Characteristic flavor of volatile oil from dried fruiting bodies of Hericium erinaceus (Bull.: Fr.) Pers.

被引：25

作者：

Miyazawa, Mitsuo ^{[1
]}

Matsuda, Naoki ^{[1
]}

Tamura, Naotaka ^{[1
]}

Ishikawa, Ryuuzou ^{[2
]}

机构：

[1] Kinki Univ, Fac Sci & Engn, Dept Appl Chem, Osaka 5778502, Japan

[2] Taiyo Togo Iryo Kaihatsu Co Ltd, Daito, Osaka 5740072, Japan

来源：

JOURNAL OF ESSENTIAL OIL RESEARCH | 2008年 / 20卷 / 05期

关键词：

Hericium erinaceus; Hydnaceae; dried fruiting; bodies; mushroom volatiles; hexadecanoic acid; linoleic acid; 2-methyl-3-furanthiol; 2-ethylpyrazine; 2,6-diethylpyrazine;

D O I：

10.1080/10412905.2008.9700046

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The components of the volatile oil from dried fruiting bodies of Hericium erinaceus (Bull.: Fr.) Pers. were analyzed by capillary GC and GC/MS. Seventy-seven components, representing 87.6% of the total oil were identified. The main components of the oil were hexadecanoic acid (26.0%), linoleic acid (13.1%), phenylacetaldehyde (8.9%) and benzaldehyde (2.5%). The oil from H. erinacens was also carried out odor evaluation by GC/MS/Olfactometry and aroma extract dilution analysis (AEDA). As a result, 2-methyl-3-furanthiol, 2-ethylpyrazine and 2,6-diethylpyrazine were considered to be principal contributors of H. erinaceus odor.

引用

页码：420 / 423

页数：4

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