The invention discloses a method for increasing 3-
octanone, a key
aroma component of flower mushrooms, based on a static
magnetic field, and belongs to the technical field of food detection and analysis. The present application treats fresh-
cut flower mushrooms with a static
magnetic field of 0 to 10 mt, and uses headspace-gas-
ion-
ion mobility spectrometry analysis and
principal component analysis to obtain the change law of key
aroma components of flower mushrooms. The present application identifies a total of 43
odor substances from flower mushrooms. Among them, 3-
octanone accounts for 49.1% and 90.1% of total
odor substances and total ketones, respectively, and is a key
aroma substance in flower mushrooms. Dicing
treatment results in a significant decrease in the concentration of 3-
octanone monomers and dimers in flower mushrooms.
Exposure to a 2mt static
magnetic field significantly increases the concentration of 3-octanone monomers and dimers in diced flower mushrooms, and is significantly higher than other magnetic field intensities. A 2mt static magnetic field helps to enhance the aroma of fresh-
cut flower mushrooms, and provides a certain technical reference and theoretical basis for using a static magnetic field to improve the aroma quality of fresh-
cut mushrooms.