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Updated: Aug 29, 2026

Isolation and Selection of Entomopathogenic Fungi from Soil Samples and Evaluation of Fungal Virulence against Insect Pests
Published on: September 28, 2021
Volatile and non-volatile organic compounds synergistically determine quality in Termitomyces eurhizus from different
Qian Zhang1,2, Yanling Lu1,2, Ying Chen1,2
1College of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China.
Abstract:
To investigate origin effects on Termitomyces eurhizus, this study evaluated volatile (VOCs) and non-volatile organic compounds (NVOCs) in samples from five regions and examined their correlations with environmental factors. Using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), electronic nose, high-performance liquid chromatography (HPLC), and ion chromatography, 91 VOCs were identified, among which were esters, aldehydes, ketones, and alcohols. The OPLS-DA model effectively distinguished samples from different regions, identifying esters and ketones as key differential markers and 1-octen-3-ol as the shared signature aroma. NVOCs analysis showed significant differences in protein, polysaccharides, total phenols, amino acids, and 5'-nucleotides among regions. The TAV values of 5'-GMP, 5'-AMP, glucose, and trehalose were all >1, making them major contributors to umami and sweetness. Further correlation analysis indicated that environmental factors significantly influenced metabolite accumulation. This study provides a scientific basis for origin traceability, quality evaluation, and targeted processing.
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