Analysis of Aroma Components produced by Mycelia Cultivation of Laetiporus sulphureus

• FUKUDA Shoko

  Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University

• FUZITA Shin-ichi

  Department of Education, School of Letters, Mukogawa Women's University

• INOUE Yasuko

  Nippon Flavour Kogyo Co., Ltd

• MATSUI Tokumitsu

  Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University

• OHSUGI Masahiro

  Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University

Bibliographic Information

Other Title

• マスタケ培養菌糸体の生産する香気成分の分析
• マスタケ バイヨウ キンシタイ ノ セイサン スル コウキ セイブン ノ ブンセキ

Abstract

Aroma components produced by Laetiporus sulphureus, an alcohol fermentable mushroom, was examined. Laetiporus sulphureus produced peach-like aroma in the malt extract medium during mycelial cultivation. The aroma components were extracted from culture filtrate by steam distillation and organic solvent extraction, and the components were analyzed by gas chromatography and mass spectrometry. The extract contained about twenty components. The four major compounds were ydecalactone, y-octalactone, non-identified compound B (m/z:41, 55, 111, 132) and γ-dodecen-6-lactone, and their contents were 46.33%, 7.58%, 4.08% and 1.98%, respectively.

Journal

• Mushroom Science and Biotechnology

  Mushroom Science and Biotechnology 14 (1), 29-34, 2006

  Japanese Society of Mushroom Science and Biotechnology

Details

• CRID: 1390001205287394816
• NII Article ID: 110008675278
• NII Book ID: AA12415767
• DOI: 10.24465/msb.14.1_29
• ISSN: 24327069
• ISSN: 13487388
• NDL BIB ID: 7951599
• Web Site: http://id.ndl.go.jp/bib/7951599
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I7951599
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed