Formation of key aroma compounds in Agrocybe aegerita during hot air drying: Amino acids and reducing sugars identified as flavor precursors

IF 5.4 2区医学 Q2 MATERIALS SCIENCE, BIOMATERIALS

ACS Biomaterials Science & Engineering Pub Date : 2024-11-09 DOI:10.1016/j.foodchem.2024.141975

Fan Yang, Erbao Chen, Anzhen Fu, Ye Liu, Shuang Bi

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引用次数: 0

Abstract

Agrocybe aegerita is a type of mushroom widely popular among consumers for its unique flavor. In this study, aroma properties and key aroma-active compounds (AACs) in fresh and dried A. aegerita were identified by molecular sensory science. The flavor characteristics are more abundant in A. aegerita Yang, Yu, et al., 2022 to hot air drying (HAD), especially nutty, roasted, smoky and meaty, while raw mushroom and earthy were significantly reduced, which can be attributed to the shift of key AACs from aldehydes and ketones to heterocyclic and sulfur-containing compounds during HAD. Pearson correlation analysis and validation experiments showed that the Maillard reaction between methionine (Met) and ribose was the main pathway for producing “meaty” compounds like dimethyl trisulfide and 3-methylthiopropanal. Moreover, dimethyl trisulfide and 3-methylthiopropanal production showed a nonlinear fit with increasing Met and ribose contents. The study provides a theoretical basis for A. aegerita as a novel meat flavor condiment.

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热空气干燥过程中 Agrocybe aegerita 主要香味化合物的形成：氨基酸和还原糖被确定为香味前体物质

姬松茸（Agrocybe aegerita）是一种因其独特风味而广受消费者欢迎的蘑菇。本研究通过分子感官科学鉴定了新鲜和干燥姬松茸的香气特性和关键香气活性化合物（AACs）。经热空气干燥（HAD）后，2022 年的 Aegerita 杨、余等人蘑菇的风味特征更为丰富，尤其是坚果味、烤味、烟熏味和肉味，而生蘑菇和泥土味则明显减少，这可能是由于在热空气干燥过程中，关键的芳香活性化合物从醛和酮转移到了杂环和含硫化合物。皮尔逊相关分析和验证实验表明，蛋氨酸（Met）和核糖之间的马氏反应是产生二甲基三硫醚和 3-甲硫基丙醛等 "肉味 "化合物的主要途径。此外，二甲基三硫醚和 3-甲硫基丙醛的产生与 Met 和核糖含量的增加呈非线性拟合。该研究为将 A. aegerita 用作新型肉味调味品提供了理论依据。

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来源期刊

ACS Biomaterials Science & Engineering Materials Science-Biomaterials

CiteScore

10.30

自引率

3.40%

发文量

413

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