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...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/9/1478 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850155855661498368 |
|---|---|
| author | Ni-Na Yan Cheng-Jian Xu Shuang-Li Xiong Xiang Li Si-Yu Gu Zhong-Yan Zhu Yang Liu Nan Zhu Yu Zhou Hang Xiao |
| author_facet | Ni-Na Yan Cheng-Jian Xu Shuang-Li Xiong Xiang Li Si-Yu Gu Zhong-Yan Zhu Yang Liu Nan Zhu Yu Zhou Hang Xiao |
| author_sort | Ni-Na Yan |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-e2863f89eb2340b4a3bc62f69738ee94 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-e2863f89eb2340b4a3bc62f69738ee942025-08-20T02:24:46ZengMDPI AGFoods2304-81582025-04-01149147810.3390/foods14091478Comprehensive Characterization and Comparison of Aroma Profiles of <i>Tricholoma matsutake</i> Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MSNi-Na Yan0Cheng-Jian Xu1Shuang-Li Xiong2Xiang Li3Si-Yu Gu4Zhong-Yan Zhu5Yang Liu6Nan Zhu7Yu Zhou8Hang Xiao9Key Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, ChinaKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, ChinaKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, ChinaKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, ChinaKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, ChinaKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, ChinaKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, ChinaKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, ChinaKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, ChinaDepartment of Food Science, University of Massachusetts, Amherst, MA 01003, USAMany 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.https://www.mdpi.com/2304-8158/14/9/1478<i>Tricholoma matsutake</i>HS-GC-IMSHS-SPME-GC-MSROAVvolatile compounds |
| spellingShingle | Ni-Na Yan Cheng-Jian Xu Shuang-Li Xiong Xiang Li Si-Yu Gu Zhong-Yan Zhu Yang Liu Nan Zhu Yu Zhou Hang Xiao 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 Foods <i>Tricholoma matsutake</i> HS-GC-IMS HS-SPME-GC-MS ROAV volatile compounds |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | <i>Tricholoma matsutake</i> HS-GC-IMS HS-SPME-GC-MS ROAV volatile compounds |
| url | https://www.mdpi.com/2304-8158/14/9/1478 |
| work_keys_str_mv | AT ninayan comprehensivecharacterizationandcomparisonofaromaprofilesofitricholomamatsutakeisoupduringthecookingprocessbyhsgcimsandhsspmegcms AT chengjianxu comprehensivecharacterizationandcomparisonofaromaprofilesofitricholomamatsutakeisoupduringthecookingprocessbyhsgcimsandhsspmegcms AT shuanglixiong comprehensivecharacterizationandcomparisonofaromaprofilesofitricholomamatsutakeisoupduringthecookingprocessbyhsgcimsandhsspmegcms AT xiangli comprehensivecharacterizationandcomparisonofaromaprofilesofitricholomamatsutakeisoupduringthecookingprocessbyhsgcimsandhsspmegcms AT siyugu comprehensivecharacterizationandcomparisonofaromaprofilesofitricholomamatsutakeisoupduringthecookingprocessbyhsgcimsandhsspmegcms AT zhongyanzhu comprehensivecharacterizationandcomparisonofaromaprofilesofitricholomamatsutakeisoupduringthecookingprocessbyhsgcimsandhsspmegcms AT yangliu comprehensivecharacterizationandcomparisonofaromaprofilesofitricholomamatsutakeisoupduringthecookingprocessbyhsgcimsandhsspmegcms AT nanzhu comprehensivecharacterizationandcomparisonofaromaprofilesofitricholomamatsutakeisoupduringthecookingprocessbyhsgcimsandhsspmegcms AT yuzhou comprehensivecharacterizationandcomparisonofaromaprofilesofitricholomamatsutakeisoupduringthecookingprocessbyhsgcimsandhsspmegcms AT hangxiao comprehensivecharacterizationandcomparisonofaromaprofilesofitricholomamatsutakeisoupduringthecookingprocessbyhsgcimsandhsspmegcms |