| Title: | An unattended HS-SPME-GC-MS/MS combined with a novel sample preparation strategy for the reliable quantitation of C8 volatiles in mushrooms: A sample preparation strategy to fully control the volatile emission |
| Author(s): | Jung MY; Lee DE; Baek SH; Lim SM; Chung IM; Han JG; Kim SH; |
| Address: | "Department of Food Science and Biotechnology, Graduate School, Woosuk University, 443 Samnye-ro, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea. Electronic address: munjung@woosuk.ac.kr. Department of Food Science and Biotechnology, Graduate School, Woosuk University, 443 Samnye-ro, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea; Institute of Jinan Red Ginseng, Jinan-gun, Jeonbuk Province, Republic of Korea. Department of Food Science and Biotechnology, Graduate School, Woosuk University, 443 Samnye-ro, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea. Department of Crop Science, College of Sanghuh Life Science, Kunkuk University, Seoul, Republic of Korea. National Institute of Horticultural and Herbal Science, Rural Development Administration, Eumsung, Chungbuk Province, Republic of Korea" |
| DOI: | 10.1016/j.foodchem.2020.128998 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Eight carbon (C8) compounds are the key characteristic flavors of mushrooms. The quantitative analysis of the volatiles in mushrooms is challenging especially with the unattended HS-SPME-GC-MS. An unattended HS-SPME-GC-MS/MS in combination with novel sample preparation of the complete control of volatile emissions was developed for the quantitation of the C8 volatiles in mushrooms. The sample preparation strategy was composed of freeze-drying, rehydration, and the addition of a 15% citric acid solution. With this strategy, the volatile emission from mushroom was fully controlled at a certain time point. This method was found to be highly reliable, sensitive, precise, and accurate. This method was successfully applied to measure the contents of the C8 volatiles in the beech, button, and shiitake mushrooms. 1-Octene-3-ol was the most predominant compound in the mushrooms, representing 62.4, 69.0, and 89.2% of the total C8 volatiles in the beech, button, and shiitake mushrooms, respectively" |
| Keywords: | Agaricales/*chemistry/metabolism Flavoring Agents/analysis Gas Chromatography-Mass Spectrometry/*methods Limit of Detection Principal Component Analysis Shiitake Mushrooms/chemistry/metabolism Solid Phase Microextraction Tandem Mass Spectrometry Volatile; |
| Notes: | "MedlineJung, Mun Yhung Lee, Da Eun Baek, Sun Hye Lim, Su Min Chung, Ill-Min Han, Jae-Gu Kim, Seung-Hyun eng England 2021/01/17 Food Chem. 2021 Jun 15; 347:128998. doi: 10.1016/j.foodchem.2020.128998. Epub 2021 Jan 7" |
