不同成熟度台湾块菌子囊果香气成分的变化规律OA

To explore the variation pattern of aroma components in ascocarps of Tuber formosanum distributed in Northeast China during their growth and development,the ascocarps were divided into four maturity stages:immature,partially developed,near-mature,and fully mature.Using headspace solid-phase microextraction combined with gas chromatography-tandem mass spectrometry(HS-SPME-GC-MS),a total of 71 aroma components were identified,including 11 alcohols,15 aldehydes,8 ketones,11 esters,6 alkenes,9 aromatics,5 heterocyclic compounds,3 alkanes,2 ethers,and 1 halogenated hydrocarbon.There were significant differences in aroma components among different maturity stages,with certain regular patterns:the contents of alcohols,aldehydes,and ketones gradually decreased with maturity,whereas esters reached the highest content(52.76％)at the fully mature stage.Using variable importance in projection(VIP),13 differential components were screened out,and then relative activity value(ROAV)analysis indicated that 2-ethyl-1-hexanol and ethyl hexanoate may serve as marker compounds for mature T.formosanum.