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)  

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 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