Characterization of nutritional and volatile flavor compounds of Pleurotus eryngii under different cultivation methods DOI
Ling Song,

Xue‐Bin Shao,

Liping Zhang

et al.

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(4)

Published: April 1, 2025

Pleurotus eryngii (DC.) Quél.is a nutritious mushroom. Efforts have been made by modifying cultivation conditions to increase the yield of P. eryngii. However, effects these changes on its flavor and nutritional characteristics are not well understood. This study measured content free amino acid (FAA) levels cultivated using two methods: soil-covered (in which mushroom spawn logs covered with soil outdoors) factory grown in indoor greenhouses). Volatile compounds (VCs) were also identified quantified solid-phase microextraction-gas chromatography-mass spectrometry, whereas partial least squares discriminant analysis activity values applied evaluate aroma differences between methods identify key characteristic compounds. The results showed that total FAA 10.03% 42.57% higher, respectively, than under cultivation. A 334 VCs identified, including 54 different odor value indicated 15 could serve as compounds, 1-octen-3-one, methanethiol, 3-methylthiopropanol, isovaleraldehyde, 3-octanone contributing most In conclusion, can significantly enhance quality These research findings guide production high-quality PRACTICAL APPLICATION: eryngii, known for low fat calorie content, is an ideal fit today's health-conscious diets. help growers choose best suit local environmental market demands. For example, if land available emphasis quality, may be preferred. Conversely, consistent, high, stable yields required throughout year, suitable option. Furthermore, this provides technical support theoretical foundation deep processing industrialization promoting sustainable development within food industry.

Language: Английский

Characterization of nutritional and volatile flavor compounds of Pleurotus eryngii under different cultivation methods DOI
Ling Song,

Xue‐Bin Shao,

Liping Zhang

et al.

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(4)

Published: April 1, 2025

Pleurotus eryngii (DC.) Quél.is a nutritious mushroom. Efforts have been made by modifying cultivation conditions to increase the yield of P. eryngii. However, effects these changes on its flavor and nutritional characteristics are not well understood. This study measured content free amino acid (FAA) levels cultivated using two methods: soil-covered (in which mushroom spawn logs covered with soil outdoors) factory grown in indoor greenhouses). Volatile compounds (VCs) were also identified quantified solid-phase microextraction-gas chromatography-mass spectrometry, whereas partial least squares discriminant analysis activity values applied evaluate aroma differences between methods identify key characteristic compounds. The results showed that total FAA 10.03% 42.57% higher, respectively, than under cultivation. A 334 VCs identified, including 54 different odor value indicated 15 could serve as compounds, 1-octen-3-one, methanethiol, 3-methylthiopropanol, isovaleraldehyde, 3-octanone contributing most In conclusion, can significantly enhance quality These research findings guide production high-quality PRACTICAL APPLICATION: eryngii, known for low fat calorie content, is an ideal fit today's health-conscious diets. help growers choose best suit local environmental market demands. For example, if land available emphasis quality, may be preferred. Conversely, consistent, high, stable yields required throughout year, suitable option. Furthermore, this provides technical support theoretical foundation deep processing industrialization promoting sustainable development within food industry.

Language: Английский

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