Identification of Characteristic Flavor Compounds and Quality Evaluation of <i>Butyriboletus roseoflavus</i> from Different Regions in Yunnan
<i>Butyriboletus roseoflavus</i> is a rare wild edible mushroom. Yet, the relationship between its chemical composition and quality, as well as the influence of geographic origin on its flavor profile, remains unclear. In this study, ultra-performance liquid chromatography–tandem mass sp...
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2025-05-01
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| author | Ling Song Qiming Zhao Xuebin Shao Xiangqian Lv Juan Lu Ruiping Luo Yurong Liu Xing Zhou Qiang Li Mingying Gui |
| author_facet | Ling Song Qiming Zhao Xuebin Shao Xiangqian Lv Juan Lu Ruiping Luo Yurong Liu Xing Zhou Qiang Li Mingying Gui |
| author_sort | Ling Song |
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| description | <i>Butyriboletus roseoflavus</i> is a rare wild edible mushroom. Yet, the relationship between its chemical composition and quality, as well as the influence of geographic origin on its flavor profile, remains unclear. In this study, ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS) and headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) were used to investigate flavor differences and influencing factors among samples from different regions. Seventeen key volatile compounds (OAV > 1) were identified, with α-pinene, styrene, octanal, 1,3,5-trithiane, and 2,4-undecadienal being the primary aroma contributors. Six characteristic taste-active compounds (TAV > 1) were detected, among which Glu, Ala, and His played dominant roles. Differential metabolites were mainly enriched in nucleotides and their derivatives, suggesting their importance in environmental adaptation and quality formation. Correlation analysis revealed that the abundance of key metabolites was closely related to geographic origin: temperature, humidity, light intensity, and CO<sub>2</sub> concentration mainly influenced aroma variation, while taste differences were associated with soil electrical conductivity and microclimatic changes mediated by altitude. These findings provide a comprehensive understanding of the flavor characteristics of <i>B. roseoflavus</i> and offer a theoretical basis for its future processing and utilization. |
| format | Article |
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| institution | OA Journals |
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| language | English |
| publishDate | 2025-05-01 |
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| spelling | doaj-art-371fbda9da184ee1b6a3cc66d0c4c4eb2025-08-20T02:33:55ZengMDPI AGFoods2304-81582025-05-011410167610.3390/foods14101676Identification of Characteristic Flavor Compounds and Quality Evaluation of <i>Butyriboletus roseoflavus</i> from Different Regions in YunnanLing Song0Qiming Zhao1Xuebin Shao2Xiangqian Lv3Juan Lu4Ruiping Luo5Yurong Liu6Xing Zhou7Qiang Li8Mingying Gui9College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Agriculture and Biotechnology, Yunnan Agricultural University, Kunming 650201, ChinaThe State-Owned Forest Farm in Longyang District Baoshan City, Baoshan 678000, ChinaLibrary, Yunnan Agricultural University, Kunming 650201, ChinaYunnan Plateau Characteristic Agricultural Industry Research Institute, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaYunnan Plateau Characteristic Agricultural Industry Research Institute, Yunnan Agricultural University, Kunming 650201, China<i>Butyriboletus roseoflavus</i> is a rare wild edible mushroom. Yet, the relationship between its chemical composition and quality, as well as the influence of geographic origin on its flavor profile, remains unclear. In this study, ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS) and headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) were used to investigate flavor differences and influencing factors among samples from different regions. Seventeen key volatile compounds (OAV > 1) were identified, with α-pinene, styrene, octanal, 1,3,5-trithiane, and 2,4-undecadienal being the primary aroma contributors. Six characteristic taste-active compounds (TAV > 1) were detected, among which Glu, Ala, and His played dominant roles. Differential metabolites were mainly enriched in nucleotides and their derivatives, suggesting their importance in environmental adaptation and quality formation. Correlation analysis revealed that the abundance of key metabolites was closely related to geographic origin: temperature, humidity, light intensity, and CO<sub>2</sub> concentration mainly influenced aroma variation, while taste differences were associated with soil electrical conductivity and microclimatic changes mediated by altitude. These findings provide a comprehensive understanding of the flavor characteristics of <i>B. roseoflavus</i> and offer a theoretical basis for its future processing and utilization.https://www.mdpi.com/2304-8158/14/10/1676edible mushroomaromatastequalitygeographic origin |
| spellingShingle | Ling Song Qiming Zhao Xuebin Shao Xiangqian Lv Juan Lu Ruiping Luo Yurong Liu Xing Zhou Qiang Li Mingying Gui Identification of Characteristic Flavor Compounds and Quality Evaluation of <i>Butyriboletus roseoflavus</i> from Different Regions in Yunnan Foods edible mushroom aroma taste quality geographic origin |
| title | Identification of Characteristic Flavor Compounds and Quality Evaluation of <i>Butyriboletus roseoflavus</i> from Different Regions in Yunnan |
| title_full | Identification of Characteristic Flavor Compounds and Quality Evaluation of <i>Butyriboletus roseoflavus</i> from Different Regions in Yunnan |
| title_fullStr | Identification of Characteristic Flavor Compounds and Quality Evaluation of <i>Butyriboletus roseoflavus</i> from Different Regions in Yunnan |
| title_full_unstemmed | Identification of Characteristic Flavor Compounds and Quality Evaluation of <i>Butyriboletus roseoflavus</i> from Different Regions in Yunnan |
| title_short | Identification of Characteristic Flavor Compounds and Quality Evaluation of <i>Butyriboletus roseoflavus</i> from Different Regions in Yunnan |
| title_sort | identification of characteristic flavor compounds and quality evaluation of i butyriboletus roseoflavus i from different regions in yunnan |
| topic | edible mushroom aroma taste quality geographic origin |
| url | https://www.mdpi.com/2304-8158/14/10/1676 |
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