Determination of volatile aroma compounds of &lt;i&gt;Ganoderma lucidum&lt;/i&gt; by gas chromatography mass spectrometry (HS-GC/MS)

Taşkin, Hatıra; Kafkas, Ebru; Çakıroğlu, Özgün; Büyükalaca, Saadet

doi:10.4314/ajtcam.v10i2.22

Cited by 5 publications

(6 citation statements)

References 8 publications

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“…However, the alcohol 1-hexanol was an exception since it was detected in all Ganoderma spirits, although it was initially present only in the grape distillate. Thus, the amounts of 1-hexanol detected in the grain, wine and plum spirits with Ganoderma originated from the fungus ( 11 ). The concentrations of 1-hexanol in the grain, wine and plum spirits with Ganoderma were significantly lower than in the grape spirit with Ganoderma (3.63 mg/L; Table 2).…”

Section: Resultsmentioning

confidence: 99%

“…Hence, Chen et al ( 10 ) and Taşkın et al . ( 11 ) conducted studies on G. lucidum mycelia and fruiting bodies to analyze their volatile compounds. The former detected 58 compounds in the mycelia of G. lucidum , and the predominant volatiles were 1-octen-3-ol, ethanol, hexanal, 1-hexanol, sesquirosefuran, 3-octanol and 3-octanone, while the latter analyzed the volatile aroma compounds of G. lucidum collected in the province of Mersin (Turkey) during 2010–2011 and identified 18 aroma compounds, the main being the alcohols 1-octene-3-ol, 3-octanol, 1-octanol, 2-ethyl-1-hexanol, which accounted for about 48% of the compounds responsible for the flavour.…”

Section: Introductionmentioning

confidence: 99%

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Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract

Veljović

Tomić

Belović

et al. 2019

Food technol. biotechnol. (Online)

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SUMMARYThe multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6–18.3), significantly better than the spirits without any additions (16.1–16.9).

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract

Veljović

Tomić

Belović

et al. 2019

Food technol. biotechnol. (Online)

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“…Similarly, there was a positive correlation between 1-octanol and mushroom notes (Figure S2E,F). Taskin et al [42] determined that there were 18 aroma compounds found in GL ’s mycelia including 1-octanol, which implies the 1-octanol in our GL wines (4 g/L) could be derived from GL extract.…”

Section: Resultsmentioning

confidence: 91%

“…To date, only a few studies have examined the volatile compounds from GL mycelia by HS-SPME-GC-MS (the most abundant being 1-octen-3-ol, ethanol, hexanal, 1-hexanol, sesquirosefuran, 3-octanol, and 3-octanone) [41] and from GL fruiting body (the major occurring compounds being 1-octen-3-ol, 1-octanol, and 3-methyl butanal) using HS-SPME-GC-MS [42]. However, no research has investigated the relationships between the sensory characteristics and chemical components of foods and beverages made with GL extract.…”

Section: Resultsmentioning

confidence: 99%

Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract

Nguyen

Capone

Johnson

et al. 2019

Foods

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Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized. GL extract was added at different levels prior to and after primary fermentation to investigate its impact on the juice fermentation kinetics, and the chemical composition and sensory properties of the resulting wines. The fermentation kinetics of red grape juice were not significantly different between ferments. Basic chemical analyses plus headspace solid-phase micro-extraction (HS-SPME), gas chromatography‒mass spectrometry (GC-MS), and a rate-all-that-apply (RATA) (n = 65) sensory panel were used to investigate the influence of GL extract additions on wine composition and sensory characteristics. Of the 54 sensory attributes assessed, 39 significantly differentiated the wines. A clear separation between GL wine treatments was evident with PLS regression, where specific volatiles were correlated with relevant sensory attributes that dominated the wines. These products could be promising for emerging wine markets.

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“…For all datasets, Ganoderma gibbosum , Ganoderma weberianum, and Laetiporus gilbertsonii were new reports in Colombia [ 40 ]. Of the Basidiomycota members in this study, polyporales are regarded as vital sources of metabolite-producing fungi [ 41 , 42 ]. In the last decade, this family has become the focus of research efforts in the search for new strains with biotechnological potential [ 43 , 44 ].…”

Section: Resultsmentioning

confidence: 99%

Biocatalytic Potential of Native Basidiomycetes from Colombia for Flavour/Aroma Production

et al. 2020

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Aromas and flavours can be produced from fungi by either de novo synthesis or biotransformation processes. Herein, the biocatalytic potential of seven basidiomycete species from Colombia fungal strains isolated as endophytes or basidioma was evaluated. Ganoderma webenarium, Ganoderma chocoense, and Ganoderma stipitatum were the most potent strains capable of decolourizing β,β-carotene as evidence of their potential as biocatalysts for de novo aroma synthesis. Since a species’ biocatalytic potential cannot solely be determined via qualitative screening using β,β-carotene biotransformation processes, we focused on using α-pinene biotransformation with mycelium as a measure of catalytic potential. Here, two strains of Trametes elegans—namely, the endophytic (ET-06) and basidioma (EBB-046) strains—were screened. Herein, T. elegans is reported for the first time as a novel biocatalyst for the oxidation of α-pinene, with a product yield of 2.9 mg of cis-Verbenol per gram of dry weight mycelia used. The EBB-046 strain generated flavour compounds via the biotransformation of a Cape gooseberry medium and de novo synthesis in submerged cultures. Three aroma-producing compounds were identified via GC–MS—namely, methyl-3-methoxy-4H-pyran-4-one, hexahydro-3-(methylpropyl)-pyrrolo[1,2-a]pyrazine-1,4-dione, and hexahydro-3-(methylphenyl)-pyrrolo[1,2-a]pyrazine-1,4-dione.

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Determination of volatile aroma compounds of <i>Ganoderma lucidum</i> by gas chromatography mass spectrometry (HS-GC/MS)

Cited by 5 publications

References 8 publications

Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract

Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract

Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract

Biocatalytic Potential of Native Basidiomycetes from Colombia for Flavour/Aroma Production

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