Analysis of Volatile Components in Lentinula edodes by SPME-GC-MS and Establishment of Fingerprint

doi:10.3969/j.issn.1673-1689.2016.10.010

Home > Archive>Volume 35, Issue 10, 2016 >1074-1080. DOI:10.3969/j.issn.1673-1689.2016.10.010

Analysis of Volatile Components in Lentinula edodes by SPME-GC-MS and Establishment of Fingerprint
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                        10.3969/j.issn.1673-1689.2016.10.010
                    
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Volatile components in 12 Lentinula edodes species were analyzed by headspace solid phase micro extraction-gas chromatography-mass spectrometry（SPME-GC-MS），and 42 common aroma components were extracted according to the results of clustering analysis to construct the L. edodes characteristic fingerprints. At the same time，the similarity analysis between fingerprint information and sample common component information was performed，the results turned out to be its good reliability. Furthermore，the similarity threshold can be set as 0.6 to measure the quality of its aroma or the degree of difference from L. edodes odor. Based on the characteristic fingerprints information，samples were compared to other edible fungi by principal component analysis（PCA），and the results showed that the odors between L. edodes and other edible fungi were significantly different，indicating that the aroma characteristic fingerprint can be used to identify and monitor L. edodes aroma.

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CHEN Wanchao, YANG Yan, LI Wen, JIANG Jun, YU Hailong, FENG Jie, LI Xiaobei, LIU Kun. Analysis of Volatile Components in Lentinula edodes by SPME-GC-MS and Establishment of Fingerprint[J]. Journal of Food Science and Biotechnology,2016,35(10):1074-1080.

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Online: October 31,2016
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