模拟流通温度变化对香菇贮藏期间风味物质的影响

Effects of Simulated Circulation Temperature Changes on the Flavor of Lentinula edodes during Storage

为探究常温、冷链、断链3种流通方式对新鲜香菇贮运前后风味物质的影响,本研究模拟3种不同温度条件下香菇的贮运过程,采用电子鼻结合气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)联用仪、电子舌、高效液相色谱仪和氨基酸分析仪分析香菇挥发性成分及呈味物质的变化趋势。结果表明,电子鼻可以实现对不同模拟流通温度条件下香菇香气轮廓的快速区分;GC-IMS共检测出55 种挥发性化合物,包括醇类16种、醛类10种、萜烯类8 种、酮类6种、酯类4种和其他化合物11种;电子舌分析结果表明,贮运初期(CK组)、模拟常温运输(NTL组)、模拟冷链运输(CCL组)和模拟断链运输(BCL组)样品在酸味、苦味、涩味、鲜味、丰富性和咸味上存在差异,其中,CCL组具有酸味适中、鲜味突出的优点;NTL组、CCL组和BCL组的游离氨基酸总量分别为90.82、81.83、84.31 mg/g;5’-核苷酸总含量分别为122.99、107.42、118.27 μg/g。综上,CCL组挥发性风味成分和呈味物质与CK组最为相似,说明恒定的低温条件能保证香菇贮运期间较好的风味品质;BCL组由于贮运期间经历了出库、入库和运输等环节的温度波动,在进入货架期前风味物质受到负面影响,其风味品质略低于CCL组。因此,在香菇的采后流通过程中应采用冷链运输方式,避免在贮运环节出现温度波动导致其风味品质劣变。本研究结果可为优化香菇冷链流通系统提供参考。

To investigate the effects of three circulation methods including normal temperature,cold chain,and broken cold chain on the flavor substances of fresh Lentinula edodes before and after storage and transportation,the changing trends of volatile flavor compounds and taste components of L.edodes during simulated transportation under the three temperature conditions were analyzed using an electronic nose,gas chromatography-ion mobility spectrometry(GC-IMS),an electronic tongue,high performance liquid chromatography(HPLC),and an automatic amino acid analyzer.The results showed that electronic nose was able to quickly distinguish between the aroma characteristics of L.edodes under different simulated temperature conditions.In total,55 volatile compounds were detected by GC-IMS,including 16 alcohols,10 aldehydes,8 terpenes,6 ketones,4 esters,and 11 other compounds.The electronic tongue revealed differences in the sourness,bitterness,astringency,umami,richness,and saltiness among early storage and transportation(control),simulated normal temperature logistics(NTL),simulated cold chain logistics(CCL),and simulated broken chain logistics(BCL),with the CCL group being characterized by moderate sourness and prominent umami.In the NTL,CCL,and BCL groups,the total amounts of free umami amino acids were 90.82,81.83,and 84.31 mg/g,respectively,and the 5’-nucleotide contents were 122.99,107.42,and 118.27μg/g,respectively.Among them,the volatile flavor compounds and taste components in the CCL group were most similar to those in the control group,indicating that consistent low-temperature conditions are helpful for preserving the flavor quality of L.edodes during storage and transportation.In contrast,the BCL group,which experienced temperature fluctuations during both storage and transportation,exhibited slightly lower flavor quality than did the CCL group due to the negative impact on the flavor compounds before entering the shelf life.In conclusion,in the post-harvest circulation process of L.edodes,cold-chain transportation is needed to minimize quality deterioration caused by temperature fluctuations during storage and transportation.The results provide valuable insights for improving the cold chain distribution system for L.edodes.