Analysis of Volatile Components of Auricularia auricula from Different Origins by GC-MS Combined with Electronic Nose. (7th November 2020)

• Record Type: Journal Article
• Authors: Fu, Lijun; Yang, Gen; Liu, Li; Ma, Yongzheng; Zhang, Xiumin; Zhang, Xin; Li, Changqin; Sun, Yong
• Other Names: Liu Fuguo Academic Editor.
• Is Part Of: Journal of food quality. Volume 2020(2020)
• Publication Date: 2020-11-07
• Subjects: Food industry and trade -- Quality control -- Periodicals; Food industry and trade -- Standards -- Periodicals; Food -- Periodicals; 664.07
• DOI: 10.1155/2020/8858093
• Languages: English
• ISSNs: 0146-9428

Abstract

Abstract : Auricularia auricula is a kind of nutrient-rich edible fungus, which has the reputation of "king of vegetarians." In this paper, the electronic nose combined with GC-MS technology was used to analyze the volatile components of A. auricula in Heilongjiang, Jilin, Shanghai, and Sichuan provinces to investigate the differences and characteristics of A. auricula in different origins. The results showed that the electronic nose could obviously distinguish the samples from Jilin and Shanghai with a high degree of discrimination, while it was inappropriate to distinguish the samples from Heilongjiang and Sichuan Province. GC-MS was used to further analyze the volatile compounds in A. auricula qualitatively and quantitatively. The results showed that 98 volatile components were detected and 23 of them were common components, including alcohols, aldehydes, acids, esters, hydrocarbons, and other volatile components. The relative content of acetic acid and diethyl azodicarboxylate in A. auricula from the four origins was relatively high. According to the relative odor activity value (ROAV), it was found that the key compounds that caused the aroma difference between different origins were 1-octene-3-ol, cis -3-nonene-1-ol, ( E )-2-octenal, ( E )-2-nonenal, ( E, E )-2, 4-nonadienal, and 3-methyl butanal.