ArticleFoods (Basel, Switzerland)2021
The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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18 citing papers in PubMed.
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- Comparative analysis of the aroma characteristics ofFood chemistry: X · 2026Article
- Flavoromics approach reveals the dynamic changes of non-volatile and volatile compounds in theFrontiers in nutrition · 2026Article
- Comprehensive flavor characterization and fingerprint construction of fermented pepper.Food chemistry: X · 2025Article
- Comparative Study on the Nutritional, Textural and Flavor Profiles of Mandarin Fish (Foods (Basel, Switzerland) · 2025Article
- Changes and Analytical Techniques in Volatile Flavor Compounds in Dried Agricultural Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Identification of characteristic flavor compounds ofFood chemistry: X · 2024Article
- Article
- Monitoring of Volatile Compounds of Ready-to-Eat Kiwifruit Using GC-IMS.Foods (Basel, Switzerland) · 2023Article
- HS-GC-IMS Analysis of Volatile Organic Compounds in Different Varieties and Harvesting Times ofMolecules (Basel, Switzerland) · 2023Article
- Changes in the Physical Properties and Volatile Odor Characteristics of Shiitake Mushrooms (Foods (Basel, Switzerland) · 2023Article
- Changes in Physicochemical Characteristics and Antioxidant Activities of Dried Shiitake Mushroom in Dry-Moist-Heat Aging Process.Foods (Basel, Switzerland) · 2023Article
- The Nutrients and Volatile Compounds inFoods (Basel, Switzerland) · 2023Article
- Three-Dimensional Appearance and Physicochemical Properties ofFoods (Basel, Switzerland) · 2023Article
- Effects of Drying Methods on Taste Components and Flavor Characterization ofFoods (Basel, Switzerland) · 2022Article
- Effects of Drying Methods on the Physicochemical Aspects and Volatile Compounds ofFoods (Basel, Switzerland) · 2022Article
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6 authors.
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Abstract
The aroma fingerprints and discrimination analysis of shiitake mushrooms under different drying conditions were performed by GC-IMS, GC-MS, and descriptive sensory analysis (DSA) with advanced chemometric methods. Three samples (A, B, and C) were treated with varied drying degree and rate. The sample A and C were at the same drying degree and the sample B and C were at the same drying rate. The GC-IMS volatile fingerprints, including the three-dimensional topographic map, topographic map, and gallery plot, showed that 29 compounds showed higher signal intensities in sample B. Moreover, 28 volatile compounds were identified by HS-SPME-GC-MS and only 8 compounds were ever detected by GC-IMS. The sample B not only had more varieties of volatile compounds, but also showed significant higher contents than sample A and C, especially C8 compounds (
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