Effect of hot air drying on volatile components of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose.


Dr. Mariga Alfred Mugambi




Volatile components are important factors that affect the flavor quality of Flammulina velutipes, but the changes occuring during hot-air drying are still unclear. To clarify the dynamic changes of flavor substances during hot-air drying, comprehensive flavor characterization and volatile components of F. velutipes were evaluated using electronic nose technology and headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. Results showed that volatile substances in F. velutipes significantly changed during hot-air drying according to the Principal component analysis and radar fingerprint chart of electronic nose. Volatile components of fresh F. velutipes consisted mainly of ketones, aldehydes and alcohols, and 3-octanone is the major substance. Drying process could significantly decrease the relative content of ketones and promoted the formation of alcohols, acids, and esters, which became the main volatile components of dried F. velutipes. These may provide a theoretical basis for the formation mechanism of flavor substances in dried F. velutipes.

Keywords: Flammulina velutipes; Volatile component; Hot air drying; Electronic nose; HS-SPME-GC-MS

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