Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer
Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer
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DOI：
10.1016/j.foodchem.2019.03.124
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发表时间：
2019-08-30
期刊：
影响因子：
8.8
通讯作者：
Lin, Songyi
中科院分区：
文献类型：
--
作者：
Li, Mengqi;Yang, Ruiwen;Lin, Songyi
建立了松茸的风味指纹图谱，采用HS-GC-IMS指纹图谱结合主成分分析分析了松茸的挥发性成分。共鉴定出25个典型靶化合物。研究了不同产地松茸菌皮和菌柄中风味成分的差异。干燥后，3-辛酮、3-辛醇、1-辛烯-3- 1和1-辛醇等C8化合物的浓度降低，甲醇和1-戊醇的浓度升高。随后，根据识别出的违规化合物的信号强度进行主成分分析，结果清楚地表明，在相对独立的空间中，样品可以很好地区分。结合HS-GC-IMS和PCA的信号强度，对松茸不同部位和不同地区的样品进行了区分。结果表明，基于鉴定出的挥发性成分，采用HS-GC-IMS和PCA建立了松茸口蘑的风味指纹图谱。
The flavor fingerprint of Tricholoma matsutake Singer was developed and volatile compounds were investigated by HS-GC-IMS fingerprinting combining with PCA. A total of 25 typical target compounds were identified. The differences of flavor compounds in pileus and stipe of Tricholoma matsutake Singer from different areas were observed. After drying, the concentration of C8 compounds, including 3-octanone, 3-octanol, 1-octen-3-one and 1-octanol, decreased, while the concentration of methanol and 1-pentanol increased. Subsequently, PCA was performed based on the signal intensity of the identified violate compounds, and the results clearly showed that the samples in a relatively independent space would be well distinguished. Combining the signal intensity of the identified violate compounds by HS-GC-IMS and PCA, the samples from different portions of Tricholoma matsutake Singer and different areas were distinguished. The results showed that the flavor fingerprint of Tricholoma matsutake Singer were established by HS-GC-IMS and PCA based on the identified volatile compounds.