Analysis of flavor characteristics of herbal cultivated Tremella fuciformis based on component difference analysis and intelligent sensory

Authors

CHEN Wanchao, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China;Key Laboratory of Edible Fungi Resources and Utilization 〔South〕, Ministry of Agriculture, Shanghai 201403, China;National Engineering Research Center of Edible Fungi, Shanghai 201403, China
WU Di, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China;Key Laboratory of Edible Fungi Resources and Utilization 〔South〕, Ministry of Agriculture, Shanghai 201403, China;National Engineering Research Center of Edible Fungi, Shanghai 201403, China
XIAO Minsheng, Shanghai Kaisen Biotechnology Co., Ltd., Shanghai 201824, China
YAO Shuxian, Fujian Shanhu Bencao Yiner Co., Ltd., Ningde, Fujian 352262, China
YANG Yan, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China;Key Laboratory of Edible Fungi Resources and Utilization 〔South〕, Ministry of Agriculture, Shanghai 201403, China;National Engineering Research Center of Edible Fungi, Shanghai 201403, ChinaFollow
LIU Yanfang, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China;Key Laboratory of Edible Fungi Resources and Utilization 〔South〕, Ministry of Agriculture, Shanghai 201403, China;National Engineering Research Center of Edible Fungi, Shanghai 201403, China

Corresponding Author(s)

杨焱（1970—），女，上海市农业科学院研究员，博士。E-mail：yangyan@saas.sh.cn

Abstract

Objective: Clarify the flavor characteristics of Tremella fuciformis cultivated on herbaceous substrate. Methods: In the study T. fuciformis cultivated on herbaceous substrate was used as the research object, while samples of yellow tremella and white tremella cultivated on conventional substrate were used as controls. The differences in flavor composition between them were analyzed using high-performance liquid chromatography and Headspace Solid Phase Microextraction Ggas Chromatography Mass Spectrometry (HS-SPME-GC-MS). And combined with intelligent sensory technology, its flavor characteristics were analyzed. Results: According to multi-dimensional evaluations such as fresh and sweet amino acid and flavor nucleotides content, taste activity value and equal freshness concentration value, and electronic tongue, the freshness intensity of this herb's tremella was lower than that of yellow tremella and white tremella. The results of HS-SPME-GC-MS analysis showed that 82 volatile compounds were identified in this herb Tremella, which were higher than those in white Tremella (71 species) and yellow Tremella (49 species). The main compounds were esters, accounting for 16.9%～22.4%, presenting a strong floral aroma. At the same time, 26 characteristic aroma components of Tremella, 9 unique components of white Tremella, and 4 unique components of this herb Tremella were identified; In terms of aroma substance content, this herb Tremella also holds an advantage. Conclusion: The traditional Chinese medicinal fungus has a light taste and a strong aroma, making it suitable for developing and preparing beverages, while yellow white fungus is more suitable as a dish.

Publication Date

4-30-2024

First Page

173

Last Page

180

DOI

10.13652/j.spjx.1003.5788.2023.80494

Recommended Citation

Wanchao, CHEN; Di, WU; Minsheng, XIAO; Shuxian, YAO; Yan, YANG; and Yanfang, LIU (2024) "Analysis of flavor characteristics of herbal cultivated Tremella fuciformis based on component difference analysis and intelligent sensory," Food and Machinery: Vol. 40: Iss. 3, Article 24.
DOI: 10.13652/j.spjx.1003.5788.2023.80494
Available at: https://www.ifoodmm.cn/journal/vol40/iss3/24

References

[1] 姚清华, 颜孙安, 陈美珍, 等. 古田银耳主栽品种基本营养分析和评价[J]. 食品安全质量检测学报, 2019, 10（7）: 1 896-1 902. YAO Q H, YAN S A, CHEN M Z, et al. Basic nutrition analysis and evaluation of major cultivars of Tremella fuciformis in Gutian[J]. Journal of Food Safety & Quality, 2019, 10（7）: 1 896-1 902.
[2] 姚淑先. 本草银耳栽培技术: ZL201510284636.8[P]. 2016-02-10. YAO S X. Cultivation techniques of materia medica Tremella: ZL201510284636.8[P]. 2016-02-10.
[3] BOOGERS I, PLUGGE W, STOKKERMANS Y Q, et al. Ultra-performance liquid chromatographic analysis of amino acids in protein hydrolysates using an automated pre-column derivatization method[J]. Journal of Chromatography A, 2008, 1 189（1/2）: 406-409.
[4] 陈荣荣, 李文, 吴迪, 等. 大球盖菇生长发育过程中营养、质构和滋味特征的动态变化[J]. 食用菌学报, 2022, 29（4）: 42-54. CHEN R R, LI W, WU D, et al. Nutrients, texture and taste characteristics of Stropharia rugosoannulata during growth and development[J]. Acta Edulis Fungi, 2022, 29（4）: 42-54.
[5] 陈万超, 杨焱, 冯杰, 等. 不同产地商业品种香菇的滋味成分分析及评价[J]. 食品工业科技, 2015, 36（8）: 152-157. CHEN W C, YANG Y, FENG J, et al. Analysis and evaluation of taste components in dried Lentinula edodes collected from different areas[J]. Science and Technology of Food Industry, 2015, 36（8）: 152-157.
[6] 李文, 杨焱, 陈万超, 等. 不同干燥方式对香菇含硫风味化合物的影响[J]. 食用菌学报, 2018, 25（4）: 71-79. LI W, YANG Y, CHEN W C, et al. Effect of drying method on sulfur-containing components in Lentinula edodes[J]. Acta Edulis Fungi, 2018, 25（4）: 71-79.
[7] 崔伟, 孟祥忍, 高子武, 等. 牛肉低温蒸煮过程中挥发性风味成分及其前体物动态变化[J]. 食品与机械, 2022, 38（4）: 20-28, 244. CUI W, MENG X R, GAO Z W, et al. Dynamic changes of volatile flavor components and their precursors during low temperature cooking of bee[J]. Food & Machinery, 2022, 38（4）: 20-28, 244.
[8] 梁明才, 杨林. 精氨酸抗氧化作用机制[J]. 生物信息学, 2020, 18（4）: 201-205. LIANG M C, YANG L. Antioxidant mechanism of arginine[J]. China Journal of Bioinformatics, 2020, 18（4）: 201-205.
[9] 邹耀洪. 香菇中5'-核苷酸的高效液相色谱—质谱分析[J]. 食品科学, 2005, 26（1）: 196-198. ZOU Y H. Analysis of 5'-nucleotide in Lentinus edodes with high performance liquid chromato-graphy-mass spectrometry[J]. Food Science, 2005, 26（1）: 196-198.
[10] ZHENG J Y, TAO N P, GONG J, et al. Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes[J]. Fisheries Science, 2015, 81: 559-568.
[11] KAWAI M, OKIYAMA A, UEDA Y. Taste enhancements between various amino acids and IMP[J]. Chemical Senses, 2002, 27（8）: 739-745.
[12] 梁明才, 杨林. 精氨酸抗氧化作用机制[J]. 生物信息学, 2020, 18（4）: 201-205. LIANG M C, YANG L. Antioxidant mechanism of arginine[J]. China Journal of Bioinformatics, 2020, 18（4）: 201-205.
[13] 刘登勇, 赵志南, 吴金城, 等. 不同地域特色熏鸡非盐呈味物质比较分析[J]. 食品科学, 2020, 41（2）: 238-243. LIU D Y, ZHAO Z N, WU J C, et al. Comparative analysis of non-salt taste compounds in featured smoked chickens from different regions[J]. Food Science, 2020, 41（2）: 238-243.
[14] 康佳木, 李倩倩, 刘柳, 等. 西北地区馒头老酵子中氨基酸主成分分析及综合评价[J]. 食品与机械, 2017, 33（4）: 44-48, 53. KANG J M, LI Q Q, LIU L, et al. Principal component analysis and comprehensive evaluation of amino acids in Chinese traditional dough fermentation starter from Northwest of China[J]. Food & Machinery, 2017, 33（4）: 44-48, 53.