Volatile Flavor of <i>Tricholoma matsutake</i> from the Different Regions of China by Using GC×GC-TOF MS
Two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) was employed to analyze the volatile flavor compounds (VOCs) of <i>Tricholoma matsutake</i> samples from six different geographical regions: CX (Chuxiong), DL (Dali), DQ (Diqing), JL (Yanji), SC (Xiaojin...
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2025-05-01
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| author | Yunli Feng Shaoxiong Liu Yuan Fang Jianying Li Ming Ma Zhenfu Yang Lue Shang Xiang Guo Rong Hua Dafeng Sun |
| author_facet | Yunli Feng Shaoxiong Liu Yuan Fang Jianying Li Ming Ma Zhenfu Yang Lue Shang Xiang Guo Rong Hua Dafeng Sun |
| author_sort | Yunli Feng |
| collection | DOAJ |
| description | Two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) was employed to analyze the volatile flavor compounds (VOCs) of <i>Tricholoma matsutake</i> samples from six different geographical regions: CX (Chuxiong), DL (Dali), DQ (Diqing), JL (Yanji), SC (Xiaojin) and XZ (Linzhi). The result indicate that a total of 2730 kinds of VOCs were identified from the fruiting bodies of six <i>T. matsutake</i> samples. The primary types of volatile organic compounds identified were 349 alcohols, 92 aldehydes, 146 carboxylic_acids, 311 esters, 742 organoheterocyclic compounds, 630 hydrocarbons, 381 ketones, 51 organic acids, and 28 derivatives and organosulfur compounds. Furthermore, PCA and PLS-DA analysis from the GC×GC-ToF-MS showed that samples from different regions could be distinguished by their VOCs. Network analysis revealed that 33 aroma compounds were identified as markers for distinguishing the samples from the six regions. The sensory attributes sweet, fruity, green, waxy, and floral were found to be more significant to the flavor profile of <i>T. matsutake</i>. 1-Nonanol, 2-Nonanone, Nonanoic acid, ethyl ester, 1-Undecanol, 2-Undecanone, Octanoic acid, ethyl ester, 2H-Pyran, and tetrahy-dro-4-methyl-2-(2-methyl-1-propenyl)- primarily contribute to the differences in the aroma characteristics among six <i>T. matsutake</i> samples. The results also provide a theoretical and practical foundation for the flavor compounds of these precious edible fungi in different regions. |
| format | Article |
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| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
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| series | Foods |
| spelling | doaj-art-52a7420ec7384bef9dc8424b39d3e4552025-08-20T03:14:39ZengMDPI AGFoods2304-81582025-05-011410182410.3390/foods14101824Volatile Flavor of <i>Tricholoma matsutake</i> from the Different Regions of China by Using GC×GC-TOF MSYunli Feng0Shaoxiong Liu1Yuan Fang2Jianying Li3Ming Ma4Zhenfu Yang5Lue Shang6Xiang Guo7Rong Hua8Dafeng Sun9Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, ChinaKunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, ChinaYunnan Academy of Edible Fungi Industry Development, Kunming 650221, ChinaKunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, ChinaKunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, ChinaKunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, ChinaKunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, ChinaKunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, ChinaKunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, ChinaKunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, ChinaTwo-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) was employed to analyze the volatile flavor compounds (VOCs) of <i>Tricholoma matsutake</i> samples from six different geographical regions: CX (Chuxiong), DL (Dali), DQ (Diqing), JL (Yanji), SC (Xiaojin) and XZ (Linzhi). The result indicate that a total of 2730 kinds of VOCs were identified from the fruiting bodies of six <i>T. matsutake</i> samples. The primary types of volatile organic compounds identified were 349 alcohols, 92 aldehydes, 146 carboxylic_acids, 311 esters, 742 organoheterocyclic compounds, 630 hydrocarbons, 381 ketones, 51 organic acids, and 28 derivatives and organosulfur compounds. Furthermore, PCA and PLS-DA analysis from the GC×GC-ToF-MS showed that samples from different regions could be distinguished by their VOCs. Network analysis revealed that 33 aroma compounds were identified as markers for distinguishing the samples from the six regions. The sensory attributes sweet, fruity, green, waxy, and floral were found to be more significant to the flavor profile of <i>T. matsutake</i>. 1-Nonanol, 2-Nonanone, Nonanoic acid, ethyl ester, 1-Undecanol, 2-Undecanone, Octanoic acid, ethyl ester, 2H-Pyran, and tetrahy-dro-4-methyl-2-(2-methyl-1-propenyl)- primarily contribute to the differences in the aroma characteristics among six <i>T. matsutake</i> samples. The results also provide a theoretical and practical foundation for the flavor compounds of these precious edible fungi in different regions.https://www.mdpi.com/2304-8158/14/10/1824<i>Tricholoma matsutake</i>volatile flavorGC×GC-TOF MSNetwork analysisfruiting bodies |
| spellingShingle | Yunli Feng Shaoxiong Liu Yuan Fang Jianying Li Ming Ma Zhenfu Yang Lue Shang Xiang Guo Rong Hua Dafeng Sun Volatile Flavor of <i>Tricholoma matsutake</i> from the Different Regions of China by Using GC×GC-TOF MS Foods <i>Tricholoma matsutake</i> volatile flavor GC×GC-TOF MS Network analysis fruiting bodies |
| title | Volatile Flavor of <i>Tricholoma matsutake</i> from the Different Regions of China by Using GC×GC-TOF MS |
| title_full | Volatile Flavor of <i>Tricholoma matsutake</i> from the Different Regions of China by Using GC×GC-TOF MS |
| title_fullStr | Volatile Flavor of <i>Tricholoma matsutake</i> from the Different Regions of China by Using GC×GC-TOF MS |
| title_full_unstemmed | Volatile Flavor of <i>Tricholoma matsutake</i> from the Different Regions of China by Using GC×GC-TOF MS |
| title_short | Volatile Flavor of <i>Tricholoma matsutake</i> from the Different Regions of China by Using GC×GC-TOF MS |
| title_sort | volatile flavor of i tricholoma matsutake i from the different regions of china by using gc gc tof ms |
| topic | <i>Tricholoma matsutake</i> volatile flavor GC×GC-TOF MS Network analysis fruiting bodies |
| url | https://www.mdpi.com/2304-8158/14/10/1824 |
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