| Title: | Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose |
| Author(s): | Yang W; Yu J; Pei F; Mariga AM; Ma N; Fang Y; Hu Q; |
| Address: | "College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Faculty of Agriculture and Environmental Studies, Chuka University, P.O. Box 109-60400, Chuka, Kenya. College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: qiuhuihu@njue.edu.cn" |
| DOI: | 10.1016/j.foodchem.2015.09.097 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Volatile compounds are important factors that affect the flavor quality of Flammulina velutipes, but the changes occurring during hot air drying is still unclear. To clarify the dynamic changes of flavor components during hot air drying, comprehensive flavor characterization and volatile compounds of F. velutipes were evaluated using electronic nose technology and headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. Results showed that volatile components in F. velutipes significantly changed during hot air drying according to the principal component analysis and radar fingerprint chart of electronic nose. Volatile compounds of fresh F. velutipes consisted mainly of ketones, aldehydes and alcohols, and 3-octanone was the dominant compound. Drying process could significantly decrease the relative content of ketones and promoted the generation of alcohols, acids, and esters, which became the main volatile compounds of dried F. velutipes. These may provide a theoretical basis for the formation mechanism of flavor substances in dried F. velutipes" |
| Keywords: | Alcohols/analysis Aldehydes/analysis Benzenesulfonates Desiccation Electronic Nose Esters/analysis Flammulina/*chemistry Gas Chromatography-Mass Spectrometry/*methods Ketones Principal Component Analysis Solid Phase Extraction Solid Phase Microextraction/; |
| Notes: | "MedlineYang, Wenjian Yu, Jie Pei, Fei Mariga, Alfred Mugambi Ma, Ning Fang, Yong Hu, Qiuhui eng Research Support, Non-U.S. Gov't England 2015/11/26 Food Chem. 2016 Apr 1; 196:860-6. doi: 10.1016/j.foodchem.2015.09.097. Epub 2015 Sep 30" |
