Character impact odorants from wild mushroom (Lactarius hatsudake) used in Japanese traditional food

Abstract

The components of the volatile oil from wild mushroom (Lactarius hatsudake), used in Japanese traditional food, were analysed and quantifi ed for the fi rst time by capillary GC and GC-MS. Seventy-six components were separated from the oil and of these 71 components were identifi ed. The main components of the oil were oxidized sesquiterpenes [cisisolongifolanone (624.9 μg/100 g), α-cedrene epoxide (578.7 μg/100 g), humulene epoxide III (453.9 μg/100 g), clovane (425.4 μg/100 g)], aliphatic acids [linoleic acid (585.9 μg/100 g) and palmitoleic acid (333.3 μg/100 g)]. Odour evaluation of the volatile oil from L. hatsudake was also carried out using GC-MS/olfactometry (GC-MS/O) and aroma extract dilution analysis (AEDA), from which it was found that hexanal, 4-dehydroviridifl orol, myliol and phenylacetaldehyde seem to contribute to the green, spicy and sweet odour of L. hatsudake.

Comparison of non‐volatile and volatile flavor compounds in six Pleurotus mushrooms

“…In addition, some heterocyclic and aromatic compounds have been identified in some Pleurotus mushrooms. Furan is a heterocyclic compound reported in many mushroom species . All six Pleurotus mushrooms contained 2‐pentyl‐furan which provided the earthy and meaty odor and the content ranged from 0.09% to 0.34%.…”

“…Furan is a heterocyclic compound reported in many mushroom species. 32 All six Pleurotus mushrooms contained 2-pentyl-furan which provided the earthy and meaty odor and the content ranged from 0.09% to 0.34%. It has been reported that the 2-pentyl-furan and other furan compounds could be formed in the course of the Maillard reaction during the thermal processing of mushrooms.…”

Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger prepared by using tea stalk and potato dextrose medium

“…Most of the volatiles were identified by matching their MS spectra and linear retention indices (RI) on Rtx‐5MS column to those of standards . 2‐Ethylfuran, hexanal, ethyl 2‐methylbutyrate, cis‐β ‐ocimene, trans‐β ‐ocimene, β ‐pinene, octanal, linalool, nonanal, decanal, geranial, trans ‐nerolidol, cis ‐3‐hexen‐1‐ol, geraniol, 2‐heptanone, benzaldehyde, cymene, isopentyl butyrate, trans‐ limonene oxide, cis ‐3‐hexenyl isobutanoate, methyl salicylate, cis ‐3‐hexenyl hexanoate, hexyl hexanoate, cis‐ geranylacetone and butylated hydroxytoluene were quantified according to their respective calibration curves using selective ion monitoring (SIM) mode.…”

Characterization of Volatile Components and Odor-active Compounds in the Oil of Edible Mushroom Boletopsis leucomelas

“…Oleo Sci. 63, (6) 577-583 (2014) 581 hatsudake 19 . However, in the VO of B. leucomelas, furan-containing compounds such as furfral, furfuryl alcohol, 2-acetylfuran, 5-methylfurfural, 2-pentylfuran, furfuryl acetate, and 2-hexylfuran were identified.…”