| Titre : | Characteristic flavor of volatile oil from dried fruiting bodies of hericium erinaceus (Bull.: Fr.) pers. (2008) |
| Auteurs : | Mitsuo Miyazawa, Auteur ; Naoki Matsuda, Auteur ; Naotaka Tamura, Auteur |
| Type de document : | Article : texte imprimé |
| Dans : | The journal of essential oil research (Vol. 20 N°5, Septembre/Octobre 2008) |
| Article en page(s) : | pp. 420-423 |
| Note générale : | Génie Chimique |
| Langues : | Anglais |
| Tags : | Hericium erinaceus Hydnaceae Dried fruiting bodies Mushroom volatiles Hexadecanoic acid Linoleic 2-methyl-3-furanthiol 2-ethylpyrazine 2,6-diethylpyrazine |
| Résumé : | The components of the volatile oil from dried fruiting bodies of Hericium erinaceus (Bull.: Fr.) Pers. were analyzed by capillary GC and GC/MS. Seventy-seven components, representing 87.6% of the total oil were identified. The main components of the oil were hexadecanoic acid (26.0%), linoleic acid (13.1%), phenylacetaldehyde (8.9%) and benzaldehyde (2.5%). The oil from H. erinaceus was also carried out odor evaluation by GC/MS/Olfactometry and aroma extract dilution analysis (AEDA). As a result, 2-methyl-3-furanthiol, 2-ethylpyrazine and 2,6-diethylpyrazine were considered to be principal contributors of H. erinaceus odor. |
| ISSN : | 1041-2905 |
| En ligne : | http://www.tandfonline.com/doi/abs/10.1080/10412905.2008.9700046 |
