Chemical compositions and volatile compounds of Tricholoma matsutake from different geographical areas at different stages of maturity
文献类型： 外文期刊
作者： Li, Qiang 1 ; Zhang, Li 2 ; Li, Wanhua 3 ; Li, Xiaolin 1 ; Huang, Wenli 4 ; Yang, Hua 2 ; Zheng, Linyong 1 ;
作者机构： 1.Sichuan Acad Agr Sci, Soil & Fertilizer Inst, Chengdu 610066, Sichuan, Peoples R China
2.Sichuan Aba Forestry Sci & Technol Res Inst, Wenchuan 623000, Sichuan, Peoples R China
3.Maerkang Forestry Bur, Maerkang 624000, Sichuan, Peoples R China
4.Sichuan Acad Agr Sci, Inst Biol & Nucl Technol, Chengdu 610066, Sichuan, Peoples R China
5.Sichuan Acad Agr Sci, Chengdu 610066, Sichuan, Peoples R China
关键词： Tricholoma matsutake;volatile;GC-MS;geographical area;maturity
期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.391； 五年影响因子：2.108 ）
ISSN： 1226-7708
年卷期： 2016 年 25 卷 1 期
页码：
收录情况： SCI
摘要： Tricholoma matsutake is a commercially important edible fungus. Volatile compounds, chemical compositions, and nutritional values of fruiting bodies at different stages of maturity from different geographical areas were analyzed. The main volatile compounds in T. matsutake fruiting bodies were (E)-2-octenal, phenylacetaldehyde, 3-octanone, methyl cinnamate, benzaldehyde, and 1- octen-3-ol. Kinds and levels of volatile compounds from different geographical areas varied. As the fruiting bodies aged, levels of methyl cinnamate and 1-octen-3-ol gradually declined. Potassium was the most abundant element in T. matsutake fruiting bodies. Of 17 amino acids detected in fruiting bodies, glutamate was the most abundant. Volatile compounds, chemical compositions, and nutritional values of T. matsutake varied with age and geographical origin and can serve as chemical indicators for classication of T. matsutake from different geographical areas and at different stages of maturity.
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