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Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations

Author:
Li, Wen, Wang, Jinbin, Chen, Wanchao, Yang, Yan, Zhang, Jingsong, Feng, Jie, Yu, Hailong, Li, Qiaozhen
Source:
Food research international 2019 v.125 pp. 108517
ISSN:
0963-9969
Subject:
Lentinula edodes, aldehydes, bagasse, carbon, enzyme activity, enzymes, flavor, flavor compounds, gene expression, mushrooms, sawdust, sulfur, volatile compounds
Abstract:
Volatile compounds of Lentinula edodes grown in different culture substrate (CS) formulations were analyzed to reveal (i) the relationship between volatile compound production and CS formulations, (ii) the contribution of volatile compounds to L. edodes flavor, (iii) the activities of LOX and γ-GGT enzymes, (iv) γ-GGT gene expression, and (v) the correlation between enzyme activity and volatile compound production. Our results showed that 82 kinds of volatile compounds were analyzed; 25 volatile compounds were considered key flavor components, and sulfur containing compounds, eight-carbon compounds, and aldehyde compounds also had great contributions to mushroom flavor. Bagasse could be used as a partial substitute for sawdust as a carbon source. LOX and γ-GGT activities showed a weak correlation with the volatile end products. The results indicated that the mechanisms by which CS formulations influence volatile compounds production were complex.
Agid:
6484523