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Characteristic flavor of volatile oil from dried fruiting bodies of hericium erinaceus (Bull.: Fr.) pers. / Mitsuo Miyazawa in The journal of essential oil research, Vol. 20 N°5 (Septembre/Octobre 2008) 

Public ISBD [article]  in The journal of essential oil research > Vol. 20 N°5 (Septembre/Octobre 2008) . - pp. 420-423 Titre : Characteristic flavor of volatile oil from dried fruiting bodies of hericium erinaceus (Bull.: Fr.) pers. Type de document : texte imprimé Auteurs : Mitsuo Miyazawa, Auteur ; Naoki Matsuda, Auteur ; Naotaka Tamura, Auteur Année de publication : 2008 Article en page(s) : pp. 420-423 Note générale : Génie Chimique Langues : Anglais (eng) Mots-clés : Hericium  erinaceus  Hydnaceae  Dried  fruiting  bodies  Mushroom  volatiles  Hexadecanoic  acid  Linoleic  acid  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 [article] Characteristic flavor of volatile oil from dried fruiting bodies of hericium erinaceus (Bull.: Fr.) pers. [texte imprimé] / Mitsuo Miyazawa, Auteur ; Naoki Matsuda, Auteur ; Naotaka Tamura, Auteur . - 2008 . - pp. 420-423. Génie Chimique Langues : Anglais (eng) in The journal of essential oil research > Vol. 20 N°5 (Septembre/Octobre 2008) . - pp. 420-423 Mots-clés : Hericium  erinaceus  Hydnaceae  Dried  fruiting  bodies  Mushroom  volatiles  Hexadecanoic  acid  Linoleic  acid  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