Characteristic Odorants from Bailingu Oyster Mushroom (Pleurotus eryngii var. tuoliensis) and Summer Oyster Mushroom (Pleurotus cystidiosus)

摘要

In this study, the characteristic odorants of the volatile oils from Pleurotus species (P. eryngii var. tuoliensis and P. cystidiosus) were extracted by hydrodistillation and analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and aroma extract dilution analysis (AEDA). A total of 52 and 54 components (P. eryngii var. tuoliensis and P. cystidiosus, respectively) were identified, representing about 98.8% and 85.1% of the volatile oils, respectively. The main components of the P. eryngii var. tuoliensis oil were palmitic acid (82, 38.0%), oleic acid (86, 25.0%) and linoleic acid (85, 9.7%). The main components of the P. cystidiosus oil, palmitic acid (82, 25.8%), indole (54, 9.1%) and myristic acid (77, 5.3%). Regarding the aroma components, 16 and 13 components were identified in the P. eryngii var. tuoliensis and P. cystidiosus oils respectively, by the GC-O analyses. The results of the sniffing test, odor activity value (OAV) and flavor dilution (FD) factor indicate that methional, 1-octen-3-ol and nonanal are the main aroma-active components of P. eryngii var. tuoliensis oil. On the other hands, dimethyl trisulfide and 1-octen-3-ol were estimated as the main aroma-active components of the P. cystidiosus oil.