Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Volatile Flavor Compounds of Korean Shiitake Mushroom(Lentinus edodes)

한국산 표고버섯의 휘발성 향기성분

  • Hong, Jai-Sik (Department of Food Science and Technology, Chonbuk National University) ;
  • Lee, Keuk-Ro (Department of Food Science and Technology, Chonbuk National University) ;
  • Kim, Young-Hoi (Department of Food Science and Technology, Chonbuk National University) ;
  • Kim, Dong-Han (Department of Food Science and Technology, Chonbuk National University) ;
  • Kim, Myung-Kon (Department of Food Science and Technology, Chonbuk National University) ;
  • Kim, Young-Soo (Department of Food Science and Technology, Chonbuk National University) ;
  • Yeo, Kyu-Young (Department of Food Science and Technology, Chonbuk National University)
  • 홍재식 (전북대학교 식품가공학과) ;
  • 이극로 (전북대학교 식품가공학과) ;
  • 김영회 (전북대학교 식품가공학과) ;
  • 김동한 (전북대학교 식품가공학과) ;
  • 김명곤 (전북대학교 식품가공학과) ;
  • 김영수 (전북대학교 식품가공학과) ;
  • 여규영 (전북대학교 식품가공학과)
  • Published : 1988.08.01
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Abstract

The volatile flavor compounds of fresh and dried shiitake mushrooms(Lentinus edodes) were extracted by simultaneous steam distillation-extraction apparatus, and analyzed by combined GC and GC-MS, and effects of pH on the formation of volatile compounds in fresh shiitake mushroom were investigated. Of the 29 compounds identified from fresh shiitake mushroom, the main volatile compound was 1-octen-3-ol comprising about 74.7% of the total volatiles and that in dried shiitake mushroom was 1, 2, 4-trithiolane comprising about 66.3%. With the exception of above two compounds, 3-octanone, 1-octen-3-one, 3-octanol, cis-2-octenal, n-octanol and cis-2-octenol as $C_8$ compounds were identified. Carbon disulfide, dimethyl disulfide, dimethyl trisulfide, 1-(methyl thio)-dimethyl disulfide, 1, 2, 4, 5-tetrathiane as sulfurous compounds were also identified. The formation of $C_8$ compounds in fresh shiitake mushroom during immersion was dominant in the range of pH 6.0 to 7.0, while the formation of sulfurous compounds in the range of pH 8.0 to 9.0.

신선한 표고버섯(Lentinus edodes) 및 건조 표고버섯의 휘발성 향기성분을 수증기-추출장치를 이용하여 추출한 후 GC및 GC-MS에 의해서 비교 분석하였고 신선한 표고버섯의 휘발성 향기성분 생성에 미치는 pH의 영향을 조사하였다. 확인된 29개의 휘발성 향기성분 중 신선한 표고버섯에서는 1-octen-3-ol이 전체 향기성분의 약 74.7%, 건조표고버섯 에서는 1,2,4-trithiolane이 약 66.3%를 차지하였다. 그외에도 $C_8$ 화합물로서는 3-octanone 1-octen-3-one, 3-octanol, cis-2-octenal, 3-octanol, 및 cis-2-octenol, 함황화합물소는 carbon disulfide, dimethyl disulfide dimethyl trisulfida, 1-(methyl thio)-dimethyl disulfide 1,2,4,5-tetra-thiane이 확인되었다. 신선한 표고버섯을 침지하였을 때 $C_8$화합물은 pH $6.0{\sim}7.0$, 함황화합물은 pH $8.0{\sim}9.0$에서 많이 생성되었다.

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