Differences in volatile components between different drying methods of Lentinus edoeds analyzed by GC-IMS

Authors

CHEN Junyu, School of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315832, China;Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315040, China;National Vegetable Processing Technology Research and Development Center, Ningbo, Zhejiang 315040, China;Ningbo Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo, Zhejiang 315040, China
LING Jiangang, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315040, China;National Vegetable Processing Technology Research and Development Center, Ningbo, Zhejiang 315040, China;Ningbo Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo, Zhejiang 315040, China
DU Lihui, School of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315832, China
KANG Mengli, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315040, China;National Vegetable Processing Technology Research and Development Center, Ningbo, Zhejiang 315040, China;Ningbo Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo, Zhejiang 315040, ChinaFollow

Corresponding Author(s)

康孟利（1979—），男，宁波市农业科学研究院研究员，硕士。E-mail：kangmlzju@163.com

Abstract

[Objective] To analyze the differences in volatile components between three kinds of dried L. edoeds. [Methods] Three different drying methods (hot air drying, radio frequency-hot air drying, vacuum freeze drying) were used to determine the volatile substances in L. edoeds by gas chromatogi-ion migration spectrometry (GC-IMS), and the differences of volatile substances in L. edoeds were analyzed according to fingerprint and PCA. [Results] The main volatile components of dried L. edoeds were aldehydes, alcohols, ketones and acids. There were significant differences in the characteristic volatile organic substances of dried L. edoeds in three different drying methods, the contents of aldehyde and alcohol were hot air drying > radio frequency-hot air drying > VD. Fingerprint analysis showed that compared with vacuum freeze drying, hot air drying and radio frequency-hot air drying could significantly improve the fruity flavor of L. edoeds. PCA analysis showed that the contribution rate of PC1 and PC2 was 61% and 29%, respectively, and the cumulative contribution rate reached 90.0%. Hot air drying and radio frequency-hot air drying had high similarity in the flavor composition of L. edoeds. [Conclusion] GC-IMS can realize differential and rapid analysis and identification of volatile flavor components of L. edoeds produced by three drying methods, and provide theoretical reference for high-quality drying of L. edoeds and its product identification.

Publication Date

7-22-2024

First Page

43

Last Page

52

DOI

10.13652/j.spjx.1003.5788.2024.80282

Recommended Citation

Junyu, CHEN; Jiangang, LING; Lihui, DU; and Mengli, KANG (2024) "Differences in volatile components between different drying methods of Lentinus edoeds analyzed by GC-IMS," Food and Machinery: Vol. 40: Iss. 6, Article 6.
DOI: 10.13652/j.spjx.1003.5788.2024.80282
Available at: https://www.ifoodmm.cn/journal/vol40/iss6/6

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