摘要
This research aimed to investigate the flavor characteristic,metabolites and bioactivities of Boletus edulis hydrolysates via HS-SPME-GC-MS and UHPLC-MS/MS.The Maillard reaction(MR)significantly enhanced the sensory qualities of Boletus edulis,including like-meat,caramel,continuity,and complete acceptance.The accumulation of browning precursors during MR was verified through spectral analysis.We also found that the MR enhanced the antioxidant and hypoglycemic activities of Boletus edulis hydrolysates.Furthermore,11 VOCs were also identified as key aromatic compounds and had important impact on the flavor characteristics of Maillard reaction products(MRPs).Non-targeted metabolomics analyses revealed that the formation of MRPs was affected through amino acid metabolism,lipid metabolism and plant secondary metabolism.Briefly,the flavor and biological activity of Boletus edulis were improved through enzymolysis and MR.The results provided a theoretical foundation for deep processing and resource utilization of Boletus edulis.
基金
financially supported by the National Natural Science Foundation of China(grant No.32260639)
the Yunnan Provincial Department of Science and Technology(grant No.202101AT070042 and grant No.202101BD070001-054).
