Expression of terpene synthase-related genes in parents and offspring of Flammulina filiformis based on differences in volatile aroma components

Lu, Huan; Song, Wenjing; Shang, Xiaodong; Liu, Jianyu; Zhang, Dan; Li, Liang; Wang, Ruijuan; Zhai, Xiaoting; Feng, Tao

doi:10.1016/j.fochms.2022.100156

Cited by 3 publications

(2 citation statements)

References 27 publications

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“…Notably, 3-hydroxy-2-butanone and isopentyl 3-methylbutanoate showed a significant correlation with sweet notes. 3-hydroxy-2-butanone, which has been identified as a key aroma compound in F. filiformis , was linked to the quality of “creamy” in previous studies [ 40 ]. In addition, nonanoic acid contributed to a cheese-like odor, whereas octanal played a vital role in fruity notes.…”

Section: Resultsmentioning

confidence: 99%

Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

Song,

Sun,

et al. 2024

Foods

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Flammulina filiformis (F. filiformis) is called the ‘benefiting intelligence’ mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of F. filiformis. A thorough analysis of aroma differences is essential to improve the aroma of high-yield strains. This study employed a combination of gas chromatography–mass spectrometry–olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) to analyze the variations in aroma compounds. Then, the contribution of the odorants was determined using flavor dilution (FD) factors and odor activity values (OAVs). Aroma omission and recombination experiments were used to identify the key odorants. A total of 16 key aroma compounds were characterized in F. filiformis, along with four eight-carbon volatiles (3-octanone, 3-octanol, octanal, and 1-octen-3-ol). Finally, the dominant aroma characteristic was “sweet” for the yellow strain, while it was “green” for the white strain. More research is required to investigate the enzymes and corresponding genes that regulate the synthesis of aroma compounds in F. filiformis for future breeding programs.

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Section: Resultsmentioning

confidence: 99%

Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

Song,

Sun,

et al. 2024

Foods

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“…The contents of crude protein, crude fiber, crude fat, and crude polysaccharides were measured. The assay was performed with reference to the methods of Filipa S [21], Lu et al [22]. An automatic Kjeldahl nitrogen analyzer (Kjeltec8400, FOSS, Hilleroed, Denmark) was used to determine crude protein content.…”

Section: Main Nutritional Qualitiesmentioning

confidence: 99%

Effects of Different Carbon and Nitrogen Ratios on Yield, Nutritional Value, and Amino Acid Contents of Flammulina velutipes

Han,

Sun,

Huang

et al. 2024

Life

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The carbon-to-nitrogen (C/N) ratio in the cultivation medium significantly influences the growth rate, vigor of mycelium, yield of fruiting bodies, and their nutritional composition. Recently, agricultural and forestry wastes have been increasingly used in cultivating Flammulina velutipes. However, systematic research on how these materials affect the nutritional and functional properties of the fruiting bodies is lacking. This study investigated the effects of different C/N ratios on F. velutipes cultivation. We evaluated the agronomic traits, nutritional composition, and flavor compounds of the fruiting bodies. Our findings reveal that an optimal C/N ratio of 27:1 in the composted substrates enhances the total yield of fruiting bodies, with 25.1% soybean straw as the primary raw material. This ratio also significantly increases the levels of crude protein, total amino acids, and essential amino acids in the fruiting bodies (p < 0.05). Fruiting bodies from the high-nitrogen (HN) treatment showed the highest content of umami amino acids and equivalent umami concentration value. Additionally, we employed an untargeted liquid chromatography–mass spectrometry (LC-MS)-based metabolomics approach to analyze the metabolite profiles of fruiting bodies cultivated in high-nitrogen (HN), medium-nitrogen (MN), and low-nitrogen (LN) substrates. We found that the carbon–nitrogen ratio can affect the flavor and quality of fruiting bodies by regulating amino acid biosynthesis and metabolism and other related pathways. Our results suggest that a C/N ratio of 27:1 offers numerous benefits for the cultivation of F. velutipes with comprehensive analyses and has promising application prospects.

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Volatile compounds and aroma characteristics of mushrooms: a review

Deng,

Li,

Liu

et al. 2023

Critical Reviews in Food Science and Nutrition

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Expression of terpene synthase-related genes in parents and offspring of Flammulina filiformis based on differences in volatile aroma components

Cited by 3 publications

References 27 publications

Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

Effects of Different Carbon and Nitrogen Ratios on Yield, Nutritional Value, and Amino Acid Contents of Flammulina velutipes

Volatile compounds and aroma characteristics of mushrooms: a review

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