Mass spectrometry imaging protocol reveals flavour distribution in edible mushrooms

We will host the Special Edition Virtual Pub "Imaging in Food Science" on Friday, October 17 from 1-3 pm CEST. It will focus on the role imaging tools play in food science. As part of this event, Mudita Vats, University of Maastricht, part of our AMMI Maastricht Node, will give a talk entitled "Mass spectrometry imaging protocol reveals flavour distribution in edible mushrooms" (description below). Join us for this talk and other exciting presentations that will illustrate applications of imaging technologies in food science, from the lab to our plates!

Description of the talk

Authors: Mudita Vats, Berta Cillero Pastor, Bryn Flinders, Eva Cuypers, Ron M.A. Heeren

The spatial distribution of molecules & compounds responsible for the taste profile of edible button mushrooms (Agaricus bisporous) have never been determined. Knowing their localisation is of interest to the food industries to enable the extraction of flavor compounds from a particular structure of mushroom, which is safer for human consumption compared to synthetic flavoring agents. The present study optimizes sample preparation method for obtaining thin sections of mushrooms to determine the spatial distribution of taste compounds using matrix-assisted laser desorption/ ionization mass spectrometry imaging (MALDI-MSI). Sectioning fresh frozen mushrooms at 35 µm was considered the optimal method to evaluate the distribution of taste compounds. Further, the effect of heat on the spatial distribution of taste compounds was investigated by subjecting whole mushrooms to 140℃ temperature prior to sectioning. The MALDI-MSI elucidated the spatial distribution of several taste-related compounds including glutamic acid, malic acid, valine and others associated with umami, sweet, bitter and sour taste. 

The paper can be found here: https://link.springer.com/article/10.1007/s13197-023-05883-0