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LC/MS- and GC/MS-based metabolomic profiling to determine changes in flavor quality and bioactive components of Phlebopus portentosus under low-temperature storage

Summary

This research examines what happens to black bolete mushrooms when stored in the refrigerator. Scientists used advanced chemical analysis to track how the mushroom’s flavor and nutritional compounds change over a two-week period. They discovered that an earthy smell compound called geosmin builds up during storage, which affects how the mushroom tastes. The findings suggest that cold storage alone is not ideal, and better preservation methods need to be developed.

Background

Phlebopus portentosus is a prized edible mushroom rich in nutrients, but it is highly perishable after harvest and difficult to transport long distances. Low-temperature storage is the most common preservation method, yet its effects on nutritional changes remain unknown. This study investigates metabolomic changes during postharvest storage at 4°C.

Objective

To determine changes in flavor quality and bioactive components in P. portentosus fruiting bodies stored at low temperature using LC/MS and GC/MS-based metabolomic analysis. The study also aims to identify compounds responsible for earthy-musty odors.

Results

A total of 583 and 500 different metabolites were detected in caps and stipes respectively, primarily lipids, organic acids, and organic oxygen compounds. Most metabolite expression increased with storage time except prenol lipids and nucleotides. Geosmin was identified as the major contributor to earthy-musty odors, with concentrations ranging from 13.56 to 2.95 μg/kg.

Conclusion

Long-term low-temperature storage significantly altered metabolite composition, affecting flavor quality and bioactive components. Geosmin was identified as the primary earthy-musty odor compound, but storage time could not reduce its levels. New preservation methods are needed to maintain freshness and prolong shelf life of P. portentosus.
  • Published in:Frontiers in Nutrition,
  • Study Type:Experimental Research,
  • Source: PMID: 37457983, DOI: 10.3389/fnut.2023.1168025
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