Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC–MS-O and LC-DAD-ESI-MS/MS

Selli, Serkan; Güçlü, Gamze; Sevindik, Onur; Kelebek, Haşim

doi:10.1016/j.foodchem.2021.129576

Cited by 53 publications

(30 citation statements)

References 33 publications

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“…is may be due to the oxidation of some fatty acids by lipoxygenase, the reduction of some aldehydes by alcohol dehydrogenase, and the hydrolysis of esters. Comparable results were also conveyed in shiitake mushrooms by Selli et al [23].…”

Section: Differences Of Flavor Substances In Peas With Differentsupporting

confidence: 62%

Characterization of Volatile Component Changes in Peas under Different Treatments by GC-IMS and GC-MS

Zhang

Zhuang³

et al. 2021

Journal of Food Quality

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Volatile profiles of peas under 9 kinds of different treatments including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying were characterized by GC-IMS and GC-MS. The differences of volatile compounds in different peas were observed from the characteristic fingerprints by GC-IMS. The Venn diagram found that the common flavor substances codetected by GC-IMS and GC-MS were n-hexanal, nonanal, 1-octene-3-ol, benzaldehyde, 6-methyl-5-hepten-2-one, trans-2-octenal, and 2-ethyl-3,5-dimethylpyrazine, which were speculated to be the key flavor substances of peas. The cluster analysis of the heat map conducted towards the differences of volatile components in peas under different treatments; the results indicated that peas could be mainly divided into four groups, which was consistent with the above conclusion of GC-IMS. Eight sensory descriptors were used to evaluate the aroma notes: sweet flowers, fat fragrance, waxy aldehydes, mushroom hay, roasted potato with nuts, vegetable-like bean, spicy dry tar, and bitter almond from the sensory analysis, and the sensory analysis also showed good agreement with the results of GC-IMS and GC-MS. The results indicated that the volatile compounds of peas under different treatments could be visualized and identified quickly via GC-IMS, and the samples could be clearly classified based on the difference of volatile compounds. Practical Application. In the study, fingerprints coupled with cluster analysis were a visualized method for the identification of volatile compounds. Meanwhile, a new method, the Venn diagram with OAV, was used to identify the key-aroma of products. Finally, a rapid method is established to classify products by GC-IMS. In future practical applications, GC-IMS can be used to classify products from different origins and different manufacturers. Similarly, it can identify fake and inferior products and whether the products have deteriorated. In addition, this research will provide a new strategy to find the relationship between flavor compounds and various processed technology towards different cereals.

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Section: Differences Of Flavor Substances In Peas With Differentsupporting

confidence: 62%

Characterization of Volatile Component Changes in Peas under Different Treatments by GC-IMS and GC-MS

Zhang

Zhuang³

et al. 2021

Journal of Food Quality

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“…Isobornyl acetate, benzaldehyde and 1-octen-3-ol were the only compounds identified and quantified in shade-dried basil samples apart from the terpenes. Hamed et al (2020) reported that the isobornyl acetate is the major aroma compound found in Moluccella laevis L. also known as the Bells-of-Ireland, while 1-octen-3-ol is accepted as the marker aroma compound providing the mushroom odor (Selli et al, 2021).…”

Section: The Effect Of Drought Stress On Volatile Profile Of Basilmentioning

confidence: 99%

Effect of drought stress induced by PEG 6000 on Ocimum basilicum L. aroma profile

Sevindik

Selli

2021

Food Processing Preservation

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The present study was aimed to examine the effect of applied drought stress using different rates of PEG 6000 (polyethylene glycol) on morphology, stomatal closure, chemical structure, and volatile profile of basil. Expectedly, the highest shoot and root lengths observed at control were 16.2 cm and 15% PEG treatments (7.5 cm), respectively. Stomatal openness apparently closed with an increasing rate of drought.Release of volatile compounds from the basil leaves was increased with the increased rate of the applied drought stress and aroma profile of dominant volatiles. Terpenes were found to be the most abundant chemical group and their concentrations altered significantly with PEG treatments. Methyleugenol was detected as the major terpene in control, and 5% and 10% PEG samples, while linalool was the prominent compound in 15% PEG sample. FTIR spectrum supported the GC results being differentiated significant, especially in the fingerprint region. Novelty Impact Statement:This study is a first proof of the relationship between aroma and drought stress induced by PEG 6000 in Ocimum basilicum. Drought stress simulators such as PEG 6000 showed a significant impact on morphology and aroma compounds. Additionally it is proved that this chemical is not penetrable for the plant and therefore it can be used or controlled as an aroma enhancer.

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“…Selli et al. (2021) reported that heat treatment significantly reduced the amount of 1‐octen‐3‐one produced. However, none of the previously reported ketones were detected in our study, which maybe because of the degradation of ketone compounds during the thermal processes.…”

Section: Resultsmentioning

confidence: 99%

“…Xu et al (2019b) reported that dihydro-β-ionone and 1-octen-3-one were the main aromatic compounds in Volvariella volvacea mushrooms and presented high aroma intensities. Selli et al (2021) reported that heat treatment significantly reduced the amount of 1-octen-3-one produced. However, none of the previously reported ketones were detected in our study, which maybe because of the degradation of ketone compounds during the thermal processes.…”

Section: Ketonesmentioning

confidence: 99%

Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)

Hou

Wei

Sun

et al. 2022

Journal of Food Science

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Temperature is one of the most important factors for drying edible mushrooms. To evaluate the effects of different hot‐air drying (HAD) temperatures on the umami taste and aroma profile of Suillus granulatus (S. granulatus) mushrooms, we measured umami substances and volatile compounds of S. granulatus dried at 40°C, 50°C, 60°C, 70°C, and 80°C. Results showed that when dried at 60°C, S. granulatus exhibited significantly higher (p < 0.05) equivalent umami concentration, taste activity values of glutamic acid (Glu) and 5′‐guanosine monophosphate (5′‐GMP), and electronic tongue umami sensory scores. The results identified a total of 71 volatile components of which geranylacetone, benzaldehyde, phenylethyl alcohol, and 3‐methylbutanoic acid were the dominant compounds. Sensory evaluation and relative odor activity values (ROAVs) revealed that 16 volatile compounds were the key volatile organic compounds contributing mushroom‐like and sweet odor to the overall aroma of S. granulatus; these included 1‐octen‐3‐ol (ROAV: 15.11‐62.06) and ethyl phenylacetate (ROAV: 13.62‐79.11). The drying temperature changed the aroma profile of S. granulatus. Furthermore, the mushroom dried at 60°C had a more desirable mushroom‐like and almond odor. It was, therefore, proposed that HAD at 60°C was optimal for retaining a pleasant flavor in S. granulatus. This study provides a theoretical basis for the optimal drying condition selection for the mushroom processing industry. Practical Application Hot‐air drying at 60°C can significantly retain the flavor of S. granulatus and is an optimal temperature for mushroom drying.

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Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC–MS-O and LC-DAD-ESI-MS/MS

Cited by 53 publications

References 33 publications

Characterization of Volatile Component Changes in Peas under Different Treatments by GC-IMS and GC-MS

Characterization of Volatile Component Changes in Peas under Different Treatments by GC-IMS and GC-MS

Effect of drought stress induced by PEG 6000 on Ocimum basilicum L. aroma profile

Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)

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