@article{MENG2024, 
author = {Fan MENG and Yiru WANG and Yuechen ZHAO and Wenqiang GUAN and Xuan WANG and Xingxing HE and Gang YAO and Xin HU},
title = {Changes of Volatile Flavor Compounds in Different Parts of Tricholoma matsutake during Shelf Life Analyzed by Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectrometry},
year = {2024},
journal = {Food Science},
volume = {45},
number = {23},
pages = {232-241},
keywords = {Tricholoma matsutake, shelf life, electronic nose, gas chromatography-ion mobility spectrometry, volatile flavor compounds},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20240602-003},
doi = {10.7506/spkx1002-6630-20240602-003},
abstract = {In order to investigate trends in the odor profiles of different parts (cap and stipe) of Tricholoma matsutake during the shelf-life, the present study used an electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) combined with principal component analysis (PCA) and cluster analysis to analyze the changes of volatile flavor substances in T. matsutake at different points of the shelf-life. The results showed that a total of 48 volatile organic compounds (VOCs), including 10 aldehydes, 6 alcohols, 5 ketones, 4 sulfur-containing compounds, 9 esters, 2 acids, 3 alkenes, 9 other volatile substances such as heterocyclic compounds, and 15 unidentified volatile compounds, were detected. The stipe contained a richer variety of volatile substances than the cap. In general, the types and contents of volatile substances in T. matsutake continued to decrease during the shelf-life period. The inflection point of volatile substances occurred after around 24 h for the cap, and after both around 12 and 48 h for the stipe. In conclusion, the combination of electronic nose and GC-IMS can be used to quickly and intuitively analyze the differences in volatiles between the cap and stipe of T. matsutake at different time points of the shelf-life, thereby helping to determine the freshness of T. matsutake.}
}