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Aroma constituents, ergosterol and proximate analysis of Neolentinus lepideus

잣버섯의 일반성분 및 에르고스테롤, 향기성분

  • 장명준 (경기도농업기술원 환경농업연구과) ;
  • 김정한 (경기도농업기술원 환경농업연구과) ;
  • 주영철 (경기도농업기술원 환경농업연구과)
  • Received : 2014.02.05
  • Accepted : 2014.04.01
  • Published : 2014.03.31

Abstract

Nutritional and functional components, such as approximate, and volatile flavor compounds, ergosterol and proximate analysis of artificially cultivated Neolentinus lepideus were analyzed. The common elements of N. lepideus were analyzed to have 6.3% crude ash, 19.1% crude protein, 1.9% crude fat, and 8.9% crude fiber, respectively. The volatile flavor compounds of N. lepideus were characterized as 3-Octanone, 3-Octanol and 1-Octanol. The ergosterol content of N. lepideus was shown to be 145.9 ppm.

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