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Chemical Composition and Character Impact Odorants in Volatile Oils from Edible Mushrooms
Author(s) -
Usami Atsushi,
Motooka Ryota,
Nakahashi Hiroshi,
Marumoto Shinsuke,
Miyazawa Mitsuo
Publication year - 2015
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.201400395
Subject(s) - chemistry , pleurotus eryngii , nonanal , aroma , pleurotus ostreatus , food science , odor , gas chromatography–mass spectrometry , octanal , decanal , mushroom , chromatography , organic chemistry , hexanal , mass spectrometry
The aim of this study was to investigate the chemical composition and the odor‐active components of volatile oils from three edible mushrooms, Pleurotus ostreatus, Pleurotus eryngii , and Pleurotus abalonus , which are well‐known edible mushrooms. The volatile components in these oils were extracted by hydrodistillation and identified by GC/MS, GC‐olfactometry (GC‐O), and aroma extract dilution analysis (AEDA). The oils contained 40, 20, and 53 components, representing 83.4, 86.0, and 90.8% of the total oils in P. ostreatus, P. eryngii , and P. abalonus , respectively. Odor evaluation of the volatile oils from the three edible mushrooms was also carried out using GC‐O, AEDA, and odor activity values, by which 13, eight, and ten aroma‐active components were identified in P. ostreatus, P. eryngii , and P. abalonus , respectively. The most aroma‐active compounds were C 8 ‐aliphatic compounds (oct‐1‐en‐3‐ol, octan‐3‐one, and octanal) and/or C 9 ‐aliphatic aldehydes (nonanal and (2 E )‐non‐2‐enal).