Chemical Composition and Character Impact Odorants in Volatile Oils from Edible Mushrooms. Issue 11 (November 2015)

• Record Type: Journal Article
• Authors: Usami, Atsushi; Motooka, Ryota; Nakahashi, Hiroshi; Marumoto, Shinsuke; Miyazawa, Mitsuo
• Is Part Of: Chemistry & biodiversity. Volume 12:Issue 11(2015:Nov.)
• Page Start: 1734
• Page End: 1745
• Publication Date: 2015-11
• Subjects: Edible mushrooms -- Pleurotus abalonus -- Pleurotus eryngii -- Pleurotus ostreatus -- Volatile oils; Biochemistry -- Periodicals; Molecular biology -- Periodicals; Biodiversity -- Periodicals; 572
• DOI: 10.1002/cbdv.201400395
• Languages: English
• ISSNs: 1612-1872

Abstract

Abstract: 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 C8 ‐aliphatic compounds (oct‐1‐en‐3‐ol, octan‐3‐one, and octanal) and/or C9 ‐aliphatic aldehydes (nonanal and (2 E )‐non‐2‐enal).