DOI QR코드

DOI QR Code

Analysis of the Volatile Flavor Compounds Produced during the Growth Stages of the Shiitake Mushrooms (Lentinus edodes)

  • Cho, Duk-Bong (Department of Food and Life Science, Kwangju Health College) ;
  • Seo, Hye-Young (Department of Food and Nutrition, Chosun University) ;
  • Kim, Kyong-Su (Department of Food and Nutrition, Chosun University)
  • Published : 2003.12.01

Abstract

Volatile flavor components, produced during the young (P-1), immature (P-2), mature (P-3) and old (P-4) growth stages, of shiitake mushrooms (Lentinus edodes), were extracted by simultaneous steam distillation and extraction (SDE), using a mixture of n-pentane and diethyl ether (1:1, v/v) as the extraction solvent. Analyses of the concentrates, by capillary gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS), led to the identification of 129, 129, 111 and 120 components in the P-1, 2, 3 and 4 stages, respectively. The major volatile compounds were l-octen-3-o1, 3-octanol, 3-octanone and 4-octen-3-one. Ethanol and ethyl acetate were also detected in large amounts. The characteristic volatile compounds found in shiitake mushrooms, such as dimethyl disulfide, dimethyl trisulfide and 1, 2, 4-thiolane, were at low concentrations in all samples. The amount of l-octen-3-o1 decreased as growth progressed, but concentrations of 3-octanone increased. The amount of 4-octen-3-ol decreased from P-1 to P-3, but was at a high concentrations in P-4. The concentration of 3-octanol gradually increased and reached its highest concentration in P-3, but decreased in P-4. The C8-compounds comprised 70.91, 64.09, 64.29 and 60.01 % in the P-1, 2, 3 and 4 stages, respectively, so decreased gradually with growth. The S-compounds were found in the highest concentrations in P-3.

Keywords

References

  1. Mycology·Mushroom Lee JI
  2. Korean Mushroom Corporated Farming Association New Mycology of Mushroom Park YH
  3. Mycology of Mushroom Seong JM;Yu YB;Cha DR
  4. Mycota, Nature and Human Life The Korea Journal of Mycology
  5. An Illustrated Guide to Korean Medicinal Mushroom Park; YH;Lee HD
  6. J Korean Soc Food and Nutr v.10 Kinetics of drying shiitake mushroom Cho DB;Kim DP;Choi CS
  7. Korean J Food Sci Technol v.21 Change in quality of shiitake mushroom (Lentinus edodes) by different drying methods Baek HH;Kim DM;Kim KH
  8. J Agric Food Chem v.49 Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms Mattila P;Konko K;Eurola M;Pihlava JM;Astola J;Vahteristo L;Hietaniemi V;Kumpulainen J;Valtonen M;Piironen V https://doi.org/10.1021/jf001525d
  9. Food Chem v.72 Non-volatile taste components of several commercial mushrooms Yang JH;Lin HC;Mau JL https://doi.org/10.1016/S0308-8146(00)00262-4
  10. Food Chem v.73 Non-volatile taste components of several speciality mushrooms Mau JL;Lin HC;Ma JT;Song SF https://doi.org/10.1016/S0308-8146(00)00330-7
  11. Food Research Int v.34 Non-volatile components of several medicinal mushrooms Mau JL;Lin HC;Chen CC https://doi.org/10.1016/S0963-9969(01)00067-9
  12. J Korean Soc Food Nutr v.16 Studies on the volatile components of edible mushroom (Agaricus bisporus) of Korea Ahn JS;Kim SK;Park ES
  13. J Korean Soc Food Nutr v.15 Studies on the volatile components of edible mushroom (Tricholoma matsutake) of Korea Ahn JS;Lee KH
  14. J Korean Soc Food Nutr v.15 Studies on the volatile components of edible mushroom (Pleurotus ostreatus) of Korea Ahn JS;Lee KH
  15. Phytochemistry v.15 Volatile aroma components, particularly gluco-sinolate products, of cooked edible mushroom (Agaricus bisporus) and cooked dried mushroom MacLed AJ;Panchasara SD
  16. Phytochemistry v.80 Volatile compounds from the mycelium of the mushroom Agaricus bisporus Grove JF
  17. Flavour Fragr J v.14 Volatile flavour components of some edibl mushrooms (Basidiomycetes) Venkateshwarlu G;Chandravadana MV;Tewari RP https://doi.org/10.1002/(SICI)1099-1026(199905/06)14:3<191::AID-FFJ810>3.0.CO;2-7
  18. Flavour Fragr J v.15 Volatile flavour compounds from oyster mushroom (Pleurotus floride) in submerged culture Venkateshwarlu G;Chandravadana MV;Pandey M;Tewari RP;Selvaraj Y https://doi.org/10.1002/1099-1026(200009/10)15:5<320::AID-FFJ917>3.0.CO;2-V
  19. Korea J Food Sci Technol v.20 Volatile flavor compounds of Korean shiitake mushroom (Lentinus edodes) Hong JS;Lee KR;Kim YH;Kim DH;Kim KG;Kim YS;Yeo KY
  20. J Korean Soc Food Nutr v.16 Studies on the volatile components of edible mushroom (Lentinus edodes) Ahn JS;Kim ES;Park ES
  21. J Sci Food Agric v.76 Effects of irradiation an drying on volatile components of fresh shiitake(Lentinus edodes Sing) Yang MS;Chyau CC;Horng DT;Yang JS https://doi.org/10.1002/(SICI)1097-0010(199801)76:1<72::AID-JSFA921>3.0.CO;2-0
  22. J Chromatog v.21 Gas chromatography evidence for the occurence of hop oil components in beer Nikerson GB;Likens ST https://doi.org/10.1016/S0021-9673(01)91252-X
  23. J Agric Food Chem v.25 Isolation of volatile componnets from a model system Schultz TH;Flath RA;Mon TR;Enggling SB;Teranishi R https://doi.org/10.1021/jf60211a038
  24. Identification of essential oil components by gas chromatography/mass spectroscopy Robert PA
  25. The Wiley/NBs Registry of Mass Spectral Data Stehagen E;Abbrahanson S;Mclafferty FW
  26. J Chromatogr v.503 Gas chromatographic retention indices of monoterpenes and sesquiterpenes on methyl silicone and Carbowax 20M phases Davies MW https://doi.org/10.1016/S0021-9673(01)81487-4
  27. The sadtler standard gas chromatography retention index library Sadtler Research Laboratories
  28. J Agric Food Chem v.29 Mushroom flavor Maga JA https://doi.org/10.1021/jf00103a001
  29. Studies on the volaties of shiitake (Lentinus edodes) Chen CC;Wu CM
  30. J Sci Food Agric v.64 Effects of $\gamma$-irradiation on the flavor of dry shiitake(Lentinus edodes Sing) Lai CL;Yang JS;Liu Ms https://doi.org/10.1002/jsfa.2740640104
  31. Study on generation of volatile compounds from shiitake Chyau CC;Wu CM
  32. Food Sci(In Chinese) v.18 Volatile components of various shiitake products Chang CH;Chyau CC;Wu CM
  33. Korean J Food Sci Technol v.34 Characteristics of quality and volatile flavor compounds in raw and frozen pinemushroom (Tricholoma matsutake) Ku KH;Cho MH;Park WS
  34. J Agric Food Chem v.30 Formation of eightcarbon and ten-carbon components in mushrooms (Agaricus campestris) Tressl R;Bahri D;Engel KH https://doi.org/10.1021/jf00109a019
  35. J Agric Food Chem v.34 Identification of sulfurous compounds of shiitake mushroom (Lentinus edodes Sing) Chen CC;Ho CT https://doi.org/10.1021/jf00071a016
  36. Tetrahedron Letters v.7 Isolation and synthesis of lenthionine, an odorous substance of an edible mushroom Morita K;Kobayashi S https://doi.org/10.1016/S0040-4039(01)99667-4

Cited by

  1. Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms vol.197, 2016, https://doi.org/10.1016/j.foodchem.2015.11.029
  2. Quantification of key odor-active compounds of a novel nonalcoholic beverage produced by fermentation of wort by shiitake (Lentinula edodes) and aroma genesis studies vol.70, 2015, https://doi.org/10.1016/j.foodres.2015.01.019
  3. Smelling the difference: Transcriptome, proteome and volatilome changes after mating 2018, https://doi.org/10.1016/j.fgb.2016.08.007
  4. Evaluation of nutritional values of shiitake mushroom (Lentinus edodes) stipes vol.12, pp.3, 2018, https://doi.org/10.1007/s11694-018-9816-2
  5. Rapid Characterization of Chemical Components in Edible Mushroom Sparassis crispa by UPLC-Orbitrap MS Analysis and Potential Inhibitory Effects on Allergic Rhinitis vol.24, pp.16, 2019, https://doi.org/10.3390/molecules24163014
  6. Discrimination of Volatiles of Shiitakes (Lentinula edodes) Produced during Drying Process by Electronic Nose vol.16, pp.1, 2020, https://doi.org/10.1515/ijfe-2019-0233
  7. Discrimination of Volatiles of Shiitakes (Lentinula edodes) Produced during Drying Process by Electronic Nose vol.16, pp.1, 2020, https://doi.org/10.1515/ijfe-2019-0233
  8. Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom vol.10, pp.1, 2003, https://doi.org/10.3390/foods10010054
  9. Volatile profiles of two genotype Agaricus bisporus species at different growth stages vol.140, pp.None, 2003, https://doi.org/10.1016/j.foodres.2020.109761
  10. An Insight by Molecular Sensory Science Approaches to Contributions and Variations of the Key Odorants in Shiitake Mushrooms vol.10, pp.3, 2003, https://doi.org/10.3390/foods10030622
  11. The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA vol.10, pp.12, 2003, https://doi.org/10.3390/foods10122991