食用菌挥发油的化学成分及特征性影响气味物质

Chemical Composition and Character Impact Odorants in Volatile Oils from Edible Mushrooms.

作者信息

Usami Atsushi, Motooka Ryota, Nakahashi Hiroshi, Marumoto Shinsuke, Miyazawa Mitsuo

机构信息

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.

出版信息

Chem Biodivers. 2015 Nov;12(11):1734-45. doi: 10.1002/cbdv.201400395.

DOI:10.1002/cbdv.201400395

PMID:26567951

Abstract

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).

摘要

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）。