Studies on the volatile aroma components of Pleurotus ostreatus
1986
Hong, J.S. (Chonbuk National Univ., Chonju (Korea R.). Dept. of Food Science and Technology) | Lee, J.Y. (Chonju Coll. of Education, Chonju (Korea R.)) | Kim, Y.H. | Kim, M.K. | Jung, G.T. | Lee, K.R. (Chonbuk National Univ., Chonju (Korea R.). Dept. of Food Science and Technology)
The volatile aroma concentrates were isolated from Pleurotus ostreatus by simultaneous distillation-extraction and analyzed by gas chromatography and combined gas chromatography mass spectrometry. The aroma concentrates obtained had a typical raw or slightly cooked mushroom-like odor, and the yield was 123 ppm. Of 27 components identified, the major components were 3-octanone, 3-octanol, 2-octenal, n-octanol and 2, 4-decadienal, including 1-octen-3-ol contributing 67.06% of the total volatiles, and the C8 compounds comprised about 80% of the total volatiles
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