Changes in flavour- and taste-presenting substances in Hypsizygus marmoreus mushroom packaged in polypropylene nanofilm

Wang, B. and He, K. and Yun, J. and Zhao, Y. and Qu, Y. and Bi, Y. and Yao, L. (2024) Changes in flavour- and taste-presenting substances in Hypsizygus marmoreus mushroom packaged in polypropylene nanofilm. International Food Research Journal (Malaysia), 31. pp. 247-257. ISSN 2231 7546

Hypsizygus marmoreus mushroom is known for its pleasant flavour and delicious taste. However, its flavour quality deteriorates rapidly during postharvest storage. In the present work, we explored the dynamic changes in flavour-presenting substances and taste components in H. marmoreus packaged in polyethylene nanofilm (0.05 mm) during low temperature storage (12 days). We used headspace solid-phase microextraction combined with gas chromatography-mass spectrometry to analyse the volatile flavour components; high performance liquid chromatography and liquid chromatography-mass spectrometry to analyse the non-volatile flavour (taste-presenting) substances (e.g., soluble sugars, taste nucleotides, free amino acids, and organic acids); and the relative odour activity value (ROAV) and taste active value (TAV) methods to determine the flavour substances in fresh and stored H. marmoreus. Results revealed that n-octanal, 1-octene-3-one, and 1octene-3-ol were the characteristic volatile flavour substances, and that trans-2-octenal was the key substance affecting the formation of volatile flavours in fresh H. marmoreus. Trans,trans-2,4-nonadienal, and 3-octanone were the key volatile substances that resulted in flavour deterioration. Among the non-volatile flavour substances, trehalose, 5'-GMP, glutamic acid, alanine, and arginine were the key taste-presenting substances. In addition, oxalic acid and lysine were the key taste substances after H. marmoreus deterioration. These results provided a theoretical basis for rapid quality detection, flavour identification, and shelf-life prediction of H. marmoreus.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(03)%202024/10%20-...

Abstract

Hypsizygus marmoreus mushroom is known for its pleasant flavour and delicious taste. However, its flavour quality deteriorates rapidly during postharvest storage. In the present work, we explored the dynamic changes in flavour-presenting substances and taste components in H. marmoreus packaged in polyethylene nanofilm (0.05 mm) during low temperature storage (12 days). We used headspace solid-phase microextraction combined with gas chromatography-mass spectrometry to analyse the volatile flavour components; high performance liquid chromatography and liquid chromatography-mass spectrometry to analyse the non-volatile flavour (taste-presenting) substances (e.g., soluble sugars, taste nucleotides, free amino acids, and organic acids); and the relative odour activity value (ROAV) and taste active value (TAV) methods to determine the flavour substances in fresh and stored H. marmoreus. Results revealed that n-octanal, 1-octene-3-one, and 1octene-3-ol were the characteristic volatile flavour substances, and that trans-2-octenal was the key substance affecting the formation of volatile flavours in fresh H. marmoreus. Trans,trans-2,4-nonadienal, and 3-octanone were the key volatile substances that resulted in flavour deterioration. Among the non-volatile flavour substances, trehalose, 5'-GMP, glutamic acid, alanine, and arginine were the key taste-presenting substances. In addition, oxalic acid and lysine were the key taste substances after H. marmoreus deterioration. These results provided a theoretical basis for rapid quality detection, flavour identification, and shelf-life prediction of H. marmoreus.

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Item Type:	Article
AGROVOC Term:	edible fungi
AGROVOC Term:	food packaging
AGROVOC Term:	amino acids
AGROVOC Term:	organic acids
AGROVOC Term:	nucleotides
AGROVOC Term:	storage
AGROVOC Term:	flavour
AGROVOC Term:	taste (sensation)
AGROVOC Term:	keeping quality
Geographical Term:	China
Uncontrolled Keywords:	Hypsizygus marmoreus, quality deterioration, polypropylene nanofilm, taste active value, flavour and taste-presenting substances
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	23 Feb 2026 04:18
Last Modified:	23 Feb 2026 04:18
URI:	http://webagris.upm.edu.my/id/eprint/2626

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