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

2017; Elsevier BV; Volume: 232; Linguagem: Inglês

10.1016/j.foodchem.2017.03.161

1873-7072

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

Fermentation and Sensory Analysis

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.