Abstract：
:Eight carbon (C8) compounds are the key characteristic flavors of mushrooms. The quantitative analysis of the volatiles in mushrooms is challenging especially with the unattended HS-SPME-GC-MS. An unattended HS-SPME-GC-MS/MS in combination with novel sample preparation of the complete control of volatile emissions was developed for the quantitation of the C8 volatiles in mushrooms. The sample preparation strategy was composed of freeze-drying, rehydration, and the addition of a 15% citric acid solution. With this strategy, the volatile emission from mushroom was fully controlled at a certain time point. This method was found to be highly reliable, sensitive, precise, and accurate. This method was successfully applied to measure the contents of the C8 volatiles in the beech, button, and shiitake mushrooms. 1-Octene-3-ol was the most predominant compound in the mushrooms, representing 62.4, 69.0, and 89.2% of the total C8 volatiles in the beech, button, and shiitake mushrooms, respectively.
journal_name
Food Chemjournal_title
Food chemistryauthors
Jung MY,Lee DE,Baek SH,Lim SM,Chung IM,Han JG,Kim SHdoi
10.1016/j.foodchem.2020.128998subject
Has Abstractpub_date
2021-01-07 00:00:00pages
128998eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32889-2journal_volume
347pub_type
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