Applied Biological Chemistry
- Volume 38 Issue 6
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- Pages.546-548
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- 1995
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Volatile Flavor Components of Korean Auricularia polytricha (Mont.) sacc. Mushroom
한국산 털목이버섯의 휘발성 향기성분
- Lee, Jae-Gon (Korea Ginseng & Tobacco Research Institute) ;
- Do, Jae-Ho (Korea Ginseng & Tobacco Research Institute) ;
- Sung, Hyun-Soon (Korea Ginseng & Tobacco Research Institute) ;
- Lee, Jong-Won (Korea Ginseng & Tobacco Research Institute)
- Published : 1995.12.31
Abstract
An attempt was made to determine the volatile flavor components of Auricularia polytricha mushroom. Essential oils from the dried mushroom were isolated by a simultaneous steam distillation-extraction(SDE) method using diethyl ether as a solvent. Total 30 components were identified bt GC-MS from the in essential oils including 11 acids, 10 alcohols, 5 aldehydes, 3 ketons, 1 other components. The major volatile components were heaxadecanoic acid(16.74%), benzeneethanol(7.77%), pentadecanoic acid(7.59%), dihydro-5-penhtyl-2-(3H)-furanone acid(4.28%), tetradecanoic acid(3.37%), pentanoic acid(3.38%) and 1-octen-3-ol(1.26%).
건조 털목이버섯의 휘발성 향기성분을 분석하기 위해 SDE 방법으로 정유성분을 분리한 다음 GC-MS를 이용하여 성분을 확인하였다. 확인된 30개의 휘발성 향기성분중 acid 11종류, alcohol 10종류, aldehyde 5종류, ketone 3종류, 기타 1종류였다. 건조된 털목이 버섯의 주요 향기성분은 hexadecanoic acid(16.74%), benzeneethanol(7.77%), pentadadecanoic acid(7.59%), dihydro-5-pentyl-2(3H)-furanone(4.28%), tetradecanoic acid(3.37%), pentanoic acid(3.68%), 1-octen-3-ol(1.26%)등이 확인되었다.