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- Title
利用不同培养料栽培的草菇子实体挥发性风味成分分析.
- Authors
余昌霞; 赵妍; 陈明杰; 汪虹; 李正鹏; 潘桂芳; 冯爱萍
- Abstract
Volatile components in Volvariella volvacea fruiting bodies cultivated on different substrates (Rice straw, ST; Cotton waste, CW; Cotton seed hull, CS; Spent mushroom substrate of Flammulina velutipes, SF; Spent mushroom substrate of Pleurotus eryngii, SP) were analyzed by headspace solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS). Relative odor activity value (ROAV) was calculated to evaluate the contribution of volatile flavor components to the overall flavor of V. volvacea fruiting bodies. Principal component analysis (PCA) was used to reveal the characteristic flavor components of V.volvacea cultivated on different substrates. The aroma quality of V.volvacea fruiting bodies was evaluated by the general evaluation index(GEI). And sensory evaluation was applied to verify the model accuracy. The results showed that 38 volatile components were detected in V. volvacea fruiting bodies cultivated on different substrates, of which 26 were common compounds. The detected volatile compounds were majorly aromatic compounds and aldehydes,followed by alcohols and ketones. PCA analysis of the main volatile flavor compounds showed that 3-methyl-butanal, hexanal, 1-octen-3-ol, methanethiol, 2-pentylfuran and dimethyl sulfide had great influence on the aroma of fruiting bodies. The results of GEI showed that there were significant differences in the aroma of V. volvacea cultivated on different substrates. Fruiting bodies cultivated on SP substrate had the best aroma quality, while those cultivated on SF substrate had the worst aroma quality. The sensory evaluation results were consistent with those of the above evaluation model.
- Subjects
FOOD aroma; PRINCIPAL components analysis; FLAMMULINA velutipes; DIMETHYL sulfide; RICE straw; COTTONSEED
- Publication
Acta Edulis Fungi, 2019, Vol 26, Issue 2, p37
- ISSN
1005-9873
- Publication type
Article
- DOI
10.16488/j.cnki.1005-9873.2019.02.006