Comparison of Agitake (Pleurotus eryngii var. ferulae) Volatile Components with Characteristic Odors Extracted by Hydrodistillation and Solvent-assisted Flavor Evaporation

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  • Usami Atsushi
    Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University
  • Ono Toshirou
    Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University
  • Kashima Yusei
    Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University
  • Nakahashi Hiroshi
    Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University
  • Marumoto Shinsuke
    Joint Research Center, Kinki University
  • Nosaka Sota
    Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University
  • Watanabe Shogo
    Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University
  • Miyazawa Mitsuo
    Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University

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タイトル別名
  • Comparison of Agitake (<i>Pleurotus eryngii</i> var. <i>ferulae</i>) Volatile Components with Characteristic Odors Extracted by Hydrodistillation and Solvent-assisted Flavor Evaporation

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The chemical composition of volatile oil from agitake (Pleurotus eryngii var. ferulae) was established for the first time using gas chromatography (GC) and GC-mass spectrometry. Sixty-seven and 24 components were extracted by hydrodistillation (HD) using diethyl ether (DE) and dichloromethane (DM), respectively; these components accounted for 80.3% and 91.8% of the total oil, respectively. Thirteen and 48 components of were extracted by the solvent-assisted flavor evaporation method (SAFE), using DE and DM, respectively, and identified; these components accounted for 83.5% and 82.0% of the total oil, respectively. Methylsuccinimide and 2,3,7-trimethyl-2-octene were the most characteristic components by SAFE using DM.<br>Odor evaluation of the volatile oil from agitake was also carried out using GC-olfactometry (GC-O), aroma extraction dilution analysis (AEDA), and the odor activity value (OAV). Sixteen, 8, 5 and 9 aroma-active components were identified using HD (DE and DM) and SAFE (DE and DM), respectively. The main aroma-active components extracted using HD and SAFE were 1-octen-3-ol (mushroom-like) and phenylacetaldehyde (floral), respectively. This study proved that HD and SAFE can be used as complementary extraction techniques for the complete characterization of volatile oil from agitake.

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