Characterization of volatile compounds and physicochemical properties of Shiitake Mushrooms pickled using...

The present study was carried out to evaluate changes in the volatile composition and chemical characteristics of shitake mushroom pickled. The volatile components were characterized by methods based on headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that one sulfur compounds, 1,2,4-trithiolane and lenthionine, were identified in control. However, pickle inoculated with Lb. casei produced lenthionine compound was detected. The pickled inoculated with lactic culture Lb.BB-46 confirmed four sulfur compounds, 1,2,4-trithiolane, 1,2,4,5-tetrathiane, lenthionine and pentathiepane. Study further revealed that three organic acids were found in the Lb. casei sample, including malic acid, citric acid and acetic acid. The amount of flavor 5'- nucleotides in pickled mushroom inoculated with Lb.BB-46 was higher than that of Lb. casei and control sample. The change in pickled was most likely due to variations in quality, processing technique, and storage conditions of the pickled vegetable. We explained SPME/GC-MS as a practical instrument for monitoring volatile compounds in pickled and provide important information for investigating the process in fermentation products.

The online version contains supplementary material available at 10.1007/s13197-024-06106-w.