Usami Atsushi, Motooka Ryota, Nakahashi Hiroshi, Marumoto Shinsuke, Miyazawa Mitsuo
Department of Applied Chemistry, Faculty of Science and Engineering, Kindai University (Kinki University), 3-4-1, Kowakae, Higashiosaka-shi, Osaka 577-8502, Japan, (phone: +81-6-67212332; fax: +81-6-67272024).
Joint Research Center, Kindai University (Kinki University), 3-4-1, Kowakae, Higashiosaka-shi, Osaka 577 - 8502, Japan.
Chem Biodivers. 2015 Nov;12(11):1734-45. doi: 10.1002/cbdv.201400395.
The aim of this study was to investigate the chemical composition and the odor-active components of volatile oils from three edible mushrooms, Pleurotus ostreatus, Pleurotus eryngii, and Pleurotus abalonus, which are well-known edible mushrooms. The volatile components in these oils were extracted by hydrodistillation and identified by GC/MS, GC-olfactometry (GC-O), and aroma extract dilution analysis (AEDA). The oils contained 40, 20, and 53 components, representing 83.4, 86.0, and 90.8% of the total oils in P. ostreatus, P. eryngii, and P. abalonus, respectively. Odor evaluation of the volatile oils from the three edible mushrooms was also carried out using GC-O, AEDA, and odor activity values, by which 13, eight, and ten aroma-active components were identified in P. ostreatus, P. eryngii, and P. abalonus, respectively. The most aroma-active compounds were C8 -aliphatic compounds (oct-1-en-3-ol, octan-3-one, and octanal) and/or C9 -aliphatic aldehydes (nonanal and (2E)-non-2-enal).
本研究的目的是调查三种食用菌——平菇、杏鲍菇和鲍鱼菇（均为著名的食用菌）挥发油的化学成分和气味活性成分。这些油中的挥发性成分通过水蒸馏法提取，并通过气相色谱/质谱联用仪（GC/MS）、气相色谱 - 嗅觉测量法（GC - O）和香气提取物稀释分析（AEDA）进行鉴定。这些油分别含有40、20和53种成分，分别占平菇、杏鲍菇和鲍鱼菇总油含量的83.4%、86.0%和90.8%。还使用GC - O、AEDA和气味活性值对这三种食用菌的挥发油进行了气味评估，据此分别在平菇、杏鲍菇和鲍鱼菇中鉴定出13种、8种和10种香气活性成分。最具香气活性的化合物是C8脂肪族化合物（1 - 辛烯 - 3 - 醇、3 - 辛酮和辛醛）和/或C9脂肪族醛类（壬醛和（2E）- 壬 - 2 - 烯醛）。
