Nutritional evaluation and flavor characteristic analysis of different parts of <i>Clitocybe maxima</i>

doi:10.3785/j.issn.1008-9209.2021.05.111

Journal of Zhejiang University (Agriculture and Life Sciences)

2021, Vol. 47

Issue (6): 743-756 DOI: 10.3785/j.issn.1008-9209.2021.05.111

Research articles

Nutritional evaluation and flavor characteristic analysis of different parts of Clitocybe maxima

Jiaxin DU(

),Jiapei XI,Donglu FANG,Hailan SUN,Qiuhui HU,Liyan ZHAO(

)

Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

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Abstract

Clitocybe maxima is a rare and high-temperature edible fungus with a unique flavor. In this experiment, the edible value of the pileus, stipe and mycorrhiza of the fresh C. maxima was explored and evaluated through the detections of basic nutrients and mineral contents. The taste and odor differences of different parts of C. maxima were evaluated by electronic tongue, electronic nose and gas chromatography-ion mobility spectroscopy (GC-IMS), aiming to provide a theoretical basis for flavor research of C. maxima. The results showed that the moisture, fat and protein contents were higher in the pileus and the content of total sugar in the stipe was the highest. The amino acid compositions in the pileus were in line with the Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) ideal protein standard, and methionine only existed in the pileus. At the same time, the C. maxima was rich in sodium (Na), potassium (K), calcium (Ca), magnesium (Mg), ferrum (Fe), zinc (Zn) and so on, and the element contents in different parts were different. The results of electronic tongue detection showed that the contents of bitter components in all parts of C. maxima were high. By using linear discriminant analysis (LDA) to reduce the dimensions of the electronic nose analysis results, it was found that the odor characteristics in different parts of C. maxima could be clearly distinguished. Among the 84 volatile flavor substances detected by GC-IMS, alcohols, aldehydes and ketones had significant effects on the flavor profiles of different parts of C. maxima. The contents of 1-octene-3-ol (monomer and dimer), 1,3-octadiene (dimer) and 3-methylthiopropanal (monomer and dimer) were important volatile substances that produced different flavor profiles in different parts of C. maxima, and the monomer and dimer of 3-methylthiopropanal were the characteristic flavor compounds in pileus.

Key words： Clitocybe maxima nutrition and flavor gas chromatography-ion mobility spectroscopy (GC-IMS) linear discriminant analysis (LDA) electronic nose electronic tongue

Received: 11 May 2021 Published: 25 December 2021

CLC:

S 646.9

Corresponding Authors: Liyan ZHAO E-mail: 2021108070@stu.njau.edu.cn;zhlychen@njau.edu.cn

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Cite this article:

Jiaxin DU,Jiapei XI,Donglu FANG,Hailan SUN,Qiuhui HU,Liyan ZHAO. Nutritional evaluation and flavor characteristic analysis of different parts of Clitocybe maxima. Journal of Zhejiang University (Agriculture and Life Sciences), 2021, 47(6): 743-756.

URL:

http://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2021.05.111 OR http://www.zjujournals.com/agr/Y2021/V47/I6/743

猪肚菌不同部位的营养评价及风味特征分析

猪肚菌（Clitocybe maxima）是一种风味独特的珍贵高温食用菌。本实验以新鲜猪肚菌为原料，通过对基本营养成分及矿物质含量的检测，探究并评价猪肚菌的菌伞、菌柄和菌根部位的食用价值。基于电子舌、电子鼻和气相色谱-离子迁移谱（gas chromatography-ion mobility spectroscopy, GC-IMS）评价猪肚菌不同部位的滋味和气味差异，为猪肚菌风味研究提供实验与理论支撑。结果表明：猪肚菌菌伞的水分、脂肪、蛋白质含量较高，菌柄总糖含量最多，菌伞的氨基酸组成最符合联合国粮农组织/世界卫生组织规定的理想蛋白标准，且蛋氨酸仅存在于菌伞中；同时，猪肚菌中富含钠（Na）、钾（K）、钙（Ca）、镁（Mg）、铁（Fe）、锌（Zn）等元素，且不同部位的元素含量不同。电子舌结果显示猪肚菌各部位的苦味成分含量均较高。通过线性判别分析（linear discriminant analysis, LDA）对电子鼻分析的结果进行降维处理后发现，猪肚菌不同部位的气味特征可以被清晰地区分。通过GC-IMS检出的84种挥发性风味物质中，醇类、醛类和酮类化合物对猪肚菌不同部位的风味轮廓有较明显的影响，其中1-辛烯-3-醇（单体、二聚体）、1，3-辛二烯（二聚体）、3-甲硫基丙醛（单体、二聚体）是导致猪肚菌不同部位风味轮廓产生差异的重要挥发性物质，3-甲硫基丙醛的单体和二聚体是菌伞的特征风味化合物。

关键词： 猪肚菌, 营养与风味, 气相色谱-离子迁移谱, 线性判别分析, 电子鼻, 电子舌

Table 1 Operating steps of the microwave digester

Table 2 Operating conditions of ICP-MS

Table 3 Performance descriptions of PEN3 electronic nose sensor

Table 4 Nutrient compositions in different parts of fresh C. maxima

Table 5 Contents of mineral elements in different parts of fresh C. maxima

Table 6 Analysis results of acid hydrolyzed amino acids in different parts of C. maxima (by dry mass)

Table 7 Compositions of essential amino acids in different parts of fresh C. maxima

Fig. 1 Radar diagram of electronic nose response values of pileus, stipe and mycorrhiza in fresh C. maxima

Fig. 2 Analysis of the overall flavors of pileus, stipe and mycorrhiza in C. maxima based on the electronic noseA. Principal component analysis; B. Linear discriminant analysis.

Fig. 3 Analysis of the overall taste profiles of pileus, stipe and mycorrhiza in fresh C. maxima based on the electronic tongue

Fig. 4 Analysis of flavor amino acid contents of pileus, stipe and mycorrhiza in fresh C. maximaDifferent lowercase letters above the bars indicate significant differences among different flavor amino acids in the same part at the 0.05 probability level; and different uppercase letters above the bars indicate significant differences at the same amino acid in the different parts at the 0.05 probability level.

Fig. 5 GC-IMS two-dimensional spectrograms of characteristic flavor of pileus, stipe and mycorrhiza in fresh C. maximaA. Original spectrogram; B. Difference contrast spectrogram.

Fig. 6 Fingerprints of volatile substances in different parts of C. maxima samples based on GC-IMSA-F represent alcohols, aldehydes, ketones, olefins, esters and other compounds, respectively. D: Dimer; M: Monomer.

Fig. 7 Distributions of volatile substances in different parts of C. maxima samples based on GC-IMSDifferent lowercase letters above the bars indicate significant differences at the same compound in different parts at the 0.05 probability level; and different uppercase letters above the bars indicate significant differences among different compounds in the same part at the 0.05 probability level.


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