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Food Chem

Title:		Dynamic changes and formation of key contributing odorants with amino acids and reducing sugars as precursors in shiitake mushrooms during hot air drying
Author(s):		Chen D; Sheng M; Wang S; Chen X; Leng A; Lin S;
Address:		"National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Liaoning Engineering Research Center of Special Dietary Food, China. National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Liaoning Engineering Research Center of Special Dietary Food, China. Electronic address: linsongyi730@163.com"
Journal Title:		Food Chem
Year:		2023
Volume:		20230518
Issue:
Page Number:		136409 -
DOI:		10.1016/j.foodchem.2023.136409
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The dynamic variations in key contributing odorants, amino acids and reducing sugars in shiitake mushrooms during hot-air drying were determined by gas chromatography-mass spectrometry (GC-MS), high performance liquid chromatography-tandem mass (HPLC-MS/MS) and ion chromatography (IC). The potential precursors were explored by the partial least squares-discriminant analysis and Pearson correlation analysis, and Met, Cys, and ribose were considered as the possible precursors of dimethyl trisulfide and lenthionine. The verification experiments in the absence and presence of shiitake mushroom matrix further confirmed that Met and its interaction with ribose both contributed to generating dimethyl trisulfide. The polynomial nonlinear fitting curve could better represent the dose-effect relationships of Met and Met-ribose to produce dimethyl trisulfide with R(2) of 0.9579 and 0.9957. Conversely, ribose, Cys or Cys-ribose were verified to be unable to form the key contributing odorants. Collectively, the results provided a method to reveal precursors and generation pathway of odorants"
Keywords:		Tandem Mass Spectrometry Amino Acids/analysis *Shiitake Mushrooms/chemistry Odorants/analysis Ribose *Volatile Organic Compounds Amino acids Key contributing odorants Precursors Reducing sugars Verification experiments;
Notes:		"MedlineChen, Dong Sheng, Menglong Wang, Silu Chen, Xiuhan Leng, Aoxue Lin, Songyi eng England 2023/05/23 Food Chem. 2023 Oct 30; 424:136409. doi: 10.1016/j.foodchem.2023.136409. Epub 2023 May 18"