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Characterization of Volatile Profiles of Six Popular Edible Mushrooms Using Headspace-Solid-Phase Microextraction Coupled with Gas Chromatography Combined with Chemometric Analysis.
J Food Sci. 2019 Mar; 84(3):421-429.JF

Abstract

The classification of six mushroom species (white beech, brown beech, button, oyster, king oyster, and enoki mushrooms) was successfully achieved using canonical discriminant analysis (CDA) on volatile metabolite data sets obtained by headspace-solid-phase microextraction gas chromatography (HS-SPME-GC). Twenty-seven major volatile compounds in six edible mushrooms were positively identified by HS-SPME-GC mass spectroscopy. The total volatile content was highest in brown beech mushroom (P < 0.05). Significant difference in volatile profile was observed between brown beach and white beech mushrooms. Button mushroom contained significantly higher contents of benzaldehyde and benzyl alcohol than the other mushrooms (P < 0.05). Oyster mushroom contained 1-octen-3-ol as the most prevalent volatile, representing 67% out of total volatiles. Hexanal (35.0%) and 1-octen-3-ol (22.5%) were the most abundant volatiles found in king oyster. Hexanal (29.1%) was the most prevalent volatile in enoki mushroom only. Several volatile pairs with very high positive correlation in their levels were identified, representing the highest correlation coefficient (r = 0.970) for the pair of t-2-octenal and 2,4-octandienal. CDA was much more efficient than principal component analysis for the differentiation of mushroom species. PRACTICAL APPLICATION: The present study provided the important information on the volatile metabolite profiles of popular six commercial mushroom species. The present data will be useful for the quality control of mushrooms cultivated in farms and mushroom products processed in food industry. The strategy of canonical discriminant analysis in combination with HS-SPME-GC could be expanded for the determining the authentication of mushroom species.

Authors+Show Affiliations

Dept. of Food Science and Biotechnology, Graduate School, Woosuk Univ., Samnye-ro 443, Samnye-eup, Wanju-gun, Jeonbuk Province, 55338, Republic of Korea.Dept. of Food Science and Biotechnology, Graduate School, Woosuk Univ., Samnye-ro 443, Samnye-eup, Wanju-gun, Jeonbuk Province, 55338, Republic of Korea.Dept. of Food Science and Biotechnology, Graduate School, Woosuk Univ., Samnye-ro 443, Samnye-eup, Wanju-gun, Jeonbuk Province, 55338, Republic of Korea.Dept. of Crop Science, College of Sanghuh Life Science, Kunkuk Univ., Seoul, Republic of Korea.Dept. of Crop Science, College of Sanghuh Life Science, Kunkuk Univ., Seoul, Republic of Korea.Mushroom Research Dept., Natl. Inst. of Horticultural and Herbal Science, Rural Development Administration, Eumsung, Chungbuk Province, Republic of Korea.Mushroom Research Dept., Natl. Inst. of Horticultural and Herbal Science, Rural Development Administration, Eumsung, Chungbuk Province, Republic of Korea.

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

30775790

Citation

Jung, Mun Yhung, et al. "Characterization of Volatile Profiles of Six Popular Edible Mushrooms Using Headspace-Solid-Phase Microextraction Coupled With Gas Chromatography Combined With Chemometric Analysis." Journal of Food Science, vol. 84, no. 3, 2019, pp. 421-429.
Jung MY, Lee DE, Cheng HY, et al. Characterization of Volatile Profiles of Six Popular Edible Mushrooms Using Headspace-Solid-Phase Microextraction Coupled with Gas Chromatography Combined with Chemometric Analysis. J Food Sci. 2019;84(3):421-429.
Jung, M. Y., Lee, D. E., Cheng, H. Y., Chung, I. M., Kim, S. H., Han, J. G., & Kong, W. S. (2019). Characterization of Volatile Profiles of Six Popular Edible Mushrooms Using Headspace-Solid-Phase Microextraction Coupled with Gas Chromatography Combined with Chemometric Analysis. Journal of Food Science, 84(3), 421-429. https://doi.org/10.1111/1750-3841.14481
Jung MY, et al. Characterization of Volatile Profiles of Six Popular Edible Mushrooms Using Headspace-Solid-Phase Microextraction Coupled With Gas Chromatography Combined With Chemometric Analysis. J Food Sci. 2019;84(3):421-429. PubMed PMID: 30775790.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of Volatile Profiles of Six Popular Edible Mushrooms Using Headspace-Solid-Phase Microextraction Coupled with Gas Chromatography Combined with Chemometric Analysis. AU - Jung,Mun Yhung, AU - Lee,Da Eun, AU - Cheng,Hong Yu, AU - Chung,Il-Min, AU - Kim,Seung-Hyun, AU - Han,Jae-Gu, AU - Kong,Won-Sik, Y1 - 2019/02/18/ PY - 2018/08/15/received PY - 2019/01/05/revised PY - 2019/01/24/accepted PY - 2019/2/19/pubmed PY - 2019/4/23/medline PY - 2019/2/19/entrez KW - brown beech KW - button KW - canonical discriminant analysis KW - enoki KW - king oyster KW - oyster KW - principal component analysis KW - volatile components KW - white beech SP - 421 EP - 429 JF - Journal of food science JO - J Food Sci VL - 84 IS - 3 N2 - The classification of six mushroom species (white beech, brown beech, button, oyster, king oyster, and enoki mushrooms) was successfully achieved using canonical discriminant analysis (CDA) on volatile metabolite data sets obtained by headspace-solid-phase microextraction gas chromatography (HS-SPME-GC). Twenty-seven major volatile compounds in six edible mushrooms were positively identified by HS-SPME-GC mass spectroscopy. The total volatile content was highest in brown beech mushroom (P < 0.05). Significant difference in volatile profile was observed between brown beach and white beech mushrooms. Button mushroom contained significantly higher contents of benzaldehyde and benzyl alcohol than the other mushrooms (P < 0.05). Oyster mushroom contained 1-octen-3-ol as the most prevalent volatile, representing 67% out of total volatiles. Hexanal (35.0%) and 1-octen-3-ol (22.5%) were the most abundant volatiles found in king oyster. Hexanal (29.1%) was the most prevalent volatile in enoki mushroom only. Several volatile pairs with very high positive correlation in their levels were identified, representing the highest correlation coefficient (r = 0.970) for the pair of t-2-octenal and 2,4-octandienal. CDA was much more efficient than principal component analysis for the differentiation of mushroom species. PRACTICAL APPLICATION: The present study provided the important information on the volatile metabolite profiles of popular six commercial mushroom species. The present data will be useful for the quality control of mushrooms cultivated in farms and mushroom products processed in food industry. The strategy of canonical discriminant analysis in combination with HS-SPME-GC could be expanded for the determining the authentication of mushroom species. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/30775790/Characterization_of_Volatile_Profiles_of_Six_Popular_Edible_Mushrooms_Using_Headspace_Solid_Phase_Microextraction_Coupled_with_Gas_Chromatography_Combined_with_Chemometric_Analysis_ L2 - https://doi.org/10.1111/1750-3841.14481 DB - PRIME DP - Unbound Medicine ER -