Effects of Different Oil Thermal Processing Treatments on the Flavors of Matsutake Analyzed Based on QDA and GC-IMS Techniques
This study aimed to identify the effects of different oil processing treatments on the flavor characteristics of matsutake.Fresh matsutake mushrooms were fried with butter,olive oil and lard respectively,quantitative de-scriptive analysis(QDA)and gas chromatography-ion mobility spectrometry(GC-IMS)were applied to analyze the changes of volatile flavor compounds.The effects of oil treatments on the flavors of matsutake mushrooms were an-alyzed by multivariate chemical statistical methods such as principal component,clustering,heat map,relative odor activity value and orthogonal partial least square methods.The results showed that butter processed matsutake pre-sented better popcorn and mushroom odors,olive oil processed matsutake showed lighter flavors,and lard processed matsutake could make the characteristic flavors of diesel and gasoline more prominent.Besides,a total of 47 volatile flavor compounds were identified by GC-IMS,and the main compounds of matsutake after oil frying were ketones(31.30％～36.26％)and alcohols(26.64％～28.92％).There were 24 volatile flavor compounds with ROAV＞1,among which 3-octanone(D)presented the greatest effects on the flavors.Butter processing resulted in better popcorn flavor with 2-methylpyrazine(ROAV=21.8,1.59 times that of olive oil processing),better mushroom flavor with 2-heptol(ROAV=11.2,1.5 times that of lard processing),and better gasoline and diesel characteristic flavors with 2-octanone(ROAV=5.8,1.9 times that of olive oil processing).In conclusion,the processing of vegetable oil had little effects on the flavors of matsutake,while the processing of animal oil presented greater effects.These results can provide refer-ences for regulating the flavor qualities of matsutake mushrooms.
matsutakeoilquantitative sensory descriptiongas chromatography-ion mobility spectrometrycom-poundsmultivariate chemical statistics
万方数据
维普
