Further assessment of ultraviolet C light-emitting diode (UVC-LED) irradiation for influencing shiitake mushrooms’ (Lentinus edodes) volatile and sensory properties is needed. In this study, a comparison of UVC-LED irradiation treatment on the flavor profiles in various parts of shiitake mushrooms was conducted using gas chromatography–ion mobility spectrometry (GC-IMS) and sensory analysis. Sixty-three volatile compounds were identified in shiitake mushrooms. The fresh shiitake mushrooms were characterized by the highest values of raw mushroom odors. After UVC-LED treatment, the content of C8 alcohols decreased, especially that of 1-octen-3-ol, while the content of aldehydes increased, especially the content of nonanal and decanal. The score of fatty and green odors was enhanced. For fresh samples, the mushroom odors decreased and the mushroom-like odors weakened more sharply when treated in ethanol suspension than when treated with direct irradiation. The fruit odors were enhanced using direct UVC-LED irradiation for fresh mushroom samples and the onion flavor decreased. As for shiitake mushroom powder in ethanol suspension treated with UVC-LED, the sweaty and almond odor scores decreased and the vitamin D2 content in mushroom caps and stems reached 668.79 μg/g (dw) and 399.45 μg/g (dw), respectively. The results obtained from this study demonstrate that UVC-LED treatment produced rich-flavored, quality mushroom products.

中文翻译：

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基于气相色谱-离子迁移谱分析紫外C发光二极管处理香菇不同部位的挥发性香气成分

需要进一步评估紫外 C 发光二极管 (UVC-LED) 照射对香菇 (Lentinus edodes) 挥发性和感官特性的影响。在本研究中，使用气相色谱-离子迁移谱（GC-IMS）和感官分析比较了 UVC-LED 照射处理对香菇不同部位风味特征的影响。香菇中鉴定出 63 种挥发性化合物。新鲜香菇的特点是生蘑菇气味最高。经过UVC-LED处理后，C8醇的含量下降，特别是1-辛烯-3-醇的含量，而醛的含量增加，特别是壬醛和癸醛的含量。脂肪味和绿色气味的得分得到提高。对于新鲜样品，与直接照射处理相比，在乙醇悬浮液中处理时蘑菇气味减少，并且蘑菇样气味减弱得更明显。使用直接 UVC-LED 照射新鲜蘑菇样品，水果气味增强，洋葱风味减弱。对于经 UVC-LED 处理的乙醇悬浮香菇粉，其汗味和杏仁味评分均降低，蘑菇菌盖和菌柄中的维生素 D2 含量分别达到 668.79 μg/g (dw) 和 399.45 μg/g (dw)。本研究的结果表明，UVC-LED 处理可生产出味道浓郁、优质的蘑菇产品。