食用蘑菇（鲑鱼色侧耳和佛罗里达侧耳）挥发油的化学成分及香气评价

Chemical composition and aroma evaluation of volatile oils from edible mushrooms (Pleurotus salmoneostramineus and Pleurotus sajor-caju).

作者信息

Usami Atsushi, Nakaya Satoshi, Nakahashi Hiroshi, Miyazawa Mitsuo

机构信息

Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University.

出版信息

J Oleo Sci. 2014;63(12):1323-32. doi: 10.5650/jos.ess14147. Epub 2014 Nov 18.

DOI:10.5650/jos.ess14147

PMID:25409690

Abstract

This study is focused on the volatile oils from the fruiting bodies of Pleurotus salmoneostramineus (PS) and P. sajor-caju (PSC), which was extracted by hydrodistillation (HD) and solvent-assisted flavor evaporation (SAFE) methods. The oils are analyzed by gas chromatography-mass spectrometry (GC-MS), GC-olfactometry (GC-O), and aroma extract dilution analysis (AEDA). A total of 31, 31, 45, and 15 components were identified in PS (HD and SAFE) and PSC (HD and SAFE), representing about 80.3%, 92.2%, 88.9%, and 83.0% of the oils, respectively. Regarding the aroma-active components, 13, 12, 13, and 5 components were identified in PS (HD and SAFE) and PSC (HD and SAFE), respectively, by the GC-O analyses. The results of the sniffing test, odor activity value (OAV) and flavor dilution (FD) factor indicate that 1-octen-3-ol and 3-octanone are the main aroma-active components of PS oils. On the other hands, methional and 1-octen-3-ol were estimated as the main aroma-active components of PSC oils.

摘要

本研究聚焦于鲑鱼侧耳（PS）和佛罗里达侧耳（PSC）子实体中的挥发油，采用水蒸馏（HD）和溶剂辅助风味蒸发（SAFE）方法进行提取。通过气相色谱 - 质谱联用（GC - MS）、气相色谱 - 嗅觉测定法（GC - O）和香气提取物稀释分析（AEDA）对这些挥发油进行分析。在PS（HD和SAFE）以及PSC（HD和SAFE）中分别鉴定出31、31、45和15种成分，分别占挥发油的约80.3%、92.2%、88.9%和83.0%。关于香气活性成分，通过GC - O分析在PS（HD和SAFE）以及PSC（HD和SAFE）中分别鉴定出13、12、13和5种成分。嗅觉测试、气味活性值（OAV）和风味稀释（FD）因子的结果表明，1 - 辛烯 - 3 - 醇和3 - 辛酮是PS挥发油的主要香气活性成分。另一方面，甲硫醛和1 - 辛烯 - 3 - 醇被认为是PSC挥发油的主要香气活性成分。