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Food Chem

Title:		Comparison of flavour qualities of mushrooms (Flammulina velutipes) packed with different packaging materials
Author(s):		Donglu F; Wenjian Y; Kimatu BM; Liyan Z; Xinxin A; Qiuhui H;
Address:		"College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China. Electronic address: 2014208007@njau.edu.cn. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210046, PR China. Electronic address: lingwentt@163.com. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China; Department of Dairy and Food Science and Technology, Egerton University, Egerton, Kenya. Electronic address: muinde.bk@gmail.com. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China. Electronic address: zhlychen@njau.edu.cn. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China. Electronic address: anxinxin@njau.edu.cn. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China. Electronic address: qiuhuihu@njau.edu.cn"
Journal Title:		Food Chem
Year:		2017
Volume:		20170401
Issue:
Page Number:		1 - 9
DOI:		10.1016/j.foodchem.2017.03.161
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"To clarify the dynamic changes of flavour components in mushrooms packed with different packaging materials during storage, comprehensive flavour characterization, non-volatile and volatile compounds of Flammulina velutipes were evaluated using electronic nose (E-nose), electronic tongue (E-tongue) technology and headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. Results showed that volatile compounds of fresh F. velutipes mainly consisted of ketones and alcohols, with 3-octanone being the predominant compound. After storage, volatile components significantly changed in mushrooms packed with normal packaging material (Normal-PM) according to the GC-MS analysis and radar fingerprint chart of electronic nose. The ethanol accumulation was inhibited by nanocomposite packaging materials (Nano-PM). Besides, both radar graph and PCA of E-tongue signals could differentiate the samples from different packaging and storage time. In general, these results may provide a profile of flavour substances and explain mechanism of flavour changes in F. velutipes over storage period"
Keywords:		*Flammulina *Flavoring Agents *Food Packaging Gas Chromatography-Mass Spectrometry Volatile Organic Compounds Flammulina velutipes Flavour Nanocomposite packaging Preservation;
Notes:		"MedlineDonglu, Fang Wenjian, Yang Kimatu, Benard Muinde Liyan, Zhao Xinxin, An Qiuhui, Hu eng England 2017/05/12 Food Chem. 2017 Oct 1; 232:1-9. doi: 10.1016/j.foodchem.2017.03.161. Epub 2017 Apr 1"