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《Journal of Nuclear Agricultural Sciences》 2018-02
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Volatile Flavor Components and Flavor Quality Evaluation of Lentinula edodes Harvested at Different Growth Stages

LI Wen;CHEN Wanchao;YANG Yan;ZHANG Jingsong;FENG Jie;YU Hailong;Key Laboratory of Edible Fungi Resources and Utilization ( South) ,Ministry of Agriculture,PR China/National Engineering Research Center of Edible Fungi/Institute of Edible Fungi,Shanghai Academy of Agriculture Sciences;Shanghai Guosen Bio-tech Co.,Ltd;  
In order to identify the characteristic flavor components of Lentinula edodes fruiting bodies,volatile flavor components of L. edodes harvested at different growth stages were extracted by solid phase micro extraction( SPME) and identified by gas chromatography-mass spectrometry( GC-MS),and electronic nose system was used to distinguish flavor diversities of L. edodes fruiting bodies. Relative odor activity value( ROAV) was calculated to evaluate the contributions of volatile flavor components,while principal component analysis( PCA) was used to reveal the characteristic flavor components during the whole growth stages of L. edodes,and to evaluate the flavor quality of L. edodes fruiting bodies.Results showed that 134 kinds of volatile flavor components were identified during the six growth stages of L. edodes,including sulfur-contained compounds,aldehyde compounds and eight carbon-contained compounds. The electronic nose system could discriminate flavor of L. edodes fruiting bodies harvested at different growth stages. Dimethyl trisulfide,1,2,4-trithiolane,dimethyl disulfide,3-methyl-butanal,( E)-2-Nonenal and 2,4-decadienal were the key flavor components of L. edades fruiting bodies,which had great contributions to its flavor during the whole growth stages. The results of PCA revealed that dimethyl trisulfide,dimethyl disulfide,1-octen-3-ol,3-methyl-butanal,hexanal,2-methyl-butanal,1-hepten-3-one,( E)-2-Nonenal,( E,E)-2,4-nonadienal and 2-undecanone were the characteristic flavor components of L. edodes fruiting bodies. L. edodes fruiting bodies with unopened pileus harvested at mature growth stages had superior qualities,while L. edodes fruiting bodies had bad qualities with their pileus fully opened. This research could provide some theory guidances for the L. edodes cultivation and utilization of its volatile flavor components.
【Fund】: 上海市自然科学基金(17ZR1412300)
【CateGory Index】: TS219
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