图书馆订阅: Guest
Begell Digital Portal Begell 数字图书馆 电子图书 期刊 参考文献及会议录 研究收集
国际药用蘑菇期刊
影响因子: 1.423 5年影响因子: 1.525 SJR: 0.431 SNIP: 0.716 CiteScore™: 2.6

ISSN 打印: 1521-9437
ISSN 在线: 1940-4344

国际药用蘑菇期刊

DOI: 10.1615/IntJMedMushrooms.2019031167
pages 693-702

HS-SPME/GC-MS Assisted Analysis of Volatile Constituents in Different Strains of Shiitake Culinary- Medicinal Mushroom, Lentinus edodes (Agaricomycetes)

Lívia Martinez Abreu Soares Costa
Universidade Federal de Lavras (UFLA), Departamento de Biologia (DBI), Lavras, MG, Brazil
Maiara Andrade de Carvalho Sousa
Universidade Federal de Lavras (UFLA), Departamento de Biologia (DBI), Lavras, MG, Brazil
Thiago Pereira Souza
Universidade Federal de Lavras (UFLA), Departamento de Biologia (DBI), Lavras, MG, Brazil
Whasley Ferreira Duarte
Universidade Federal de Lavras (UFLA), Departamento de Biologia (DBI), Lavras, MG, Brazil
Diego Cunha Zied
Universidade Estadual Paulista (UNESP), Faculdade de Ciências Agrárias e Tecnológicas (FCAT), Dracena, SP, Brazil
Danny Lee Rinker
University of Guelph, Department of Plant Agriculture, 4890 Guelph, Ontario, Canada
Eustaquio Souza Dias
Universidade Federal de Lavras (UFLA), Departamento de Biologia (DBI), Lavras, MG, Brazil

ABSTRACT

The shiitake culinary-medicinal mushroom Lentinus edodes is one of the most consumed species worldwide because it has nutritional, medicinal, and palatable properties. Its organoleptic characteristics contribute substantially to its high popularity. The pleasant aromas result from the presence of volatile compounds. The objective of the present work was to study the profiles of volatile constituents of fresh fruiting bodies of five strains of L. edodes. The volatile compounds were extracted by solid phase microextraction method and analyzed by gas chromatography and mass spectrometry. The aromatic profiles of the strains revealed variability. Both alcohols and sulfides were the most abundant volatile compounds. LE6 strain presented the highest number of volatile compounds with predominance of sulfides (dimethyl pentasulfide, s-tetrathiane) and for LE2, the aldehydes were the most representative chemical class with the main volatile being (E)-2-octen-1-al.

REFERENCES

  1. Royse DJ, Baars J, Tan Q, Current overview of mushroom production in the world, In: Zied DC, Pardo-Gimenez A, editors, Edible and medicinal mushrooms: technology and applications. West Sussex: Wiley; 2017, p. 5-13.

  2. Dermiki M, Phanphensophon N, Mottram DS, Methven L, Contributions of non-volatile and volatile compounds to the umami taste and overall flavor of shiitake mushroom extracts and their application as flavor enhancers in cooked minced meat. Food Chem. 2013;141(1):77-83.

  3. Chen W, Li W, Yang Y, Yu H, Zhou S, Feng J, Li X, Liu Y. Analysis and evaluation of tasty components in the pileus and stipe of Lentinula edodes at different growth stages. J Agr Food Chem. 2015;63(3):795-801.

  4. Sari M, Toepler K, Teusch N, Hambitzer R. Cross-flow ultrafiltration fractions of a cold aqueous extract of the shiitake culinary-medicinal mushroom, Lentinus edodes (Agaricomycetes), exhibit apoptosis in tumor cells, Int J Med Mushrooms, 2018;20(11):1109-19.

  5. Sousa MAC, Zied DC, Marques SC, Rinker DL, ALM G, Dias, ES. Yield and enzyme activity of different strains of almond mushroom in two cultivation systems. Sydowia. 2016;68:35-40.

  6. Carvalho MA, Costa, LMAS, D.M. da Silveira E. Santos, Dias DR, Zied DC, Dias ES. Ligninase and cellulase activity of Lentinula edodes (Berk.) Pegler strains in different culture media. J Pure Appl Microbiol. 2016;10(3):1683-91.

  7. Sousa MAC, Costa LMAS, Malantrucco TC, Pereira TS, Bastos SC, Dias, ES. Nutritional and enzymatic potential of the Lentinula edodes strains. Int J Curr Res. 2016;8(7):34557-61.

  8. Zied DC, Maciel WP, Marques SC, DA Silveira, Santos DM, Rinker, DL, Dias ES. Selection of strains for shiitake production in axenic substrate. W J Microbiol Biotechnol. 2016;32(10):168-73.

  9. Hiraide M, Yokoyama I, Miyazaki Y. The smell and odorous components of dried shiitake mushroom, Lentinula edodes II: sensory evaluation by ordinary people. J Wood Sci. 2005;51(6):628-33.

  10. Hiraide M, Yokoyama I. The smell and odorous components of dried shiitake mushroom, Lentinula edodes IV: survey of trends in consumer preferences and changes in sensory evaluation. J Wood Sci. 2007;53(5):458-61.

  11. Sousa MADC, Costa LMAS, Pereira TS, Zied DC, Rinker DL, Dias ES. Enzyme activity and biochemical changes during production of Lentinula edodes (Berk.) Pegler. Food Sci Technol. 2018. doi: 10.1590/fst.38517.

  12. Usami A, Nakaya S, Nakahashi H, Miyazawa M. Chemical composition and aroma evaluation of volatile oils from edible mushrooms (Pleurotus salmoneostramineus and Pleurotus sajor-caju). J Oleo Sci. 2014;63(12):1323-32.

  13. Li B, Kimatu BM, Li C, Pei F, Hu Q, Zhao L. Analysis of volatile compounds in L. edodes blanched by hot water and microwave. Int J Food Sci Technol. 2017;52(7):1680-89.

  14. Mata G, Valdez K, Mendoza R, Trigos A. HS/GC-MS analyzed chemical composition of the aroma of fruiting bodies of two species of genus Lentinus (Higher Basidiomycetes). Int J Med Mushrooms. 2014;16(5):477-84.

  15. Pinho PG, Ribeiro B, Gonsalves RF, Baptista P, Valentao P, Seabra RM, Andrade PB. Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms. J Agric Food Chem. 2008;56(5):1704-12.

  16. Kim MK, Drake SL, Drake, MA. Evaluation of key flavor compounds in reduced- and full-fat cheddar cheeses using sensory studies on model systems. J Sens Stud. 2011;26(4):278-90.

  17. Cho IH, Namgung HJ, Choi HK, Kim YS. Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.). Food Chem. 2008;106(1):71-76.

  18. Baptista P, Martins A, Tavares RM, Lino-Neto T. Diversity and fruiting pattern of macrofungi associated with chestnut (Castanea sativa) in the Tras-os-Montes region (Northeast of Portugal). Fungal Ecol. 2010;3(1):9-19.

  19. Jong SC, Birmingham JM. Mushrooms as a source of natural flavor and aroma compounds. In: Chang ST, Buswell JA, Chiu SW, editors. Mushroom biology and mushroom products: Proceedings of the 1st International Conference. Chinese University Press, 1993; p.345-366.

  20. Tsai SY, Huang SJ, Lo SH, Wu TP, Lian PY, Mau JL. Flavour components and antioxidant properties of several cultivated mushrooms. Food Chem. 2009;113(2):578-84.

  21. Maggi V, B'llek T, Lucarini D, Papa F, Sagratini G, Vittori, S. Melittis melissophyllum L. subsp. melissophyllum (Lamiaceae) from central Italy: a new source of a mushroom-like flavour. Food Chem. 2009;113(1):216-21.

  22. Zhou Z, Feng T, Ye R. Differentiation of eight commercial mushrooms by electronic nose and gas chromatography-mass spectrometry. J Sensors. 2015;2015:1-14.

  23. Tian Y, Zhao Y, Huang J, Zeng H, Zheng B. Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms. Food Chem. 2016;197(Pt A):714-22.

  24. Politowicz J, Lech K, Lipan L, Figiel A, Carbonell-Barrachina AA. Volatile composition and sensory profile of shiitake mushrooms as affected by drying method. J Sci Food Agric. 2018;98(4):1511-21.

  25. Zhu L, Wang S, Zhang Z, Zhou S, Tang Q, Wu F, Zhang J. Dissolution of bioactive components from dried fruiting bodies of the culinary-medicinal shiitake mushroom, Lentinus edodes (Agaromycetes), during clening, soaking, and cooking. Int J Med Mushrooms. 2019;21(1):37-45.

  26. Her JY, Kim MS, Kim MK, Lee KG. Development of a spray freeze-drying method for preparation of volatile shiitake mushroom (Lentinus edodes) powder. Int J Food Sci Technol. 2015;50(10):2222-28.

  27. Pudil F, Uvira R, Janda V Volatile compounds in stinkhorn (Phallus impudicus L. ex Pers.) at different stages of growth. Eur Sci J. 2014;10(1):163-71.

  28. Sneeden EY, Harris HH, Pickerin IJ, Prince RC, Johnson S, Li XJ, Block E, George GN. The sulfur chemistry of shiitake mushroom. J Am Chem Soc. 2004;126(2):458-59.

  29. Wu C, Wan Z. Volatile compounds in fresh and processed shiitake mushrooms (Lentinus edodes Sing.) Food Sci Technol Res. 2000;6(3):166-70.

  30. Combet E, Henderson J, Eastwood DC, Burton KS. Eight-carbon volatiles in mushrooms and fungi: properties, analysis, and biosynthesis. Mycoscience. 2006;47(1):317-26.

  31. Tressl R, Bahri D, Engel K-H, Formation of eight-carbon and ten-carbon components in mushrooms (Agaricus campestris), J Agric Food Chem. 1982;30(1):89-93.

  32. Pyysalo H. Identification of volatile compounds in seven edible fresh mushrooms. Acta Chem Scand B. 1976;30:235-44.

  33. Zawirska-Wojtasiak R. Optical purity of (R)-(-)-1-octen-3-ol in the aroma of various species of edible mushrooms. Food Chem. 2004;86(1):113-18.

  34. Li S, Wang A, Liu L, Tian G, Wei S, Xu F. Evaluation of nutritional values of shiitake mushroom (Lentinus edodes) stipes. J Food Meas Charact. 2018;12(3):2012-19.

  35. Yang W, Yu J, Pei F, Mariga AM, Ma N, Fang Y, Hu Q. Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose. Food Chem. 2016;196(1):860-66.

  36. Tsai SY, Huang SJ, Lo SH, Wu TP, Lian PY, Mau JL. Flavour components and antioxidant properties of several cultivated mushrooms. Food Chem. 2009;113(1)578-84.

  37. Hobbs CR. Medicinal value of Lentinus edodes (Berk.) Sing. (Agaricomycetidae). A literature review. Int J Med Mushrooms. 2000;2:287-302.


Articles with similar content:

HS/GC-MS Analyzed Chemical Composition of the Aroma of Fruiting Bodies of Two Species of Genus Lentinus (Higher Basidiomycetes)
International Journal of Medicinal Mushrooms, Vol.16, 2014, issue 5
Ángel Trigos, Remedios Mendoza, Karina Valdez, Gerardo Mata
New Germplasms of the Culinary-Medicinal Button Mushroom, Agaricus bisporus (Agaricomycetes): Two Wild Strains from the Tibetan Plateau (China)
International Journal of Medicinal Mushrooms, Vol.19, 2017, issue 2
Ai-Guo Xu, Xiao-Liang Wang, Bin-Bin Li, Zu-Tang Zhang, Wen-Jing Wang, Si-Ping Jiang, Yi-Jian Yao, Tie-Zheng Wei, Phurbu-Dorji
Cultural and Metabolomic Studies of a New Phtalides Producer, Lignomyces vetlinianus (Agaricomycetes)
International Journal of Medicinal Mushrooms, Vol.20, 2018, issue 11
Nadezhda V. Psurtseva, Katerina V. Sazanova, Alexey L. Shavarda
Volatile Composition of Some Cultivated and Wild Culinary-Medicinal Mushrooms from Hungary
International Journal of Medicinal Mushrooms, Vol.19, 2017, issue 5
Andras Geosel, Maria Amtmann, Mariann Csóka, Kornel Korany
Antimicrobial Coumarins from the Oyster Culinary-Medicinal Mushroom, Pleurotus ostreatus (Agaricomycetes), from Kenya
International Journal of Medicinal Mushrooms, Vol.18, 2016, issue 10
Matthias Heydenreich, Wekesa Neser, Ochieno Dennis, Aggrey Osogo Keya, Korir Cheruiyot Jackson, Kamau R. Wairimu, Juma B. Fredrick, Lilechi D. Baraza