Chemical Composition and Character Impact Odorants in Volatile Oils from Edible Mushrooms |
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| Authors: | Atsushi Usami Ryota Motooka Hiroshi Nakahashi Shinsuke Marumoto Mitsuo Miyazawa |
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| Institution: | 1. Department of Applied Chemistry, Faculty of Science and Engineering, Kindai University (Kinki University), 3‐4‐1, Kowakae, Higashiosaka‐shi, Osaka 577‐8502, Japan, (phone: +81‐6‐67212332;2. fax: +81‐6‐67272024);3. Joint Research Center, Kindai University (Kinki University), 3‐4‐1, Kowakae, Higashiosaka‐shi, Osaka 577?–?8502, Japan |
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| 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 (2E)‐non‐2‐enal). |
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| Keywords: | Edible mushrooms Pleurotus abalonus Pleurotus eryngii Pleurotus ostreatus Volatile oils |
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