Effect of boiling time on the contents of flavor and taste in <i>Lentinus edodes</i>

Li, Biao; Liu, Changyuan; Fang, Donglu; Yuan, Bin; Hu, Qiuhui; Zhao, Liyan

doi:10.1002/ffj.3532

Cited by 15 publications

(8 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this study, organic acids were also significantly differential metabolites, which were key components in determining the flavor and taste as well as playing a crucial role in the quality and nutritional value ( 38 , 39 ). Three organic acids were recognized as differential metabolites, including citric acid, D-(+)-malic acid and (R)-3-hydroxy-5-phenylpentanoic acid.…”

Section: Resultsmentioning

confidence: 75%

Ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry based untargeted metabolomics to reveal the characteristics of Dictyophora rubrovolvata from different drying methods

Dong

Zhou

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

Dictyophora rubrovolvata is a highly valuable and economically important edible fungus whose nutrition and flavor components may vary based on drying methods. Herein, an untargeted ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS) metabolomics method combined with multivariate analysis was first performed to characterize the metabolomics profiles of D. rubrovolvata upon different drying treatments, viz., coal burning drying (CD), electrothermal hot air drying (ED), and freeze drying (FD). The results indicated that 69 differential metabolites were identified, vastly involving lipids, amino acids, nucleotides, organic acids, carbohydrates, and their derivatives, of which 13 compounds were confirmed as biomarkers in response to diverse drying treatments. The Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis illustrated that differential metabolites were significantly assigned to 59, 55, and 60 pathways of CD vs. ED, CD vs. FD, and FD vs. ED groups, respectively, with 9 of the top 20 KEGG pathways shared. Specifically, most of lipids, such as fatty acyls, glycerophospholipids and sphingolipids, achieved the highest levels in D. rubrovolvata after the CD treatment. ED method substantially enhanced the contents of sterol lipids, nucleotides, organic acids and carbohydrates, while the levels of amino acids, prenol lipids and glycerolipids were elevated dramatically against the FD treatment. Collectively, this study shed light on metabolomic profiles and proposed biomarkers of D. rubrovolvata subjected to multiple drying techniques, which may contribute to quality control and drying efficiency in edible fungi production.

show abstract

Section: Resultsmentioning

confidence: 75%

Ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry based untargeted metabolomics to reveal the characteristics of Dictyophora rubrovolvata from different drying methods

Dong

Zhou

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…In Li et al. [ 20 ] literature, they also found that 1-octen-3-ol was a typical flavor component in L. edodes . The content of pyrazine in the attractant of T. molitor was relatively high and makes the roast note of the attractant.…”

Section: Resultsmentioning

confidence: 95%

“…The most characteristic volatile compound in L. edodes attractant was 1-octen-3-ol with a mushroom flavor. In Li et al [20] literature, they also found that 1-octen-3-ol was a typical flavor component in L. edodes.…”

Section: Odorous Compounds In Three Kinds Of Attractantsmentioning

confidence: 88%

Preparation and evaluation of mushroom (Lentinus edodes) and mealworm (Tenebrio molitor) as dog food attractant

Feng

Tong

et al. 2020

Heliyon

View full text Add to dashboard Cite

Chicken liver is a main protein source to prepare attractant for dog food. However, animal proteins are costly. Seeking high quality and low-cost protein sources has been a goal for the industry. Mushroom Lentinus edodes (L. edodes) and Mealworm Tenebrio molitor (T. molitor) are novel protein sources, showing high potential as raw material of attractants. In this paper, chicken liver, L. edodes, and T. molitor were used as three different protein sources to prepare attractants. Their palatability to dogs were then compared. Firstly, the enzymatic hydrolysis process of three proteins was optimized, with a degree of hydrolysis of 54.82%, 36.10% and 30.14% for chicken liver, L. edodes , and T. molitor respectively. Secondly, volatile compounds of three attractants were identified by HS-SPME/GC-MS and SDE/GC-MS. Using OAV and PLRS method, it was found that bis(2-methyl-3-furyl) disulfide, indole, methional, 2-(methyl thio) phenol, γ -butyrolacton, furfuryl alcohol, acetic acid and isovaleraldehyde were the key components. Although both T. molitor and L. edodes attractant showed less palatability than that of chicken liver, they could be readily improved via adding key palatable volatile compounds. The ingestion rate of dog food with attractant showed a similar trend and was higher than that of food without attractant.

show abstract

“…Organic acids impart sourness and astringency independently, hence they also contribute to edible fungi’s complex and unique taste ( 27 , 28 ). By determining the metabolites in S. rugosoannulata , eight kinds of organic acids and their derivatives were found.…”

Section: Resultsmentioning

confidence: 99%

Widely Targeted Metabolomics Analysis of the Changes to Key Non-volatile Taste Components in Stropharia rugosoannulata Under Different Drying Methods

Meng

Tang

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

Stropharia rugosoannulata is an extremely perishable edible fungi product, and drying can delay its deterioration, however, drying will affect its flavor, especially the non-volatile taste substances dominated by amino acids, nucleotides, organic acids and carbohydrates. Currently, which drying method is the most suitable for the drying of S. rugosoannulata remains unknown, we need to fully consider the economic efficiency of the method and the impact on flavor. But we have limited comprehensive knowledge of the changed non-volatile taste metabolites as caused by drying processes. Here, an LC-MS/MS-based widely targeted metabolome analysis was conducted to investigate the transformation mechanism of S. rugosoannulata non-volatile taste components after undergoing hot air drying (HAD), vacuum freeze drying (VFD), and microwave vacuum drying (MVD). A total of 826 metabolites were identified, 89 of which—48 amino acids, 25 nucleotides, 8 organic acids, and 8 carbohydrates—were related to non-volatile taste. The drying method used and the parts of S. rugosoannulata (stipe and pileus) influenced the differences found in these metabolites. The possible mechanisms responsible for such chemical alterations by different drying methods were also investigated by a Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis. Amino acid metabolism (alanine, aspartate, and glutamate metabolism; glycine, serine, and threonine metabolism; arginine and proline metabolism; valine, leucine, and isoleucine biosynthesis) was the main metabolic pathway involved. Pathway enrichment analysis also identified differences in non-volatile taste components among three drying methods that may be closely related to the applied drying temperature. Altogether, the results indicated that as an economical and convenient drying method, HAD is conducive to improving the flavor of S. rugosoannulata and thus it harbors promising potential for practical applications.

show abstract

Effect of boiling time on the contents of flavor and taste in Lentinus edodes

Cited by 15 publications

References 32 publications

Ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry based untargeted metabolomics to reveal the characteristics of Dictyophora rubrovolvata from different drying methods

Ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry based untargeted metabolomics to reveal the characteristics of Dictyophora rubrovolvata from different drying methods

Preparation and evaluation of mushroom (Lentinus edodes) and mealworm (Tenebrio molitor) as dog food attractant

Widely Targeted Metabolomics Analysis of the Changes to Key Non-volatile Taste Components in Stropharia rugosoannulata Under Different Drying Methods

Contact Info

Product

Resources

About