Comparative analysis of the aroma characteristics of Armillaria luteo-virens under different cooking methods by
Lirong Xu1, Yani Zhang2, Lingyun Qu1
1Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao 266071, China.
Abstract:
Armillaria luteo-virens is a popular culinary ingredient, with its flavor being highly dependent on the cooking procedure. Volatile compounds in Armillaria luteo-virens prepared using different cooking methods were analyzed by HS-SPME-GC-MS and HS-GC-IMS. Aldehydes and ketones were the predominant volatile compounds. GC-MS and sensory analysis indicated that Armillaria luteo-virens exhibited optimal flavor characteristics after 10 min of cooking. GC-IMS analysis showed that microwaving and steaming resulted in higher concentrations of most volatile compounds, such as butanal and nonanal. Stir-frying boosted some chemical reactions, leading to high concentrations of compounds with roasted flavors, such as 3-pentanone and 2,3-butanedione. However, stir-frying also caused loss of highly volatile compounds and promoted their further decomposition, e.g. nonanal and 1-octen-3-ol. Boiling caused the dissolution of most compounds, except for fat-soluble compounds such as nonanal and 3-heptanol. These findings provide a theoretical basis for optimizing home cooking methods to retain flavor.
More Related Videos
05:29Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
Published on: June 9, 2021
06:53Author Spotlight: Technologies and Challenges in Elemental Analysis of Food Samples
Published on: December 22, 2023
Related Concept Videos
01:14Gas Chromatography–Mass Spectrometry (GC–MS)
A gas chromatograph consists of a long, narrow capillary column with a polysiloxane coating on the inner wall....
01:21Mass Spectrometry: Complex Analysis
GC–MS is a powerful hyphenated method commonly used in forensics and environmental...