Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Mushrooms Cultivated on Agricultural and Agro-Industrial By-Products

Abstract

The influence of genetic (species, strain) and environmental (substrate) factors on the volatile profiles of eight strains of Pleurotus eryngii and P. ostreatus mushrooms cultivated on wheat straw or substrates enriched with winery or olive oil by products was investigated by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Selected samples were additionally roasted. More than 50 compounds were determined in fresh mushroom samples, with P. ostreatus presenting higher concentrations but a lower number of volatile compounds compared to P. eryngii. Roasting resulted in partial elimination of volatiles and the formation of pyrazines, Strecker aldehydes and sulfur compounds. Principal component analysis on the data obtained succeeded to discriminate among raw and cooked mushrooms as well as among Pleurotus species and strains, but not among different cultivation substrates. Ketones, alcohols and toluene were mainly responsible for discriminating among P. ostreatus strains while aldehydes and fatty acid methyl esters contributed more at separating P. eryngii strains.

Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning

“…Some of the compounds identified for the mushroom powder samples without spices were (1) 1-hexacosanol (cas) hexacosanol-1 (10.97% area), (2) 2-heptanol, 5-ethyl-(cas) 5ethyl-2-heptanol (8.29% area), (3) 6-methyl-5-hepten-2-one (15.51% area), and (4) octadecanoic acid (cas) stearic acid (5.81% area). Tagkouli et al [25] and Selli et al [26] identified aromatic compounds in fresh Pleurotus ostreatus mushrooms into groups of (1) eight carbon atoms compounds, (2) alcohols, (3) aldehydes, (4) fatty acids (FAME methyl esters), ( 5) toluene, and ( 6) ketones. e powdering process causes the volatile components of oyster mushroom powder to be dominated by alcohol, furan, and fatty acids and their derivatives.…”

Influences of Some Aromatic Plants on Volatile Compounds and Bioactivity of Cultivated Pleurotus citrinopileatus and Pleurotus djamor

“…One of the linear and aromatic aldehydes, hexanal, and benzaldehyde, respectively, were two most common chemicals in related category. While hexanal is associated with rancid and grass aroma at high and low concentrations, respectively, benzaldehyde is responsible for bitter almond, nutty and powdery sensations [17,18] . If phenylalanine degrades oxidatively, benzaldehyde may be arised [18] .…”

“…Four different odorants like d‐limonene, 1,8‐cineole, (+)‐3‐carene, and thymol were identified, and only two of them (d‐limonene, 1,8‐cineole) were commonly found. A camphoric aroma is provided by terpenes, and especially d‐limonene molecules supply orange and lemon odors [18,19] …”

“…While hexanal is associated with rancid and grass aroma at high and low concentrations, respectively, benzaldehyde is responsible for bitter almond, nutty and powdery sensations. [17,18] If phenylalanine degrades oxidatively, benzaldehyde may be arised. [18] Also, 2-ethyl-2-hexanal was only available in PD cultivated in substrate included RS (3.9 %).…”

Green Biotechnology of Oyster Mushroom (Pleurotus ostreatus L.): A Sustainable Strategy for Myco-Remediation and Bio-Fermentation

“…The cultivation of Pleurotus mushrooms depends on both intrinsic factors (i.e., substrate type, pH, C:N ratio, levels of spawning, surfactants, the content of N, C and moisture) and extrinsic factors, which include temperature, relative humidity, luminosity, air composition, and light [30,31,36,58,60,62,63]. The growth and cultivation of mushrooms can be achieved using growth media or substrates, which have a vital impact on the functional, chemical, and sensorial characteristics of mushrooms [58,64,65]. Solid substrates can be used traditionally in cultivating many species of mushrooms for fruiting body formation, which usually needs several months with a non-stable quality of harvested materials [66].…”