ArticleFrontiers in nutrition2023
LC/MS- and GC/MS-based metabolomic profiling to determine changes in flavor quality and bioactive components of
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- The Effects of Bio-Fertilizer Applications on Post-Harvest Fruit Quality in Soilless-Grown Tomatoes.Food science & nutrition · 2026Article
- Draft genome sequence and annotation of the edible mushroom Phlebopus roseus.BMC genomic data · 2026Article
- Multi-omics and synthetic microbial ecology for engineering climate-resilient phytobiomes in cold-arid agroecosystems: current advances and future perspectives.Frontiers in microbiology · 2026Review
- Genomic and Multi-Omics Analysis ofJournal of fungi (Basel, Switzerland) · 2025Article
- Draft genome sequence of ectomycorrhizal edible mushroomMicrobiology resource announcements · 2024Article
- Effects of Drying Methods on Morphological Characteristics, Metabolite Content, and Antioxidant Capacity ofFoods (Basel, Switzerland) · 2024Article
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Abstract
Introduction: Low temperature is the most common method used to maintain the freshness of Methods: In this study, the changes in flavor quality and bioactive components in fruiting bodies stored at 4 °C for different storage periods were determined through LC/MS and GC/MS analyses. Sampling was performed at 0, 3, 5, 7, and 13 days storage. Results and Discussion: Based on the results, the metabolites present in caps and stipes were different at the same period and significantly different after 7 days of storage. A total of 583 and 500 different metabolites were detected in caps and stipes, respectively, and were mainly lipids and lipid-like molecules, organic acids and derivatives, organic oxygen compounds and others. Except for prenol lipids and nucleotides, the expression levels of most metabolites increased with longer storage time. In addition, geosmin was identified as the major contributor to earthy-musty odors, and the level of geosmin was increased when the storage time was short. Conclusion: The variations in these metabolites might cause changes in flavor quality and bioactive components in
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