Comparison of flavour qualities of mushrooms (Flammulina velutipes) packed with different packaging materials

卷:232

Fang Donglu ; Yang Wenjian ; Kimatu, Benard Muinde ; Zhao Liyan ; An Xinxin ; Hu Qiuhui

Nanjing Agr Univ

关键词: Nanocomposite packaging;    Flammulina velutipes;    Flavour;    Preservation;   

DOI  :  10.1016/j.foodchem.2017.03.161

学科分类：食品科学和技术

【 摘 要 】

To clarify the dynamic changes of flavour components in mushrooms packed with different packaging materials during storage, comprehensive flavour characterization, non-volatile and volatile compounds of Flammulina velutipes were evaluated using electronic nose (E-nose), electronic tongue (E-tongue) technology and headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. Results showed that volatile compounds of fresh F. velutipes mainly consisted of ketones and alcohols, with 3-octanone being the predominant compound. After storage, volatile components significantly changed in mushrooms packed with normal packaging material (Normal-PM) according to the GC-MS analysis and radar fingerprint chart of electronic nose. The ethanol accumulation was inhibited by nanocomposite packaging materials (Nano-PM). Besides, both radar graph and PCA of E-tongue signals could differentiate the samples from different packaging and storage time. In general, these results may provide a profile of flavour substances and explain mechanism of flavour changes in F. velutipes over storage period. (C) 2017 Published by Elsevier Ltd.