Characterization of volatile compounds and physicochemical properties of Shiitake Mushrooms pickled using HS-SPME-GC-MS.

Ashfaque Ahmed Khaskheli, Shahzor Gul Khaskheli, Wen Huang, Aijaz Hussain Soomro, Inayatullah Rajpar, Ying Liu

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Article in Journal of food science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1 citing paper in PubMed.

Stability and Quality Assessment of Ready-to-Eat Swordfish-Based Gourmet Products: A Shelf-Life Study of Swordfish Caponata.Foods (Basel, Switzerland) · 2026
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6 authors.

Ashfaque Ahmed Khaskheli *College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei China.

Shahzor Gul Khaskheli *Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, 71000 Pakistan.ORCID https://orcid.org/0000-0002-6315-0327

Wen HuangCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei China.

Aijaz Hussain SoomroInstitute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, 71000 Pakistan.

Inayatullah RajparDepartment of Soil Science, Sindh Agriculture University, Tandojam, Pakistan.

Ying LiuCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei China.

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No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The present study was carried out to evaluate changes in the volatile composition and chemical characteristics of shitake mushroom pickled. The volatile components were characterized by methods based on headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that one sulfur compounds, 1,2,4-trithiolane and lenthionine, were identified in control. However, pickle inoculated with Graphical Abstract: Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-06106-w.

Indexed as

GC-MSPickled mushroomStarter cultureVolatile composition

Identifiers

PMID40538953

DOI10.1007/s13197-024-06106-w

PMCPMC12173999

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