Scientia Agricultura Sinica ›› 2024, Vol. 57 ›› Issue (22): 4553-4567.doi: 10.3864/j.issn.0578-1752.2024.22.013

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Effects of Origin on the Volatile Flavor Components of Morels Based on GC-IMS and GC×GC-ToF-MS

ZHOU XiaoQian1,2(), LI XiaoBei2, ZHANG YanMei2, ZHOU ChangYan2, REN JiaLi1, ZHAO XiaoYan2()   

  1. 1 College of Food Science and Engineering, South Central University of Forestry Science and Technology, Changsha 410007
    2 Institute for Agri-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403
  • Received:2024-05-31 Accepted:2024-07-24 Online:2024-11-16 Published:2024-11-22
  • Contact: ZHAO XiaoYan

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Abstract:

【Objective】This research aimed to screen the characteristic volatile compounds of morels from different origins and to reveal the flavor characteristics of morels from different origins. 【Method】 The same variety of Morchella sextelata were grown in six producing areas of Shanghai, Jiangsu, Yunnan, Qinghai, Hunan and Hubei according to the local production model. The freeze-dried morels were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-ToF-MS) to identify the types and content of volatile components. Principal component, cluster and multi-factor analysis were performed for these compounds, and a basic database was established.【Result】A total of 183 volatile compounds were detected by GC-IMS. Compared with other regions, morels from Yunnan had a higher abundance and significant differences in alcohols and heterocyclic substances. The content of 1-octen-3-ol in morels from Hunan was higher than that from other regions. Meanwhile, morels from Jiangsu contain the highest aldehyde content. A total of 245 volatile compounds were detected by GC×GC-ToF-MS, and multivariate statistical analysis revealed differences in the volatile components of morels from Yunnan compared wtih five other regions, which was consistent with the results obtained from GC-IMS. In order to further reveal the characteristic flavors and environmental factors of different production areas, the odor activity value (OAV) of the differential compounds was analyzed and the correlation analysis with environmental factors was performed. The results showed that 3-methyl-1-butanol, n-hexanol and 1-octen-3-ol were common aroma substances in various production areas, providing fruity and mushroom aromas. Taking Yunnan as the reference object, 12 of the common differential volatile compounds with other provinces were identified as key aroma compounds (OAV>1). The characteristic volatile substances of morels in Yunnan were 2,5-dimethylpyrazine (OAV=387.97), 2,3-dimethylpyrazine (OAV=209.65), 2-methylpyrazine (OAV=13.02) and methyl acetate (OAV=3.13), and the characteristic aroma was roasted and fruity, which was related to the local sandy soil, high temperature and large temperature difference. The characteristic volatile substances of morels in Hunan were 1-octen-3-ol (OAV=17930.58) and 2-methyl-2-butenal (OAV=8.60), and the characteristic aroma was floral and mushroom aroma. The characteristic volatile substances of morels in Shanghai were benzeneacetaldehyde, ethylidene- (OAV=387.97), and ethane, (methylthio)- (OAV=7.78), and the characteristic aroma was floral and pungent. The characteristic volatile substance of morels in Jiangsu was 2-pentylfuran (OAV=97.23), and the characteristic aroma was licorice smell, which was related to the high organic matter content in the soil. The characteristic flavor of morels in Hubei and Qinghai was not obvious. In addition, the content of volatile substances in Qinghai was related to altitude.【Conclusion】 The characteristic volatile substances of morels from Yunnan, Hunan, Jiangsu, Shanghai, Hubei and Qinghai were screened by GC-IMS and GC×GC-ToF-MS techniques, and the environmental influencing factors of their flavor formation were preliminarily explored. The results indicated that it was feasible to distinguish morels from different origins by characteristic volatile flavor substances.

Key words: morel mushrooms, volatile flavor substances, origin, GC-IMS, GC×GC-ToF-MS

Fig. 1

Morel sample pictures from various regions A-F: Pictures of morel samples from Shanghai, Jiangsu, Hubei, Hunan, Yunnan, and Qinghai, respectively"

Table 1

Morel sample cultivation information"

序号
Serial number		 栽培区域Cultivation area 样品编号Sample serial number 海拔Altitude (m)
 土壤类型 Soil type 环境因子 Environmental factor
平均高温Average high temperature (℃) 平均温差
Average
temperature
difference (℃)		 全氮
Total nitrogen
(g∙kg-1)		 有效磷
Available phosphorus
(mg∙kg-1)		 速效钾
Available
potassium
(mg∙kg-1)		 有机质Organic matter
(g∙kg-1)		 采收时间（年、月、日）
Harvest time (Y, M, D)
1 上海市崇明区Chongming, Shanghai SH 4 黏土
Clay		 14.5 4.7 1.50 14.99 174 35.00 2021.2.24
2 湖南省攸县 Youxian, Hunan HN 76 半沙土 Semi-sandy 17.7 8.8 1.40 22.85 113 34.40 2021.2.26
3 湖北省随州市 Suizhou, Hubei HB 131 半沙土 Semi-sandy 16.0 4.4 1.30 10.36 113 34.80 2021.3.2
4 云南省楚雄
彝族自治州
Chuxiong, Yunnan		 YN 1857 沙土
Sandy soil		 20.9 7.1 1.30 14.43 169 32.50 2021.3.10
5 江苏省淮安市 Huai’an, Jiangsu JS 7 黏土
Clay		 11.8 4.1 2.2 123.84 701 41.70 2021.3.11
6 青海省果洛
藏族自治州 Guoluo, Qinghai		 QH 3487 沙土
Sandy soil		 18.0 7.8 2.20 19.62 202 44.80 2021.7.5

Fig. 2

GC-IMS data of volatile organic compounds in morel morels from different origins A-D: Statistical plots of the number of classifications, three-dimensional spectrograms, direct comparison plots of spectrograms, and comparison plots of differences, respectively. SH: Shanghai; HN: Hunan; HB: Hubei; YN: Yunnan; JS: Jiangsu; QH: Qinghai. The same as below"

Fig. 3

Fingerprints of volatile substances in morel morels from different origins"

Fig. 4

Nearest neighbor fingerprints of volatile organic compounds in morels from different origins based on GC-IMS from different origins of morel mushroom"

Fig. 5

GC×GC-ToF-MS data of volatile organic compounds of morels from different origins A: Statistical charts of quantitative classifications; B: PCA analytical charts"

Fig. 6

OPLS-DA and volcano plots of volatile components identified by GC×GC-ToF-MS in morels from different origins A-E: Hubei vs Yunnan, Hunan vs Yunnan, Jiangsu vs Yunnan, Qinghai vs Yunnan, Shanghai vs Yunnan, respectively"

Fig. 7

Heat map of differential volatile components based on GC×GC-ToF-MS of morels from different origins"

Table 2

OAV of the main aroma active components of Agaricus blazei from different regions"

化合物
Compound		 气味阈值
Odor threshold (μg·kg-1)		 OAV 香气描述
Aroma description
QH YN HN JS HB SH
含S化合物 S-containing compounds
甲基乙基硫醚
Ethane, (methylthio)-		 0.3 9.20 0.00 4.96 5.82 9.63 19.00 硫酒、刺激性气味
Sulfur wine, pungent smell
醛类 Aldehydes
2-甲基-2-丁烯醛 2-Butenal,2-methyl 1 2.00 0.48 8.60 4.86 1.72 5.18 新鲜、花香
Fresh, floral
芳香类 Aromatic compounds
α-亚乙基-苯乙醛 Benzeneacetaldehyde, ethylidene- 4 2.79 1.30 2.71 5.56 2.51 7.78 青草、杏仁
Grass, almonds
醇类 Alcohols
3-甲基-1-丁醇
1-Butanol, 3-methyl-		 0.25 95.29 1348.46 268.62 102.92 189.30 311.43 苹果香、花香
Apple scent, floral scent
1-辛烯-3-醇
1-Octen-3-ol		 1 1693.34 4140.43 17930.58 2290.31 3776.97 3204.62 蘑菇香、木香
Mushroom aroma, woody aroma
正己醇
1-Hexanol		 0.02 843.56 9293.91 881.43 2177.17 631.69 1702.47 果香、脂肪香、青草香
Fruity, fatty, grassy
酯类 Esters
乙酸甲酯
Acetic acid, methyl ester		 5 0.39 3.13 1.11 1.26 0.93 0.99 清新、果香
Fresh, fruity
杂环类 Heterocycles
2,5-二甲基吡嗪
Pyrazine, 2,5-dimethyl-		 1.82 37.67 387.97 112.31 68.03 100.90 47.98 烘烤、青草、炒豆香
Roasted, grassy, roasted beans
2,3-二甲基吡嗪
Pyrazine, 2,3-dimethyl-		 0.88 3.58 209.65 78.40 4.67 16.29 2.90 可可、烤玉米香、烤花生香
Cocoa, roasted corn, roasted peanuts
2-甲基吡嗪
Pyrazine, methyl-		 60 0.67 13.02 9.62 1.21 3.42 1.23 烤牛肉、可可
Roast beef, cocoa
2-戊基呋喃
Furan, 2-pentyl-		 6 13.61 17.97 8.87 97.23 15.69 31.88 果香、绿叶、泥土、豆类
Fruity, leafy, earthy, beany

Fig. 8

Multi-factor analysis plot of volatile compounds and environmental factors A: MFA analysis of each sample group; B: MFA analysis of volatiles identified by GC×GC-ToF-MS and GC-IMS and environmental factorsAT: Average temperature difference; AHT: Average high temperature; Aph: Available phosphorus; Apo: Available potassium; TN: Total nitrogen; OM: Organic matter"

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