Volatile components of white Hypsizygus marmoreus detected by electronic nose and HS-SPME-GC-MS: Influence of four drying methods

Abstract

Four drying methods, viz hot air drying (HD), vacuum drying (VD), microwave-vacuum drying (MVD), and vacuum freeze-drying (FD), were used to dry white Hypsizygus marmoreus (WHM). The volatile and taste components of the dried WHM were comparatively analysed by electronic nose technology (E-nose) and head-space solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GS-MS). Principal component analysis (PCA) showed that E-nose could distinguish fresh WHM and four dried products clearly. Dominant volatile components in fresh WHM were found to be 1-octen-3-ol, 3-octanone, and (E)-2-nonenal. However, it was found that the drying methods caused damage to the 8-carbon compounds (C8), especially to 8-carbon alcohol greatly. For instance, HD produced more ester materials, MVD yielded more aldehyde compounds, FD brought more hydrocarbon products, and VD produced more ketone substances.

Characterization of Volatile Profiles of Six Popular Edible Mushrooms Using Headspace‐Solid‐Phase Microextraction Coupled with Gas Chromatography Combined with Chemometric Analysis

“…Chen et al. () reported that the most dominant volatile compounds of the fresh white beech mushroom were 1‐octen‐3‐ol (32.97%), followed by 3‐octanone (11.86%), and t‐2‐octenal (6.18%) in decreasing order, as determined by HS‐SPME‐GC‐MS. Our result also showed that 1‐octen‐3‐ol and t‐2‐octenal were the most abundant volatiles, but not 3‐octanone in white beech.…”

“…But in our study, 2,3,6-trimethylpyridine was not identified in white beech mushrooms. Chen et al (2017) reported that the most dominant volatile compounds of the fresh white beech mushroom were 1-octen-3-ol (32.97%), followed by 3-octanone (11.86%), and t-2-octenal (6.18%) in decreasing order, as determined by HS-SPME-GC-MS. Our result also showed that 1-octen-3-ol and t-2-octenal were the most abundant volatiles, but not 3-octanone in white beech. Button mushroom had exceptionally high level of benzaldehyde and benzyl alcohol (Table 1 and Figure 2).…”

“…A series of aliphatic C8 components, such as 1-octen-3-ol, 3-octanol, 1-octanol, 1-octen-3-one, and 3-octanone, have been reported as the major contributors to the characteristic mushroom flavor (Costa, Tedone, Grazia, Dugo, & Mondello, 2013). The profiles of volatile compounds of mushroom maybe differ with the species (Chen et al, 2017;Costa, Grazia, Grasso, & Trozzi, 2015;Costa et al, 2013;Malheiro, de Pinho, Soares, da Silva Ferreira, & Baptista, 2013;Zhou, Feng, & Ye, 2015). White beech (Hypsizygus marmoreus), brown beech (Hypsizygus tessellatus), button (Agaricus bisporus), oyster (Pleurotus ostreatus), king oyster (Pleurotus eryngii), and enoki (Flammulina velutipes) mushrooms are very popular mushroom species.…”

“…Numerous are the sample preparation procedures that can be applied to mushroom matrices (Costa, 2016). Among these, headspace-solid-phase microextraction (HS-SPME) coupled with GC has been widely accepted to the analysis of volatile components in various food matrices, due to its simplicity, selectivity, and sensitivity (Chen et al, 2017;Costa et al, 2013Costa et al, , 2015Gioacchini et al, 2005;Jung, Bock, Baik, Lee, & Lee, 1999;Kwon, Park, & Jung, 2013;Pei et al, 2016).…”

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

“…Umami substances can be found in all kinds of food including vegetables, cheese, meat, and seafood, and they are also a typical taste in mushrooms. Except for the nonvolatile components, the aroma of mushrooms also plays an important role in the sensory attributes and consumer acceptance . In L. edodes , the fragrance was mainly contributed by volatile compounds, most of which were made up of about six kinds of compounds, namely alcohols, sulphide, ketones, aldehydes, esters, and hydrocarbon.…”