Identification of the Production Chain of Asiago d’Allevo Cheese by Nuclear Magnetic Resonance Spectroscopy and Principal Component Analysis

2008 ◽  
Vol 56 (16) ◽  
pp. 7208-7214 ◽  
Author(s):  
Elisabetta Schievano ◽  
Gabriella Pasini ◽  
Giulio Cozzi ◽  
Stefano Mammi
Keyword(s):  
Principal Component Analysis ◽  
Nuclear Magnetic Resonance ◽  
Magnetic Resonance ◽  
Magnetic Resonance Spectroscopy ◽  
Nuclear Magnetic Resonance Spectroscopy ◽  
Principal Component ◽  
Component Analysis ◽  
Resonance Spectroscopy ◽  
Production Chain ◽  
Nuclear Magnetic

scholarly journals Nutrient Properties and Nuclear Magnetic Resonance-Based Metabonomic Analysis of Macrofungi

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 397 ◽  
Author(s):  
Dan Liu ◽  
Yu-Qing Chen ◽  
Xiao-Wei Xiao ◽  
Ru-Ting Zhong ◽  
Cheng-Feng Yang ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Nuclear Magnetic Resonance ◽  
Amino Acid ◽  
Magnetic Resonance ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Component Analysis ◽  
Resonance Spectroscopy ◽  
Medicinal Foods ◽  
Nuclear Magnetic

Many delicious and nutritional macrofungi are widely distributed and used in East Asian regions, considered as edible and medicinal foods. In this study, 11 species of dried and fresh, edible and medicinal macrofungi, Ganoderma amboinense, Agaricus subrufescens, Dictyophora indusiata, Pleurotus sajor-caju, Pleurotus ostreatus, Pleurotus geesteranu, Hericium erinaceus, Stropharia rugosoannulata, Pleurotus sapidus, Antrodia camphorata, and Lentinus edodes (Berk.) Sing, were investigated to determine the content of their nutritional components, including proteins, fat, carbohydrates, trace minerals, coarse cellulose, vitamins, and amino acids. The amino acid patterns and similarity of macrofungi were distinguished through principal component analysis and hierarchical cluster analyses, respectively. A total of 103 metabolic small molecules of macrofungi were identified by nuclear magnetic resonance spectroscopy and were aggregated by heatmap. Moreover, the macrofungi were classified by principal component analysis based on these metabolites. The results show that carbohydrates and proteins are two main components, as well as the nutritional ingredients, that differ among various species and varied between fresh and dried macrofungi. The amino acid patterns in L. edodes and A. subrufescens were different compared with that of the other tested mushrooms.

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