Effect of drying temperature on composition of edible mushrooms: Characterization and assessment via HS-GC-MS and IR spectral based volatile profiling and chemometrics

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2024.100819

Chuanmao Zheng , Jieqing Li , Honggao Liu , Yuanzhong Wang

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Abstract

Edible wild mushrooms are one of the popular ingredients due to their high quality and unique flavor and nutrients. To gain insight into the effect of drying temperature on its composition, 86 Boletus bainiugan were divided into 5 groups and dried at different temperatures. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used for the identification of volatile organic compounds (VOCs) of Boletus bainiugan. The 21 differential VOCs that distinguish different drying temperatures of Boletus bainiugan were identified. 65 °C retained more VOCs. There were differences in their types and content at different temperatures, proteins, polysaccharides, crude fibers, and fats. Fourier transform near-infrared (FT-NIR) spectroscopy, Fourier transform infrared (FTIR) spectroscopy, and two-dimensional correlation spectroscopy (2DCOS) images were successfully characterized for differences in the chemical composition of Boletus bainiugan. Partial least squares discriminant analysis (PLS-DA) verified the variability in the chemical composition of Boletus bainiugan with the coefficient of determination (R²) = 0.95 and predictive performance (Q²) = 0.75 with 92.31% accuracy. Next, infrared spectroscopy provides a fast and efficient assessment of the content of Boletus bainiugan nutrients (proteins, polysaccharides, crude fibers, and fats).

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干燥温度对食用菌成分的影响：通过基于 HS-GC-MS 和红外光谱的挥发性分析和化学计量学进行表征和评估

食用野生蘑菇因其优质、独特的风味和营养成分而成为广受欢迎的食材之一。为了深入了解干燥温度对其成分的影响，86 个牛肝菌被分为 5 组，并在不同温度下进行干燥。采用顶空固相微萃取-气相色谱-质谱法（HS-SPME-GC-MS）鉴定牛肝菌的挥发性有机化合物（VOCs）。结果表明，21 种不同的挥发性有机化合物可区分不同干燥温度下的牛肝菌。65 °C 保留了更多的挥发性有机化合物。在不同温度下，蛋白质、多糖、粗纤维和脂肪的种类和含量存在差异。傅立叶变换近红外光谱（FT-NIR）、傅立叶变换红外光谱（FTIR）和二维相关光谱（2DCOS）图像成功地表征了牛肝菌化学成分的差异。偏最小二乘判别分析（PLS-DA）验证了牛肝菌化学成分的变异性，判定系数（R2）= 0.95，预测性能（Q2）= 0.75，准确率为 92.31%。其次，红外光谱法可快速有效地评估牛肝菌营养成分（蛋白质、多糖、粗纤维和脂肪）的含量。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.