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Scientia Agricultura Sinica
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About journal
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中文
Figure/Table detail
Effects of Origin on the Volatile Flavor Components of Morels Based on GC-IMS and GC×GC-ToF-MS
ZHOUXiaoQian, LIXiaoBei, ZHANGYanMei, ZHOUChangYan, RENJiaLi, ZHAOXiaoYan
Scientia Agricultura Sinica
, 2024, 57(
22
): 4553-4567. DOI:
10.3864/j.issn.0578-1752.2024.22.013
Fig. 3
Fingerprints of volatile substances in morel morels from different origins
Other figure/table from this article
Fig. 1
Morel sample pictures from various regions
A-F: Pictures of morel samples from Shanghai, Jiangsu, Hubei, Hunan, Yunnan, and Qinghai, respectively
Table 1
Morel sample cultivation information
Fig. 2
GC-IMS data of volatile organic compounds in morel morels from different origins
A-D: Statistical plots of the number of classifications, three-dimensional spectrograms, direct comparison plots of spectrograms, and comparison plots of differences, respectively. SH: Shanghai; HN: Hunan; HB: Hubei; YN: Yunnan; JS: Jiangsu; QH: Qinghai. The same as below
Fig. 4
Nearest neighbor fingerprints of volatile organic compounds in morels from different origins based on GC-IMS from different origins of morel mushroom
Fig. 5
GC×GC-ToF-MS data of volatile organic compounds of morels from different origins
A: Statistical charts of quantitative classifications; B: PCA analytical charts
Fig. 6
OPLS-DA and volcano plots of volatile components identified by GC×GC-ToF-MS in morels from different origins
A-E: Hubei vs Yunnan, Hunan vs Yunnan, Jiangsu vs Yunnan, Qinghai vs Yunnan, Shanghai vs Yunnan, respectively
Fig. 8
Multi-factor analysis plot of volatile compounds and environmental factors
A: MFA analysis of each sample group; B: MFA analysis of volatiles identified by GC×GC-ToF-MS and GC-IMS and environmental factorsAT: Average temperature difference; AHT: Average high temperature; Aph: Available phosphorus; Apo: Available potassium; TN: Total nitrogen; OM: Organic matter
Fig. 7
Heat map of differential volatile components based on GC×GC-ToF-MS of morels from different origins
Table 2
OAV of the main aroma active components of
Agaricus blazei
from different regions
