Characteristic Odor Components of Essential Oil from Dried Fruiting Bodies of Golden Oyster Mushroom (Pleurotus citrinopileatus)

The components of the essential oil of Golden oyster mushroom (Pleurotus citrinopileatus) were analyzed by capillary gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). Fifty-nine components, representing 95.9% of the total oil were identified. The main components of the oil we...

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Published inThe Journal of essential oil research Vol. 23; no. 3; pp. 58 - 63
Main Authors Miyazawa, Mitsuo, Dejima, Yoshiyuki, Takahashi, Toshiyuki, Matsuda, Naoki, Ishikawa, Ryuuzou
Format Journal Article
LanguageEnglish
Published Allured Pub. Corp 01.05.2011
Taylor & Francis Group
Subjects
2,6-dimethyl pyrazine
3-methylthio propanal
capillary gas chromatography
curcuphenol
Elsholtzia
elsholtzia ketone
essential oils
fruiting bodies
gas chromatography-mass spectrometry
linoleic acid
mushrooms
odors
oils
olfactometry
palmitic acid
Pleurotus citrinopileatus
sulfur
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Summary:The components of the essential oil of Golden oyster mushroom (Pleurotus citrinopileatus) were analyzed by capillary gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). Fifty-nine components, representing 95.9% of the total oil were identified. The main components of the oil were fatty acids such as palmitic acid (23.3%), linoleic acid (31.3%) and pentadecylic acid (6.0%). Elsholtzia ketone and curcuphenol were identified in the oil of mushroom for the first time.The result of GC-O (gaschromatography olfactometry) and AEDA (Aroma Extract Dilution Analysis) showed that the sulfur and nitrogen-containing components, C8 ketone and C8 aldehyde are responsible for the aroma of P. citrinopileatus.
Bibliography:http://dx.doi.org/10.1080/10412905.2011.9700459
ISSN:1041-2905
2163-8152
DOI:10.1080/10412905.2011.9700459