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Food Res Int

Title:		Volatile profiles of two genotype Agaricus bisporus species at different growth stages
Author(s):		Feng T; Yang M; Ma B; Zhao Y; Zhuang H; Zhang J; Chen D;
Address:		"School of Perfume and Aroma Technology, Shanghai Institution of Technology, Shanghai 201418, China. School of Perfume and Aroma Technology, Shanghai Institution of Technology, Shanghai 201418, China; National Engineering Research Center of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China. National Engineering Research Center of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China. Electronic address: zhuanghaining@saas.sh.cn. National Engineering Research Center of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China. Electronic address: syja16@saas.sh.cn. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, OH 43210, USA"
Journal Title:		Food Res Int
Year:		2021
Volume:		20201029
Issue:
Page Number:		109761 -
DOI:		10.1016/j.foodres.2020.109761
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The compositions of volatile compounds in fresh mushrooms varied with their genotype species, maturity and growth conditions. This study aimed to identify volatile compounds in five growth stages of two genotype (A15 and W192) Agaricus bisporus species and used mathematical analysis to explain result. A total of 67 different compounds were identified by HS-SPME-GC-MS. Nine key-aroma substances including alcohols, ketones and aldehydes were found by Venn diagram and odor activity values. This improved method can be quickly analyzed the different samples characteristic volatile compounds without time consuming through quantifications. The sum of aroma compounds concentration was highest in the seedling stage (0.5-1.5 cm) and decreased with growth. Meanwhile, benzene acetaldehyde and 3-octanone as dominate parts of overall-aroma maybe affected by benzaldehyde and 3-nonanon during the mushroom growth. Since the harvest stage (3-5 cm). The mushroom flavor of A15 is more abundant than that of W192, therefore, A15 is more suitable for industrial production"
Keywords:		*Agaricus/genetics Genotype Odorants *Volatile Organic Compounds Agaricus bisporus Gc-ms Key-aroma Non-eight carbon compound Pca Venn diagram;
Notes:		"MedlineFeng, Tao Yang, Moyao Ma, Bowen Zhao, Yu Zhuang, Haining Zhang, Jingsong Chen, Da eng Research Support, Non-U.S. Gov't Canada 2021/03/03 Food Res Int. 2021 Feb; 140:109761. doi: 10.1016/j.foodres.2020.109761. Epub 2020 Oct 29"