Abstract
Auricularia auricula is a kind of nutrient-rich edible fungus, which has the reputation of “king of vegetarians.” In this paper, the electronic nose combined with GC-MS technology was used to analyze the volatile components of A. auricula in Heilongjiang, Jilin, Shanghai, and Sichuan provinces to investigate the differences and characteristics of A. auricula in different origins. The results showed that the electronic nose could obviously distinguish the samples from Jilin and Shanghai with a high degree of discrimination, while it was inappropriate to distinguish the samples from Heilongjiang and Sichuan Province. GC-MS was used to further analyze the volatile compounds in A. auricula qualitatively and quantitatively. The results showed that 98 volatile components were detected and 23 of them were common components, including alcohols, aldehydes, acids, esters, hydrocarbons, and other volatile components. The relative content of acetic acid and diethyl azodicarboxylate in A. auricula from the four origins was relatively high. According to the relative odor activity value (ROAV), it was found that the key compounds that caused the aroma difference between different origins were 1-octene-3-ol, cis-3-nonene-1-ol, (E)-2-octenal, (E)-2-nonenal, (E,E)-2,4-nonadienal, and 3-methyl butanal.
Highlights
Auricularia auricula, a kind of gum fungus with edible and medicinal value [1], belongs to family Auriculariaceae [2]
principal component analysis (PCA) is conducted to refine and transform the crude information of samples obtained from the electronic nose sensor into useful information, so as to obtain the most important factor with the largest contribution rate, and show the differences among samples from the PCA distribution map [19, 20]. e overall aromas of A. auricula from different origins were compared and analyzed by PCA of the electronic nose sensor response value
In order to explore the role which volatile components in A. auricula played in the overall aroma and analyze the differences of them among different origins, this part adopted relative odor activity value (ROAV) to determine the key volatile components
Summary
Auricularia auricula, a kind of gum fungus with edible and medicinal value [1], belongs to family Auriculariaceae [2]. E electronic nose uses a series of builtin gas sensors to get different response signal maps for different odors to identify these odors, which can detect and analyze the characteristics of volatile components in the Journal of Food Quality tested samples conveniently and accurately [11]. E analysis results of GC-MS can complement the results of electronic nose, so the combination of the two technologies can analyze the sample odor from the macro and micro level. Electronic nose combined with GC-MS technology has become an effective method for fast and accurate analysis of the overall odor as well as the detailed volatile components and their contents. Electronic nose and GC-MS are combined to detect and analyze volatile components of A. auricula from four different origins from the macro and micro perspectives, and the types, contents, and ROAV of different volatile components from the different origins are compared
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