Comprehensive Characterization and Comparison of Aroma Profiles of <i>Tricholoma matsutake</i> Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS
Many scholars have studied <i>Tricholoma matsutake</i> soup, but there are relatively few studies exploring the aroma changes during its cooking process using different detection methods. The aroma of <i>T. matsutake</i> soup was analyzed and compared using electronic nose (E...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/9/1478 |
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| Summary: | Many scholars have studied <i>Tricholoma matsutake</i> soup, but there are relatively few studies exploring the aroma changes during its cooking process using different detection methods. The aroma of <i>T. matsutake</i> soup was analyzed and compared using electronic nose (E-nose) analysis, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A significant effect of cooking time on the overall aroma profile of <i>T. matsutake</i> soup was identified through E-nose analysis. By HS-GC-IMS and HS-SPME-GC-MS analysis, 51 volatile aroma compounds were detected, with alcohols and aldehydes identified as the main aroma substances. Based on the relative odor activity value (ROAV) and multivariate statistical analysis, 1-octen-3-ol, 1-octanol, methyl cinnamate, and 2-pentyl furan were determined to be the key aroma compounds in the cooking process. We observed that shorter cooking time preserved the mushroom aroma of <i>T. matsutake</i> soup most effectively. These findings can be utilized for the industrial production of <i>T. matsutake</i> soup and for optimization of its key aroma components. |
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| ISSN: | 2304-8158 |