Analysis of Volatile Flavor Substances in Different Dictyophora Cultivars by Gas Chromatography-ion Mobility Spectroscopy
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Abstract:
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.
