Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC–MS

Weilan Li; Luxi Zi; Ningmeng Xu; Hao Yang; Shihao Dong; Fen Qin; Lei Guo

Food Chemistry: X (Oct 2024)

Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC–MS

Weilan Li,
Luxi Zi,
Ningmeng Xu,
Hao Yang,
Shihao Dong,
Fen Qin,
Lei Guo

Affiliations

Weilan Li: The Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming, Yunnan, 650224, China; College of Biological Science and Food Engineering, Southwest Forestry University, Kunming, Yunnan, 650224, China
Luxi Zi: The Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming, Yunnan, 650224, China; College of Biological Science and Food Engineering, Southwest Forestry University, Kunming, Yunnan, 650224, China
Ningmeng Xu: The Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming, Yunnan, 650224, China; College of Biological Science and Food Engineering, Southwest Forestry University, Kunming, Yunnan, 650224, China
Hao Yang: The Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming, Yunnan, 650224, China; College of Biological Science and Food Engineering, Southwest Forestry University, Kunming, Yunnan, 650224, China
Shihao Dong: The Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming, Yunnan, 650224, China; College of Biological Science and Food Engineering, Southwest Forestry University, Kunming, Yunnan, 650224, China
Fen Qin: The Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming, Yunnan, 650224, China; College of Biological Science and Food Engineering, Southwest Forestry University, Kunming, Yunnan, 650224, China
Lei Guo: The Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming, Yunnan, 650224, China; College of Biological Science and Food Engineering, Southwest Forestry University, Kunming, Yunnan, 650224, China; Corresponding author at: The Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming, Yunnan 650224, China.

Journal volume & issue: Vol. 23
p. 101601

Abstract

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In this study, E-nose, HS-GC-IMS, and HS-SPME-GC–MS technologies were used to evaluate the flavor characteristics of the pileus and stipe of Boletus edulis from eight origins. 23 key Volatile organic compounds (VOCs) with odor activity values (OAVs) > 1 were identified, and 19 aroma types have been identified in Boletus edulis at the same time. Vegetable and earthy were defined as the dominant aroma types for all pileus and stipe samples. Balsamic and musty were the main and characteristic aroma types for the pileus. The highest concentrations of VOCs in the pileus and stipe were originated from Chuxiong Prefecture and Aba Prefecture, respectively. 19 and 16 key VOCs were detected Chuxiong pileus and Aba stipe, respectively, and Methional was the decisive compound that influenced the vegetable aroma type. The results of this study could be helpful for flavor identification and application of pileus and stipe from Boletus edulis.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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