Differentiation of Eight Commercial Mushrooms by Electronic Nose and Gas Chromatography-Mass Spectrometry

Abstract

Volatile profiles of eight mushrooms were characterized by gas chromatography-mass spectrometry and electronic nose analysis. Volatile compounds including 11 alcohols, 11 ketones, 15 aldehydes, 3 sulfur compounds and alkenes, 8 terpenes, 7 acid and esters, 5 heterocyclic compounds, 20 aromatic compounds, and 4 other compounds were identified. The overall aroma properties of the mushrooms were analyzed by the electronic nose. Results indicated that the e-nose sensors have the ability to accurately respond to different mushrooms with similar fingerprint chromatograms. The relationship between the GC-MS data and e-nose responses of different mushrooms was modeled by principal component analysis and partial least squares regression. This combination for the volatile analysis with chemometric methods can be applied to distinguish different mushrooms successfully. Furthermore, it is concluded that the volatile composition of commercial mushrooms could benefit a finger spectrum by e-nose to identify the species of edible fungi.

Characterization of Volatile Profiles of Six Popular Edible Mushrooms Using Headspace‐Solid‐Phase Microextraction Coupled with Gas Chromatography Combined with Chemometric Analysis

“…() classified several mushroom species ( Pleurotus abalonus , Agrocybe aegirit , Hericium erinaceus , Grifola frondosa , Coprinus comatus , Boletus edulis , Lentinula edodes , and P. eryngii ) based on the volatile component analysis by GC and electronic nose in combination with PCA. The authors did not provide information on how many different samples were analyzed per mushroom species (Zhou et al., ). The chemometric analysis for the discrimination of the popular six mushroom species (white beech, brown beech, button, oyster, king oyster, and enoki) has not been previously reported.…”

“…Chemometric analysis on the data set of volatile compounds has been used for the differentiation of mushroom species (Gioacchini et al., ; Malheiro et al., ; Zhou et al., ). Zhou et al.…”

“…Zhou et al. () discriminated mushroom species by means of GC and electronic nose in combination with principal component analysis (PCA). To date, however, chemometric approach has not been applied on the data set of volatile metabolites for the discrimination of the popular six edible mushrooms (white beech, brown beech, button, oyster, king oyster, and enoki mushrooms).…”

“…A series of aliphatic C8 components, such as 1-octen-3-ol, 3-octanol, 1-octanol, 1-octen-3-one, and 3-octanone, have been reported as the major contributors to the characteristic mushroom flavor (Costa, Tedone, Grazia, Dugo, & Mondello, 2013). The profiles of volatile compounds of mushroom maybe differ with the species (Chen et al, 2017;Costa, Grazia, Grasso, & Trozzi, 2015;Costa et al, 2013;Malheiro, de Pinho, Soares, da Silva Ferreira, & Baptista, 2013;Zhou, Feng, & Ye, 2015). White beech (Hypsizygus marmoreus), brown beech (Hypsizygus tessellatus), button (Agaricus bisporus), oyster (Pleurotus ostreatus), king oyster (Pleurotus eryngii), and enoki (Flammulina velutipes) mushrooms are very popular mushroom species.…”

<i>Cinnamomum loureirii</i> Extract Inhibits Acetylcholinesterase Activity and Ameliorates Trimethyltin-Induced Cognitive Dysfunction in Mice

“…Previously, it was reported that this phenolic compound is present in wild plants and mushrooms. [20][21][22] Of note, BP has been widely used as a raw material for phosphite antioxidants and as an intermediate for the preparation of ultraviolet stabilizers as well. 23) According to previous reports, BP is an antioxidant with remarkable cytotoxic activity against cancer cells, 24,25) and it has been shown to decrease the degree of low-density lipoprotein (LDL)-oxidation.…”