Comparison and Analysis of Volatile Components in Different Parts of Fruiting Body of Stropharia rugoso-annulata
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Abstract:
The volatile components in pileus and stipe of the fruiting body of Stropharia rugoso-annulata were comparatively analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Principal component analysis (PCA) was also performed. The results showed that 50 compounds were identified from the pileus and stipe of the fruiting body of Stropharia rugoso-annulata. Among which, alcohols, esters and alkanes were mainly present in the pileus, accounting for 19.93%, 19.43% and 9.79%, respectively. Alcohols, esters and ketones were mainly detected in the stipe, accounting for 23.04%, 21.04% and 12.35%, respectively. Among the detected compounds, the relative percentages of 3,4-dihydroxy-2-methylpyridine-5-methanol, 4-piperidinol, bis(2-ethylhexyl) maleate, cyclohexane and (E)-3-nonen-2-onewere the highest, which played important roles in the formation of the aroma of Stropharia rugoso-annulata. The results of principal component analysis showed that alcohols were the main volatile components in the pileus and stipe of Stropharia rugoso-annulata, and there were significant differences in the volatile composition between the pileus and stipe. The results of this study provide a reference for the evaluation of the flavor and quality of Stropharia rugoso-annulata and breeding of high-quality Stropharia rugoso-annulata.
