Characterization of the Key Aroma Compounds in Two Differently Dried <i>Toona sinensis</i> (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept

In this study, modified headspace solid‐phase microextraction (HS‐SPME) coupled with gas chromatography‐mass spectrometry (GC‐MS) and electronic nose (E‐nose) were utilized to investigate the dynamic aroma changes of Lentinula edodes (L. edodes) at different stages of vacuum freeze drying (VFD). The extraction efficiency of volatile compounds from vacuum freeze‐dried L. edodes was improved by optimizing five parameters of the HS‐SPME. A total of 50 volatiles were identified in L. edodes from different VFD stages by GC‐MS. Alcohols, aldehydes, and volatile sulfur‐containing compounds (VSCs) were the main flavor constituents of fresh L. edodes, frozen L. edodes, and secondary dried L. edodes. Aldehydes, ketones, and VSCs were the main aroma groups in L. edodes after primary drying. There were 20 volatiles as key odorants with the odor activity values greater than 1, in which esters appeared only before secondary drying of L. edodes. These findings could contribute to a comprehensive insight into the formation mechanism of flavor in the VFD process of L. edodes. Practical applications Lentinula edodes is the second most widely cultivated edible fungus worldwide. It is considered a valuable health food not just because of its abundance of nutrients but also because of its delicious taste. This study investigated the regularity regarding the changes of volatile compounds in L. edodes during vacuum freeze drying. The results of the present study offer valuable knowledge for the formation mechanism of volatile substances in the drying process of L. edodes, which can be beneficial to promote the development and utilization of flavor substances in L. edodes.

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“…The OAVs of compounds were calculated by dividing the concentrations of analytes by their odor thresholds value (Zhai & Granvogl, 2019).…”

Section: Odor Activity Valuesmentioning

confidence: 99%

Identification and characterization of volatile compounds in Lentinula edodes during vacuum freeze‐drying

Hou

Fang

et al. 2021

Journal of Food Biochemistry

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“…Its economic importance can exemplarily be seen in the fact that >1 million people are actually working on T. sinensis products in China. Its planting area is >1 billion square meters and cultivating >800 billion kg of T. sinensis sprouts per year (Zhai and Granvogl 2019). However, there is little genomic information has been reported.…”

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confidence: 99%

Complete chloroplast genome of Toona sinensis (Meliaceae), a goluptious ‘tree vegetables’

Liu

Zhang

Shi

2019

Mitochondrial DNA Part B

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Toona sinensis, also known as Xiangchun in Chinese, is a popular 'tree vegetables' and famous medicinal plant with good economic value. In our study, we sequenced the complete chloroplast (cp) genome of T. sinensis using the llumina sequencing platform. The cp genome of T. sinensis is a characteristic four-party structure with a length of 157,228 bp, which contains two 26,994 bp inverted repeats (IRs), an 85,971 bp large single copy (LSC), and a 17,269 bp small single copy (SSC). We identified a total of 126 genes, of which clouding 82 protein-coding genes, 36 tRNA genes, and eight rRNA genes. The phylogenetic analysis showed that T. sinensis was closely related to the congeneric T. ciliata. ARTICLE HISTORY

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“…Liu et al . (2013), Yang et al ., (2019) and Zhai & Granvogl (2019, 2020) reported that the sulphide‐containing compounds in TS shoots are not stable. They could be degraded or converted to form other sulphur‐containing compounds through a series of reactions, such as (Z,Z)‐di‐1‐propenyl disulphide, cis‐ and trans‐2‐mercapto‐3,4‐dimethyl‐2,3‐dihydrothiophene.…”

Section: Resultsmentioning

confidence: 99%

Concentrating sulphur‐containing flavour from Toona sinensis shoots using corn oil with and without aqueous dispersion

Zhaogai

Jiang

Zhao

et al. 2021

Int J of Food Sci Tech

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Toona sinensis (TS) shoot is a seasonal and quick deteriorating vegetable with unique alliaceous flavour. In this study, corn oil was used to concentrate the sulphur-containing compounds responsible for the unique TS flavour with and without aqueous dispersion. The level of sulphur-containing compounds in TS shoots was 0.32 lg g À1 and concentrated to 2.34 lg g À1 in the corn oil with aqueous dispersion. The sulphur-containing compounds, trans-2-Mercapto-3,4-dimethyl-2,3-dihydrothiophene and (E,Z)-Di-1propenyldisulphide, were identified in the corn oil, while they were not detected in the oil without aqueous dispersion. Based on sensory and electronic nose analysis, the aroma of corn oil with aqueous medium extraction had stronger alliaceous aroma than TS shoots and the extraction corn oil without aqueous dispersion. With aqueous dispersion assistance, the sulphur-containing aroma compounds in TS shoots were effectively concentrated in corn oil. The flavour-enriched oil could serve as a flavour ingredient to deliver TS shoots aroma for different food applications.

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Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept

Cited by 35 publications

References 41 publications

Identification and characterization of volatile compounds in Lentinula edodes during vacuum freeze‐drying

Identification and characterization of volatile compounds in Lentinula edodes during vacuum freeze‐drying

Complete chloroplast genome of Toona sinensis (Meliaceae), a goluptious ‘tree vegetables’

Concentrating sulphur‐containing flavour from Toona sinensis shoots using corn oil with and without aqueous dispersion

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