Ashfaque Ahmed Khaskheli, Shahzor Gul Khaskheli, Wen Huang, Aijaz Hussain Soomro, Inayatullah Rajpar, Ying Liu
{"title":"用HS-SPME-GC-MS表征酸洗香菇挥发性成分及理化性质。","authors":"Ashfaque Ahmed Khaskheli, Shahzor Gul Khaskheli, Wen Huang, Aijaz Hussain Soomro, Inayatullah Rajpar, Ying Liu","doi":"10.1007/s13197-024-06106-w","DOIUrl":null,"url":null,"abstract":"<p><p>The present study was carried out to evaluate changes in the volatile composition and chemical characteristics of shitake mushroom pickled. The volatile components were characterized by methods based on headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that one sulfur compounds, 1,2,4-trithiolane and lenthionine, were identified in control. However, pickle inoculated with <i>Lb. casei</i> produced lenthionine compound was detected. The pickled inoculated with lactic culture <i>Lb.BB-46</i> confirmed four sulfur compounds, 1,2,4-trithiolane, 1,2,4,5-tetrathiane, lenthionine and pentathiepane. Study further revealed that three organic acids were found in the <i>Lb. casei</i> sample, including malic acid, citric acid and acetic acid. The amount of flavor 5'- nucleotides in pickled mushroom inoculated with <i>Lb.BB-46</i> was higher than that of <i>Lb. casei</i> and control sample. The change in pickled was most likely due to variations in quality, processing technique, and storage conditions of the pickled vegetable. We explained SPME/GC-MS as a practical instrument for monitoring volatile compounds in pickled and provide important information for investigating the process in <i>fermentation</i> products.</p><p><strong>Graphical abstract: </strong></p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06106-w.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 7","pages":"1328-1337"},"PeriodicalIF":2.6000,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173999/pdf/","citationCount":"0","resultStr":"{\"title\":\"Characterization of volatile compounds and physicochemical properties of Shiitake Mushrooms pickled using HS-SPME-GC-MS.\",\"authors\":\"Ashfaque Ahmed Khaskheli, Shahzor Gul Khaskheli, Wen Huang, Aijaz Hussain Soomro, Inayatullah Rajpar, Ying Liu\",\"doi\":\"10.1007/s13197-024-06106-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The present study was carried out to evaluate changes in the volatile composition and chemical characteristics of shitake mushroom pickled. The volatile components were characterized by methods based on headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that one sulfur compounds, 1,2,4-trithiolane and lenthionine, were identified in control. However, pickle inoculated with <i>Lb. casei</i> produced lenthionine compound was detected. The pickled inoculated with lactic culture <i>Lb.BB-46</i> confirmed four sulfur compounds, 1,2,4-trithiolane, 1,2,4,5-tetrathiane, lenthionine and pentathiepane. Study further revealed that three organic acids were found in the <i>Lb. casei</i> sample, including malic acid, citric acid and acetic acid. The amount of flavor 5'- nucleotides in pickled mushroom inoculated with <i>Lb.BB-46</i> was higher than that of <i>Lb. casei</i> and control sample. The change in pickled was most likely due to variations in quality, processing technique, and storage conditions of the pickled vegetable. 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Characterization of volatile compounds and physicochemical properties of Shiitake Mushrooms pickled using HS-SPME-GC-MS.
The present study was carried out to evaluate changes in the volatile composition and chemical characteristics of shitake mushroom pickled. The volatile components were characterized by methods based on headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that one sulfur compounds, 1,2,4-trithiolane and lenthionine, were identified in control. However, pickle inoculated with Lb. casei produced lenthionine compound was detected. The pickled inoculated with lactic culture Lb.BB-46 confirmed four sulfur compounds, 1,2,4-trithiolane, 1,2,4,5-tetrathiane, lenthionine and pentathiepane. Study further revealed that three organic acids were found in the Lb. casei sample, including malic acid, citric acid and acetic acid. The amount of flavor 5'- nucleotides in pickled mushroom inoculated with Lb.BB-46 was higher than that of Lb. casei and control sample. The change in pickled was most likely due to variations in quality, processing technique, and storage conditions of the pickled vegetable. We explained SPME/GC-MS as a practical instrument for monitoring volatile compounds in pickled and provide important information for investigating the process in fermentation products.
Graphical abstract:
Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06106-w.
期刊介绍：
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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