Dynamic changes and formation of key contributing odorants with amino acids and reducing sugars as precursors in shiitake mushrooms during hot air drying.
Food Chem
; 424: 136409, 2023 Oct 30.
Article
in En
| MEDLINE
| ID: mdl-37220684
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 R2 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.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Shiitake Mushrooms
/
Volatile Organic Compounds
Language:
En
Journal:
Food Chem
Year:
2023
Document type:
Article
Affiliation country:
China