Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC–MS after treated with electron-beam generated X-ray irradiation

• Published in: Food chemistry 2024-10, Vol.454, p.139771, Article 139771
• Main Authors: Zhong, Yuanyuan, Cui, Yuan, Yu, Jiangtao, Yan, Shengkun, Bai, Junqing, Xu, Huaide, Li, Mei
• Format: Article
• Language: English
• Subjects: Agaricales - chemistry; Agaricales - radiation effects; Basidiomycota - chemistry; Basidiomycota - radiation effects; Electronic Nose; Flavor compounds profile; Flavoring Agents - chemistry; Food Irradiation; Food Storage; Fresh Hericium erinaceus preservation; Gas Chromatography-Mass Spectrometry; HS-GC-IMS; HS-SPME-GC–MS; Irradiation technology; Multiple factor analysis; Odorants - analysis; Solid Phase Microextraction; Taste; Volatile Organic Compounds - chemistry; X-Rays
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.139771

Flavor alteration is a crucial factor affecting the quality of mushrooms during preservation. The dynamic variations of volatile profiles of fresh Hericium erinaceus with electron-beam generated X-ray irradiation were investigated by combining E-nose, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS). E-nose analysis achieved rapid discrimination in all treatments over storage time. 65 and 73 volatile organic compounds (VOCs) were identified by HS-GC-IMS and HS-SPME-GC–MS, respectively. Thereinto, 1-octen-3-ol, 1-octen-3-one, and 2-octanone were screened out as the characteristic VOCs, which contents declined during storage. While the contents of (E)-2-octenal, (E)-2-nonenal, and 1-octanol increased. The flavor profile changes from distinct mushroom and floral odor to an intense alcohol and fatty odor. Notably, one-kGy irradiation remained more volatiles and denser mushroom odor after storage. Multivariate analysis further confirmed that 1.0 kGy irradiation contributed to the overall aroma retention during postharvest storage of H. erinaceus. [Display omitted] •The flavor characteristics of fresh H. erinaceus were established by E-Nose, HS-GC-IMS and HS-SPME-GC–MS.•The flavor differences of H. erinaceus irradiated with EBGX were studied for the first time.•kGy dosage was beneficial to maintain key flavor substances of H. erinaceus.•kGy dosage promoted the production of esters and terpenes with fruity and floral aromas.