Volatile profiles of two genotype Agaricus bisporus species at different growth stages. (February 2021)

• Record Type: Journal Article
• Authors: Feng, Tao; Yang, Moyao; Ma, Bowen; Zhao, Yu; Zhuang, Haining; Zhang, Jingsong; Chen, Da
• Is Part Of: Food research international. Volume 140(2021)
• Publication Date: 2021-02
• Subjects: Agaricus bisporus -- GC-MS -- Key-aroma -- Venn diagram -- PCA -- Non-eight carbon compound; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109761
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: A total 67 volatile compounds of two genotype mushrooms species in different growth stages were determined. An improved method, Venn diagram with OAV, was used to identify the key-aroma of Agaricus bisporus. Eight carbon volatile substances may be affected by non-eight carbon substances during the mushroom growth stages. 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.