Scientia Agricultura Sinica ›› 2019, Vol. 52 ›› Issue (8): 1435-1448.doi: 10.3864/j.issn.0578-1752.2019.08.013

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Flavor Variation of Flammulina velutipes in Polyethylene Film Packaging During the Cold Storage

MA Ning1,WANG ChaoFan1,FANG DongLu2,DING MengTing1,YAO JiaLei1,YANG WenJian1,HU QiuHui1   

  1. 1 College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Control and Processing of Jiangsu Province, Nanjing 210023
    2 College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095
  • Received:2018-10-18 Accepted:2019-01-22 Online:2019-04-16 Published:2019-04-26

Abstract:

【Objective】 The investigation of flavor changes of Flammulina velutipes during the cold torage will provide scientific basis for preservation of F. velutipes. 【Method】 F. velutipes were packed with Polyethylene film and were stored at 4℃ and 90%RH for 15 days. Sampling was conducted every three days for analysis. The volatile components of F. velutipes were detected by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC/MS) and electronic nose (E-NOSE). The non-volatile components of F. velutipes were determined by high performance liquid phase (HPLC), amino acid automatic analyzer and electric tongue (E-TONGUE). 【Result】 Monitoring the kinetics of flavor component in F. veluptipes during cold storage revealed that the main volatile components were aldehydes and alcohols. The contents of aldehydes and alcohols decreased at the beginning of postharvest storage, and then increased in the late storage stage (15 days). However, the mannitol and fructose content of F. velutipes were increased by 8.6% and 9.9%, respectively; during the initial storage (3 days) with a decrease in the middle (9 days) and end storage time (15 days). The citric acid content was decreased by 67.9% during storage. The reduction of succinic acid was observed in the first 3-day storage but increased by 17.94% in the middle of storage (9 days), finally decreased by 17.61% at the end of storage (15 days). The trends for the changes of 5'-AMP and 5'-IMP were similar to that of mannitol that the contents increased during the middle stages of storage (9 days) but dropped at the end of storage (15 days). The content of umami amino acid decreased at the initial stage of storage (3 days), while no significant difference was observed in the middle of storage (9 days). At the end of storage (15 days), the content of umami amino acid showed an upward trend. 【Conclusion】With the extended storage time, the profile of flavor changes in F. velutipes could be effectively fingerprinted, which would provide scientific basis for the quality control and the preservation of F. veluptipes.

Key words: polyethylene film, Flammulina velutipes, postharvest storage, volatile components, nonvolatile components

Table 1

The relative content of volatile flavor during the storage of F. velutipes in polyethylene film packaging"

分子式
Molecular formula
保留时间
Retention time
RI RI* 化合物
Compound
相对含量 Relative content
0 d 3 d 6 d 9 d 12 d 15 d
醛类 Aldehydes (13) 0.352 0.240 0.232 0.344 0.307 0.369
C6H12O 6.358 803 己醛 Hexanal 0.019 0.107 0.075 0.124 0.163 0.160
C7H12O 11.438 953 956 反式-2-庚烯醛 2-Heptenal, (E)- 0.091 0.027 0.022 0.019 0.027 0.036
C7H6O 11.600 962 961 苯甲醛 Benzaldehyde 0.018 0.016 0.012 0.016 0.014 0.019
C8H16O 13.003 1005 1004 辛醛 Octanal 0.047 - 0.023 0.027 0.017 0.019
C7H10O 13.249 1012 1011 反式-2,4-庚二烯醛 2,4-Heptadienal, (E,E)- 0.039 0.008 0.009 0.014 0.011 0.015
C8H8O 14.327 1041 1045 苯乙醛 Benzeneacetaldehyde - - - - - 0.023
C8H14O 14.784 1063 1059 反式-2-辛烯醛 2-Octenal, (E)- 0.057 0.018 0.016 0.013 0.016 0.020
C9H18O 16.271 1098 1105 壬醛 Nonanal 0.019 0.052 0.060 0.119 0.059 0.064
C9H16O 17.969 1168 1161 反式-2-壬烯醛 2-Nonenal, (E)- 0.011 - - - - -
C9H10O 18.087 1168 1165 3-乙基苯甲醛 Benzaldehyde, 3-ethyl- 0.014 - - - - -
C10H20O 19.357 1223 1207 癸醛 Decanal 0.012 0.012 0.015 0.012 - 0.008
C9H14O 19.643 1224 1217 反,反-2,4-壬二烯醛2,4-Nonadienal, (E,E)- 0.011 - - - - -
C10H16O 22.557 1320 1313 反,反-2,4-癸二烯醛 2,4-Decadienal, (E,E)- 0.014 - - - - 0.005
酮类 Ketones (4) 0.038 0.133 0.125 0.039 0.040 0.044
C7H14O 9.164 885 886 2-庚酮 2-Heptanone 0.006 0.010 - - - -
C8H16O 12.393 988 985 3-辛酮 3-Octanone 0.013 0.064 0.067 - - -
C11H22O 21.823 1290 1293 2-十一烷酮 2-Undecanone 0.005 0.041 0.038 0.031 0.031 0.035
C13H22O 26.012 1435 1444 5,9-十一碳二烯-2-酮,6,10-二甲基
5,9-Undecadien-2-one, 6,10-dimethyl-, (E)-
0.014 0.018 0.020 0.008 0.009 0.009
表1 Continued table 1
分子式
Molecular formula
保留时间
Retention time
RI RI* 化合物
Compound
相对含量 Relative content
0 d 3 d 6 d 9 d 12 d 15 d
醇类 Alcohols (11) 0.458 0.444 0.425 0.344 0.337 0.367
C5H12O 5.438 764 l-正戊醇 1-Pentanol 0.006 0.049 0.026 0.007 0.030 0.018
C4H10O2 5.846 2,3-丁二醇 2,3-Butanediol - 0.003 0.004 0.001 0.018 0.007
C6H14O 8.514 870 866 正己醇 Hexanol 0.023 0.226 0.183 0.085 0.164 0.195
C7H14O 11.782 966 反式-2-庚烯-1-醇 2-Hepten-1-ol, (E)- 0.027 - - - - -
C7H16O 11.871 969 969 正庚醇 1-Heptanol - 0.018 0.017 - 0.014 0.013
C8H16O 12.210 992 979 1-辛烯-3-醇 1-Octen-3-ol 0.028 0.015 0.014 0.011 0.021 0.025
C8H18O 13.800 1029 1028 1,2-二乙基己醇 Hexanol, 1,2-ethyl- 0.012 0.016 0.013 0.008 - 0.005
C8H18O 15.174 1070 1071 正辛醇 1-Octanol 0.154 0.052 0.067 0.097 0.043 0.046
C9H18O 17.753 1156 1154 顺-3-壬烯-1-醇 3-Nonen-1-ol, (Z)- - - 0.011 - - -
C9H20O 18.299 1173 1172 l-正壬醇 1-Nonanol 0.195 0.065 0.090 0.135 0.047 0.058
C10H22O 21.233 1275 1273 正癸醇 1-Decanol 0.013 - - - - -
酯类 Esters (6) 0.039 0.044 0.029 0.013 0.003 0.022
C7H12O2 9.897 989 989 顺式2-戊烯醇乙酸酯 (Z)-pent-2-en-1-yl acetate 0.004 - - - - -
C7H14O2 9.981 912 912 乙酸戊酯 Acetic acid, pentyl ester 0.035 0.008 0.008 0.009 - 0.009
C8H14O2 13.017 1004 丙酸2-戊烯-1-酯
Propanoic acid, 2-penten-1-yl ester (Z)-
- 0.032 - - - -
C16H22O4 34.905 1868 1862 邻苯二甲酸二异丁酯
Phthalic acid, butyl isohexyl ester
- 0.004 0.015 - 0.003 0.007
C16H22O4 36.067 1954 1955 邻苯二甲酸二丁酯 Dibutyl phthalate - - 0.007 - - -
C18H36O2 36.510 1997 1993 十六烷酸乙酯 Hexadecanoic acid, ethyl ester - - - 0.004 - 0.006
烃类 Hydrocarbons (5) 0.024 0.057 0.039 0.032 0.039 0.023
C10H16 13.854 1026 1031 D-柠檬烯 D-Limonene 0.011 0.026 0.014 0.007 0.024 0.004
C14H30 24.732 1400 1401 十四烷 Tetradecane 0.006 0.006 0.005 0.006 - 0.004
C16H34 30.579 1600 1601 十六烷 Hexadecane 0.007 0.010 0.009 0.007 0.008 0.011
C17H36 32.548 1700 1701 十七烷 Heptadecane - 0.009 0.005 0.008 0.007 -
C18H38 34.103 1800 1801 十八烷 Octadecane - 0.006 0.006 0.004 - 0.004
其他化合物 Other compounds (8) 0.092 0.084 0.151 0.229 0.266 0.179
C6H12O 5.005 2-甲基,异丙基环氧乙烷 Oxirane,2-methyl, isopropyl 0.004 0.027 0.006 0.032 0.050 0.034
C9H14O 12.545 993 990 2-正戊基呋喃 Furan, 2-pentyl 0.076 - 0.044 0.034 0.041 0.035
C10H14 13.702 1023 1025 1-甲基-4-异丙基苯 Benzene, 1-methyl-4-isopropyl 0.006 0.005 0.006 0.004 0.006 0.014
C8H10O 16.478 1112 1112 苯乙醇 Phenylethyl alcohol - - - - - 0.012
C10H8 18.776 1178 1188 萘 Naphthalene 0.006 0.036 0.043 0.039 0.034 0.036
C11H16O 20.021 1229 1230 2-异丙基-4-甲基茴香醚 4-methy anisole, 2-isopropyl - - - - 0.002 0.014
C10H14O 21.725 1292 1290 百里酚 Thymol - - - - - 0.003
C14H22O 27.872 1502 1507 2,4-二异丙基苯酚 2,4-diisopropyl phenol - 0.016 0.052 0.120 0.133 0.031

Fig. 1

Clustering results of flavor components data analysis during the storage of F. velutipes in polyethylene film packaging"

Fig. 2

Electronic nose radar map on volatile flavors during the storage of F. velutipes in polyethylene film packaging"

Fig. 3

Principal component analysis of electronic nose during the storage of F. velutipes in polyethylene film packaging"

Table 2

Changes of soluble sugar (alcohol) content (mg·g-1) during the storage of F. velutipes in polyethylene film packaging"

贮藏时间 Storage time (d) 果糖 Fructose 甘露醇 Mannitol 海藻糖 Trehalose 总量 Total content
0 81.666±0.524b 86.656±1.081b 13.235±0.258d 181.057±1.002c
3 89.761±0.681a 94.102±1.633a 64.940±0.051b 248.803±2.330a
6 62.412±0.879c 67.030±0.318c 76.749±0.376a 206.192±0.965b
9 44.405±0.701d 52.984±1.260d 21.961±0.079c 119.350±2.011d
12 37.280±0.513e 48.579±0.593e 9.309±0.015e 95.169±1.117e
15 44.971±0.440d 42.117±0.375f 8.157±0.074f 95.245±0.806e

Table 3

Changes of organic acids content (mg·g-1) during the storage of F. velutipes in polyethylene film packaging"

贮藏时间
Storage time (d)
富马酸
Fumaric acid
琥珀酸
Succinic acid
酒石酸
Tartaric acid
苹果酸
Malic acid
柠檬酸
Citric acid
冰乙酸
Glacial acetic acid
总量
Total content
0 1.148±0.191a 21.074±0.102c 3.280±0.182e 3.778±0.057a 29.151±0.236a 0.078±0.002a 58.508±0.180a
3 0.870±0.018b 18.981±0.217d 4.880±0.134d 2.291±0.104c 22.945±0.808c 0.058±0.001b 50.025±0.767c
6 0.883±0.015b 22.358±0.787b 5.114±0.093c 2.963±0.102b 22.369±0.626c 0.056±0.001b 53.743±0.022b
9 0.912±0.010b 24.853±0.136a 5.970±0.010b 2.027±0.067d 24.161±0.591b 0.022±0.000d 57.946±0.612a
12 0.712±0.076c 16.363±0.168f 6.593±0.081a 1.592±0.043e 18.087±0.559e 0.020±0.001e 43.366±0.594e
15 0.819±0.042bc 17.362±0.718e 5.888±0.042b 2.036±0.093d 21.008±0.588d 0.039±0.001c 47.153±1.484d

Table 4

Changes of 5’-mucleotides content (mg·g-1) during storage of F. velutipes in polyethylene film packaging"

贮藏时间
Storage time (d)
5'-AMP 5'-GMP 5'-CMP 5'-IMP 5'-UMP 总量
Total content
0 1.103±0.079c 0.110±0.010c 1.629±0.035d 0.024±0.009de 0.054±0.001b 2.920±0.106c
3 1.603±0.018b 0.127±0.010bc 2.445±0.134c 0.015±0.001e 0.072±0.002b 4.262±0.141b
6 1.663±0.017b 0.160±0.007b 3.611±0.188a 0.043±0.008bc 0.084±0.007b 5.561±0.200a
9 1.842±0.043a 0.242±0.050a 3.136±0.229b 0.068±0.013a 0.144±0.033a 5.431±0.196a
12 1.699±0.088b 0.130±0.018bc 0.649±0.161f 0.058±0.016ab 0.135±0.039a 2.671±0.218c
15 1.638±0.125b 0.050±0.014d 0.969±0.207e 0.033±0.008cd 0.070±0.009b 2.761±0.271c

Table 5

Changes of free amino acids content (mg·g-1) during storage of F. velutipes in polyethylene film packaging"

类型
Type
氨基酸
Amino acid
氨基酸含量 Amino acid content (mg?g-1)
0 d 3 d 6 d 9 d 12 d 15 d
呈鲜味氨基酸
Umami amino acid
天冬氨酸 Asp 2.474±0.023c 2.724±0.061b 2.665±0.013b 2.182±0.013d 0.732±0.088e 3.333±0.218a
谷氨酸 Glu 10.055±0.029bc 7.701±0.007e 9.793±0.356c 10.291±0.002b 8.510±0.085d 12.025±0.454a
小计 Subtotal 12.529±0.050b 10.425±0.062c 12.457±0.356b 12.473±0.013b 9.242±0.157d 15.358±0.289a
呈甜味氨基酸
Sweet amino acid
丙氨酸 Ala 1.941±0.012c 1.607±0.007e 2.035±0.012b 1.775±0.012d 1.381±0.045f 2.373±0.050a
甘氨酸 Gly 1.274±0.001b 1.047±0.001e 1.169±0.001c 1.137±0.010d 0.888±0.029f 1.447±0.011a
丝氨酸 Ser 2.084±0.014ab 1.087±0.015d 1.936±0.373b 1.798±0.034b 1.375±0.025c 2.29±0.119a
苏氨酸 Thr 1.758±0.002c 1.126±0.017e 1.883±0.159b 1.623±0.001d 1.08±0.014e 2.019±0.058a
小计 Subtotal 7.057±0.015b 4.867±0.009d 7.023±0.520b 6.333±0.054c 4.725±0.085d 8.129±0.213a
呈苦味氨基酸
Bitter amino acid
精氨酸 Arg 1.123±0.013b 0.894±0.001c 1.113±0.024b 1.097±0.024b 0.508±0.025d 1.288±0.013a
组氨酸 His 1.178±0.007a 1.049±0.058b 1.041±0.037b 1.168±0.066a 0.000±0.000c 1.238±0.014a
异亮氨酸 Ile 1.070±0.007b 0.929±0.001c 1.005±0.001bc 1.077±0.018b 0.798±0.132d 1.278±0.013a
亮氨酸 Leu 1.904±0.001b 1.634±0.032cd 1.778±0.051bc 1.829±0.018b 1.541±0.229d 2.089±0.032a
甲硫氨酸 Met 1.544±0.008a 1.069±0.183bc 0.972±0.057c 0.987±0.115c 0.522±0.001d 1.155±0.028b
苯丙氨酸 Phe 7.270±0.066a 6.734±0.077b 6.542±0.023b 6.720±0.274b 7.215±0.578a 7.664±0.023a
酪氨酸 Tyr 2.915±0.021b 2.893±0.051b 2.794±0.024bc 2.744±0.050c 1.434±0.146d 3.512±0.039a
缬氨酸 Val 2.214±0.003b 2.023±0.044c 2.142±0.090b 2.184±0.056b 1.873±0.050d 2.622±0.044a
小计 Subtotal 19.218±0.035b 17.224±0.282d 17.386±0.111d 17.805±0.332c 13.891±0.125e 20.847±0.03a
无味氨基酸
Odorless amino acid
半胱氨酸 Cys 0.503±0.005ab 0.503±0.051ab 0.484±0.044b 0.555±0.008a 0.474±0.046b 0.475±0.051b
赖氨酸 Lys 3.733±0.005b 3.452±0.021c 3.490±0.020c 3.537±0.025c 3.166±0.138d 4.000±0.021a
脯氨酸 Pro 22.540±0.466cd 22.398±0.961cd 23.199±0.336bc 24.140±0.104b 21.824±0.694d 27.277±1.164a
小计 Subtotal 26.777±0.473cd 26.354±0.984cd 27.172±0.367bc 28.231±0.117b 25.465±0.822d 31.752±1.120a
总计 Total 65.581±0.515b 58.870±0.751c 64.038±0.754b 64.842±0.424b 53.323±1.120d 76.087±1.572a

Fig. 4

Changes of four kinds of free amino acids during storage of F. velutipes in polyethylene film packaging"

Fig. 5

Electronic tongue principal component analysis during storage of F. velutipes in polyethylene film packaging"

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