{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T09:34:23Z","timestamp":1787564063791,"version":"build-2736575974"},"reference-count":30,"publisher":"MDPI AG","issue":"24","license":[{"start":{"date-parts":[[2022,12,15]],"date-time":"2022-12-15T00:00:00Z","timestamp":1671062400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Yunnan Province Major Science and Technology Special Program","award":["202002AE320003"],"award-info":[{"award-number":["202002AE320003"]}]},{"name":"Yunnan Province Major Science and Technology Special Program","award":["202104AR040011"],"award-info":[{"award-number":["202104AR040011"]}]},{"name":"Research on processing technology and product development of edible mushroom nutritional staple diet","award":["202002AE320003"],"award-info":[{"award-number":["202002AE320003"]}]},{"name":"Research on processing technology and product development of edible mushroom nutritional staple diet","award":["202104AR040011"],"award-info":[{"award-number":["202104AR040011"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>An electronic nose (E-Nose) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the volatile flavor compounds (VFCs) of the enzymatic hydrolysate of Lanmaoa asiatica and its Maillard reaction products (MRPs). E-Nose sensors have strong response signals to sulfide, nitrogen oxides, alcohols, and aldehyde ketone, and the aroma profile was increased after the Maillard reaction (MR). According to GC-IMS, A total of 84 known compounds were identified. Aldehydes, ketones and alcohols are the main VFCs. After MR, the concentrations of some alcohols decreased, and the concentration of pyrazines and ketones increased. Principal component analysis (PCA) and similarity analysis showed that the enzymatic hydrolysate and MRPs were different and could be effectively distinguished. In conclusion, this study clarified the changes in VFCs before and after the MR. The results can provide a theoretical basis for the quality control and flavor changes during the processing of Lanmaoa asiatica and provide a new method for flavor analysis of edible mushrooms and their products.<\/jats:p>","DOI":"10.3390\/foods11244056","type":"journal-article","created":{"date-parts":[[2022,12,16]],"date-time":"2022-12-16T02:16:41Z","timestamp":1671157001000},"page":"4056","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":34,"title":["Analysis of Volatile Flavor Substances in the Enzymatic Hydrolysate of Lanmaoa asiatica Mushroom and Its Maillard Reaction Products Based on E-Nose and GC-IMS"],"prefix":"10.3390","volume":"11","author":[{"given":"Ning","family":"Yang","sequence":"first","affiliation":[{"name":"Yunnan Academy of Edible Fungi Industry Development, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shasha","family":"Zhang","sequence":"additional","affiliation":[{"name":"Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pei","family":"Zhou","sequence":"additional","affiliation":[{"name":"Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weisi","family":"Zhang","sequence":"additional","affiliation":[{"name":"Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoli","family":"Luo","sequence":"additional","affiliation":[{"name":"Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingjing","family":"Cao","sequence":"additional","affiliation":[{"name":"Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dafeng","family":"Sun","sequence":"additional","affiliation":[{"name":"Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,15]]},"reference":[{"key":"ref_1","first-page":"113","article-title":"Effects of drug-containing serum of Lanmaoa porcini on splenic lymphocytes in mice","volume":"25","author":"Su","year":"2018","journal-title":"J. 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