Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose

Pine-mushrooms is rich in bioactive compounds, possess a unique aroma profile for culinary art. In China, pine-mushroom has been produced in Southwest and Northeast area. However, the discrepancy of volatile profiles in pine-mushrooms from two regions was unclear due to different extraction and detection method applied in research. This study attempted to compare the volatile profiles of four pine-mushrooms from Southwest (LS) and Northeast (HEB, SY, MDJ) using Headspace Solid Phase Microextraction coupled with Gas Chromatography Mass Spectrometry (HS-SPME/GC-MS) and Electronic nose (E-nose). Results showed a significant difference in aroma profiles among samples. A total of 100 volatile compounds were identified, and separated into 11 classes. Benzaldehyde and hexanal were detected in all samples, which could be the pivotal aroma components in pine-mushrooms. Aromatic components, were present in LS pine-mushroom from Southwest China, including abundant of methyl (Z)-N-hydroxybenzenecarboximidate, benzaldehyde, and methyl 3-phenylprop-2-enoate. Meanwhile, some alcohols (such as oct-1-en-3-ol, hexan-1-ol) were characteristic compounds present in HEB, SY and MDJ samples. Principal component analysis (PCA) of E-nose data showed a clear distinction among samples. In addition, this study also highlighted the correlation between key volatile compounds detected by GC-MS and E-nose sensors, which could be benefit for further explanation to the origin of differences in sensory quality of pine-mushrooms.