采用气相色谱-离子迁移谱(GC-IMS)技术对不同干燥方法干燥后的马甲中的挥发性成分进行了分析,包括热风干燥(HAD),热泵干燥(HPD),加热冷冻干燥(HFD),和未加热的冷冻干燥(UFD)。共识别出对应于96种挥发性化合物的116个信号峰,包括25酯,24醛,23醇,13酮,10个杂环化合物,8羧酸,7萜烯,3含硫化合物,2个含氮化合物,和1芳烃。通过四种方法干燥的马氏H.moreus中挥发性化合物的总含量,从最高到最低,如下:HAD,火警局,HFD,和UFD。主要的挥发性化合物包括羧酸,酒精,酯类,和醛。比较使用不同干燥方法干燥的马氏H.moreus中挥发性化合物的峰强度,发现酯的合成,醛类,和萜烯在热干燥方法如HAD和HPD下增加,而在冷冻干燥方法如HFD和UFD下,含硫和氮的化合物的合成增加。使用相对气味活性值(ROAV>1)筛选了干H.marmoreus的9种常见关键特征风味化合物,包括3-甲基丁酸乙酯,乙酸,2-甲基丁醛,丙醛,甲基2-丙烯基硫酸酯,三甲胺,3-辛酮,缩醛,和噻吩。在ROAV>0.1的挥发性化合物的气味描述中,发现重要的风味成分如三甲胺,3-辛酮,(E)-2-octenal,和二甲基二硫化物与海鲜的香气有关。它们的ROAV顺序是HFD>UFD>HPD>HAD,表明使用HFD方法的H.marmoreus具有最强的海鲜风味。研究结果为选择马氏海螺的干燥方法和精制加工提供了理论指导。
Gas chromatography-ion mobility spectroscopy (GC-IMS) was used to analyze the volatile components in dried Hypsizygus marmoreus of different drying methods, including hot air drying (HAD), heat pump drying (HPD), heated freeze-drying (HFD), and unheated freeze-drying (UFD). A total of 116 signal peaks corresponding to 96 volatile compounds were identified, including 25 esters, 24 aldehydes, 23 alcohols, 13 ketones, 10 heterocyclic compounds, 8 carboxylic acids, 7 terpenes, 3 sulfur-containing compounds, 2 nitrogen-containing compounds, and 1 aromatic hydrocarbon. The total content of volatile compounds in H. marmoreus dried by the four methods, from highest to lowest, was as follows: HAD, HPD, HFD, and UFD. The main volatile compounds included carboxylic acids, alcohols, esters, and aldehydes. Comparing the peak intensities of volatile compounds in dried H. marmoreus using different drying methods, it was found that the synthesis of esters, aldehydes, and terpenes increased under hot drying methods such as HAD and HPD, while the synthesis of compounds containing sulfur and nitrogen increased under freeze-drying methods such as HFD and UFD. Nine common key characteristic flavor compounds of dried H. marmoreus were screened using relative odor activity values (ROAV > 1), including ethyl 3-methylbutanoate, acetic acid, 2-methylbutanal, propanal, methyl 2-propenyl sulfate, trimethylamine, 3-octanone, acetaldehide, and thiophene. In the odor description of volatile compounds with ROAV > 0.1, it was found that important flavor components such as trimethylamine, 3-octanone, (E)-2-octenal, and dimethyl disulfide are related to the aroma of seafood. Their ROAV order is HFD > UFD > HPD > HAD, indicating that H. marmoreus using the HFD method have the strongest seafood flavor. The research findings provide theoretical guidance for selecting drying methods and refining the processing of H. marmoreus.