Analysis of Volatile Flavor and Nonvolatile Taste Components of Seven Kinds of Common Edible Fungi
This study focuses on seven kinds of edible fungi,including Pleurotus eryngii,Auricularia auricula,Pleurotus ostreatus,Flammulina velutipes,Agrocybe aegerita,Lentinula edodes and Dictyophora rubrovalvata.Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to analyze their volatile flavor compounds,and their non-volatile flavor components such as free amino acids and nucleotides were evaluated.The results showed that the characteristic flavor substances in the edible fungi mainly included alcohols,aldehydes,ketones,acids and esters,among which alcohols were the most important volatile compounds in these seven edible fungi.Their total free amino acid content was 2.33-40.69 mg/g,with the highest content in Flammulina velutipes(40.69 mg/g)and the lowest content in Auricularia auricula(2.33 mg/g).Auricularia auricula is mainly composed of arginine and methionine,while others are mainly composed of glutamic acid and alanine.The total nucleotide content was 5.34-54.12 mg/g,of which the content of Lentinula edodes was the highest(54.12 mg/g),the content of Auricularia auricula was still the lowest(5.34 mg/g),mainly composed of 5'-CMP,while others are mainly composed of 5'-IMP.By exploring the main flavors and flavor composition characteristics of seven edible mushrooms,a theoretical foundation was laid for the deep processing of edible mushrooms and the development of flavor characteristic products.
万方数据
维普
