IDENTIFICATION OF ODOR SUBSTANCES IN YAMABUSHITAKE MUSHROOM (<i>Hericium erinaceum</i>) CULTURE MEDIA CONTAINING 'SHOCHU' LEES AND STARCH WASTES, AND BASIC STUDIES ON THEIR DISAPPEARANCE

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  • きのこ培地（焼酎粕・でん粉粕）に含まれる臭気物質の同定とヤマブシタケ菌糸による消臭に関する基礎研究
  • IDENTIFICATION OF ODOR SUBSTANCES IN YAMABUSHITAKE MUSHROOM (Hericium erinaceum) CULTURE MEDIA CONTAINING 'SHOCHU' LEES AND STARCH WASTES, AND BASIC STUDIES ON THEIR DISAPPEARANCE

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 In this study, odor substances from mushroom culture media containing 'shochu' lees and starch wastes were identified and determined. It was apparent that in the media, acetoin, butyric acid and diacetyl were found as main odor substances, and mixed with some other ordor substances to produce unpleasant odor. The main substances disappeared with growth of mycelia. It was not likely that these ordor substances were degraded by extracellular enzymes but suggested that they were degraded by mycelia. Further it was found with the growth of mycelia that odor quality changed from rancid ordor (unpleasant ordor) to mushroom smell (pleasant odor) and the odor index was decreasing.

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