为探究不同品种竹荪的风味特性，利用气相色谱-离子迁移谱（Gas Chromatography-ion Mobility Spectroscopy，GC-IMS）结合ROAV分析法分析了三个品种竹荪干品及鲜品的挥发性风味物质，从中共鉴定出54种挥发性风味物质，其中包含7种醇类（4.51%~46.46%）、11种酯类（8.00%~49.87%）、6种酮类（7.28%~18.76%）、20种醛类（14.86%~60.51%）、2种醚类（0.46%~6.41%）、2种吡啶类（0.08%~0.49%）、1种呋喃类（0.05%~0.30%）、3种硫化物（0.19%~3.44%）、1种烯烃（0.06%~0.72%）和1种羧酸（0.17%~4.08%）类化合物。GC-IMS指纹谱图显示，棘托竹荪和长裙竹荪的特征峰区域大于红托竹荪红托竹荪和长裙竹荪之间差异较大，而棘托竹荪和长裙竹荪之间差异较小。竹荪中不同品种中主要挥发性风味物质不同，含量最多的是醛类、醇类和酯类。同时，主成分和欧氏距离显示，竹荪鲜品在干燥后与干燥前风味存在差异。GC-IMS可对不同品种竹荪样品的风味物质进行可视化研究。该实验为丰富不同品种竹荪风味品质特性提供了一定参考信息。

To study the flavor characteristics of different Dictyophora varieties, gas chromatography-ion mobility spectroscopy (GC-IMS) was used, combined with relative odor activity value analysis. The volatile flavor substances were analyzed in dried and fresh Dictyophora varieties. A total of 54 volatile flavor substances were identified, which included seven alcohols (4.51%~46.46%), eleven esters (8.00%~49.87%), six ketones (7.28%~18.76%), twenty aldehydes (14.86%~60.51%), two ethers (0.46%~6.41%), two pyridines (0.08%~0.49%), one furan (0.05%~0.30%), three sulfides (0.19%~3.44%), one olefin (0.06%~0.72%), and one carboxylic acid (0.17%~4.08%). GC-IMS fingerprint spectra showed that the characteristic peak regions were larger for Dictyophora acanthophora than for Dictyophora maxi. The main volatile flavor substances were different in different varieties of Dictyophora, with the most common being aldehydes, alcohols, and esters. Principal components analysis and Euclidean distance showed that there were differences in flavor between dried and fresh Dictyophora. Thus, GC-IMS enables visualization of flavor substances in different varieties of Dictyostelium. These findings provide some reference information for enriching the flavor quality characteristics of different Dictyophora varieties.

贵州省科技计划项目（黔科合基础-ZK[2022]一般337）；贵阳市科技计划项目（筑科合同[2020]-18-3号）；贵州省食用菌现代农业产业技术体系（GZCYTX2021-05-02）