Comprehensive characterization of Stropharia rugosoannulata from five geographical origins was investigated,and key biomarkers for nutritional,aroma and taste fingerprints were identified.Stropharia rugosoannulata exh...Comprehensive characterization of Stropharia rugosoannulata from five geographical origins was investigated,and key biomarkers for nutritional,aroma and taste fingerprints were identified.Stropharia rugosoannulata exhibited the characteristics of high protein and low fat.The Gansu(GS)sample had the highest protein and fat contents,while the Great Khingan Mountains(DX)sample exhibited the highest moisture and ash contents.Furthermore,Stropharia rugosoannulata featured pronounced fresh and fruity aroma and umami taste.Multivariate analysis showed that the volatile components(VOCs)of the Henan(HN)sample and the Guizhou(GZ)sample were relatively similar,while the VOCs in the Yunnan(YN)sample were significantly different from those of the other samples.A total of 44 key aroma compounds were detected by gas chromatography-ion mobility spectrometry(GC-IMS)and gas chromatography-mass spectrometry(GC-MS).Additionally,10 aroma com-pounds including 1-hexanol,ethyl acrylate,methyl isovalerate,methyl heptanoate,ethyl acetate,methyl valerate,methyl acetate,3-phenylpropanol,2-undecanone and ethylbenzene were the differential key aroma compounds.Moreover,Glu,Ala,Arg,His,Cys and Lys were detected as the key amino acids and 5′-IMP and 5′-GMP were the key 5′-nucleotides,responsible for taste characteristic of Stropharia rugosoannulata as biomarkers and exerting synergistic effects on its umami expression.Among them,Glu,5′-GMP and 5′-IMP contributed more,with relatively higher taste activity values.The YN sample had most intense umami taste and the highest equivalent umami concentration.This research revealed the nutritional and flavor characteristics of Stropharia rugosoannulata and their biomarkers,and provided references for its development and utilization.展开更多
基金thank National Natural Science Foundation of China(No.31801508)Undergraduate Innovation and Entrepreneurship Training Program Project(No.202510152482).
文摘Comprehensive characterization of Stropharia rugosoannulata from five geographical origins was investigated,and key biomarkers for nutritional,aroma and taste fingerprints were identified.Stropharia rugosoannulata exhibited the characteristics of high protein and low fat.The Gansu(GS)sample had the highest protein and fat contents,while the Great Khingan Mountains(DX)sample exhibited the highest moisture and ash contents.Furthermore,Stropharia rugosoannulata featured pronounced fresh and fruity aroma and umami taste.Multivariate analysis showed that the volatile components(VOCs)of the Henan(HN)sample and the Guizhou(GZ)sample were relatively similar,while the VOCs in the Yunnan(YN)sample were significantly different from those of the other samples.A total of 44 key aroma compounds were detected by gas chromatography-ion mobility spectrometry(GC-IMS)and gas chromatography-mass spectrometry(GC-MS).Additionally,10 aroma com-pounds including 1-hexanol,ethyl acrylate,methyl isovalerate,methyl heptanoate,ethyl acetate,methyl valerate,methyl acetate,3-phenylpropanol,2-undecanone and ethylbenzene were the differential key aroma compounds.Moreover,Glu,Ala,Arg,His,Cys and Lys were detected as the key amino acids and 5′-IMP and 5′-GMP were the key 5′-nucleotides,responsible for taste characteristic of Stropharia rugosoannulata as biomarkers and exerting synergistic effects on its umami expression.Among them,Glu,5′-GMP and 5′-IMP contributed more,with relatively higher taste activity values.The YN sample had most intense umami taste and the highest equivalent umami concentration.This research revealed the nutritional and flavor characteristics of Stropharia rugosoannulata and their biomarkers,and provided references for its development and utilization.
