolutionary relationship between G. purpuraceus and Gomphus bonarii. Moreover, a total of 403 carbohydrate-active enzymes (CAZymes) were identified in G. purpuraceus, which included 147 glycoside hydrolases (GHs), 85 glycosyl transferases (GTs), 8 polysaccharide lyases (PLs), 76 carbohydrate esterases (CEs), 57 auxiliary activities (AAs) and 30 carbohydrate-binding modules (CBMs). Compared with the other 13 fungi (Laccaria bicolor, Russula virescens, Boletus edulis, etc.), the number and distribution of CAZymes in G. purpuraceus were similar to other mycorrhizal fungi. Furthermore, the optimization of culture medium for G. purpuraceus showed the efficient utilization of disaccharides such as sucrose and maltose. The genome of G. purpuraceus provides new insights into its niche, food applications and potential artificial domestication.

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Section: Introductionmentioning

confidence: 99%

Whole-Genome Sequencing and Comparative Genomics Analysis of the Wild Edible Mushroom (Gomphus purpuraceus) Provide Insights into Its Potential Food Application and Artificial Domestication

Geng

Zhang

Yang

et al. 2022

Genes

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“…The content of 2‐methylbutyraldehyde was highest in the 200 W group, followed by the 300 W one, while heptaldehyde was detected only in the 200 and 300 W group samples. Heptaldehyde and 2‐methylbutyraldehyde can present flavors similar to those of chocolate and coffee (Xun et al, 2020). Benzaldehyde exhibits an almond aroma, which is used to improve the flavor of some enzymatic hydrolysates; it is produced from benzyl alcohol by a dehydrogenase‐catalyzed reaction (Li et al, 2021), and its content in the ultrasonically treated samples was higher than that in the 0 W group ones.…”

Section: Resultsmentioning

confidence: 99%

Effect of ultrasonic pretreatment on flavor characteristics of brewer's yeast‐peanut meal hydrolysate/xylose Maillard reaction products

Yang¹,

Hu²

2022

Food Processing Preservation

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In this study, we investigated the effect of ultrasonic pretreatment on the flavor characteristics of Maillard reaction products (MRPs) because ultrasound enhances the Maillard reaction (MR). Brewer's yeast‐peanut meal hydrolysate was subjected to an ultrasonic treatment, followed by a thermal treatment to induce the MR. Then, several properties of the MRPs were investigated. Compared to the untreated samples, the ultrasound‐treated samples presented looser microstructures, which were conducive to the combination of xylose with amino acids or peptides in MR. Consequently, more intermediates were produced and a higher browning degree of the MRPs was observed, compared to those obtained by thermal MR. These findings were supported by the results of MRP analysis through fluorescence and FT‐IR spectroscopies. The volatile compounds of samples treated by exposure to 200 W ultrasound endowed the MRPs with prominent flavor characteristics, as confirmed by the scores recorded using Electronic‐tongue. Novelty impact statement The flavor characteristics of the MRPs from the brewer's yeast‐peanut meal hydrolysate have been reported for the first time in our study. Our findings demonstrate that ultrasonic pretreatment can improve the flavor characteristics of the MRPs, thereby supporting their use in the production of condiments. However, the benefits of the ultrasonic treatment do not always increase with the applied power. This study exploits an agricultural by‐product as a raw material, fostering new ways to reduce waste and support a sustainable circular economy.

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“…In many instances, the resulting data is interpreted with the help of a number of different chemometric techniques. Quite often, a collaborative approach is adopted, where a series of different techniques are used to generate complementary data, to provide a more comprehensive understanding of, for example, perceived flavor differences of different food samples 13 …”

Section: Introductionmentioning

confidence: 99%

Recent trends in the chromatographic analysis of volatile flavor and fragrance compounds: Annual review 2020

Louw

2021

Analytical Science Advances

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The chromatographic analysis of volatile flavor and fragrance compounds is performed routinely in several industries and in many fields of scientific research. Typical applications include food‐, environmental‐, essential oil‐ and cosmetics analysis. Even though the analysis of flavors and fragrances have become increasingly standardized during the past decade, there are still a large variety of techniques that can be used for their extraction, chemical analysis, and sensory analysis. Moreover, there are certain less commonly used techniques that are now being used with increased frequency and that are showing the potential of being used as alternatives to the existing standard techniques. In this annual review, the techniques that were most commonly used in 2020 for the investigation of these volatile compounds are discussed. In addition, a number of emerging trends are discussed, notably the use of solvent assisted flavor evaporation (SAFE) for extraction, GC ion mobility spectrometry (IMS) for volatile compound analysis and electronic senses, that is, E‐noses and E‐tongues, for sensory analysis. Miscellaneous hyphenated techniques, advances in stationary phase chemistry and a number of interesting applications are also highlighted.

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Analysis of flavor-related compounds in four edible wild mushroom soups

Cited by 30 publications

References 29 publications

Whole-Genome Sequencing and Comparative Genomics Analysis of the Wild Edible Mushroom (Gomphus purpuraceus) Provide Insights into Its Potential Food Application and Artificial Domestication

Whole-Genome Sequencing and Comparative Genomics Analysis of the Wild Edible Mushroom (Gomphus purpuraceus) Provide Insights into Its Potential Food Application and Artificial Domestication

Effect of ultrasonic pretreatment on flavor characteristics of brewer's yeast‐peanut meal hydrolysate/xylose Maillard reaction products

Recent trends in the chromatographic analysis of volatile flavor and fragrance compounds: Annual review 2020

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