Abstract：
Flavor alteration is a crucial factor affecting the quality of mushrooms during preservation. The dynamic variations of volatile profiles of fresh Hericium erinaceus with electron-beam generated X-ray irradiation were investigated by combining E-nose, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). E-nose analysis achieved rapid discrimination in all treatments over storage time. 65 and 73 volatile organic compounds (VOCs) were identified by HS-GC-IMS and HS-SPME-GC-MS, respectively. Thereinto, 1-octen-3-ol, 1-octen-3-one, and 2-octanone were screened out as the characteristic VOCs, which contents declined during storage. While the contents of (E)-2-octenal, (E)-2-nonenal, and 1-octanol increased. The flavor profile changes from distinct mushroom and floral odor to an intense alcohol and fatty odor. Notably, one-kGy irradiation remained more volatiles and denser mushroom odor after storage. Multivariate analysis further confirmed that 1.0 kGy irradiation contributed to the overall aroma retention during postharvest storage of H. erinaceus.
摘要：
风味改变是影响蘑菇保存过程中品质的关键因素。通过结合电子鼻研究了新鲜猴头菌在电子束产生的X射线照射下挥发性成分的动态变化，顶空-气相色谱-离子迁移谱(HS-GC-IMS),顶空固相微萃取气相色谱-质谱联用(HS-SPME-GC-MS)。电子鼻分析在储存时间内实现了所有治疗的快速区分。通过HS-GC-IMS和HS-SPME-GC-MS鉴定了65和73种挥发性有机化合物（VOCs），分别。其中，1-octen-3-ol,1-octen-3-1,筛选出2-辛酮作为特征VOCs，哪些内容在储存期间下降。而(E)-2-辛烯的含量，(E)-2-壬烯，1-辛醇增加。风味特征从明显的蘑菇和花香气味变为强烈的酒精和脂肪气味。值得注意的是,一kGy辐照在储存后仍然有更多的挥发物和更浓密的蘑菇气味。多变量分析进一步证实，1.0kGy辐照有助于金丝雀采后贮藏期间的整体香气保留。
