Analysis of the Volatile Flavor Compounds Produced during the Growth Stages of the Shiitake Mushrooms (Lentinus edodes)

Quantification of key odor-active compounds of a novel nonalcoholic beverage produced by fermentation of wort by shiitake (Lentinula edodes) and aroma genesis studies

“…1A). The biotransformation of Lphenylalanine to 2-phenylethanol was described for Ischnoderma benzoinum by Krings et al (Krings, Hinz, & Berger, 1996), and Cho et al detected 2-phenylethanol in fruiting bodies of shiitake (Cho, Seo, & Kim, 2003). L-phenylalanine is a typical constituent of wort (Kennedy, Taidi, Dolan, & Hodgson, 1997), and its biotransformation to 2-phenylethanol by shiitake was confirmed by supplementing wort with L-phenylalanine (Fig.…”

Analysis of volatile compounds in L. edodes blanched by hot water and microwave

“…These results were different from those reported by Tian and Cho et al . who found that alcohols were the major chemical compounds in raw L. edodes , followed by ketones and sulphur compounds with 3‐octanone showing the highest percentage (44.65%), followed by 1‐octen‐3‐one (25.47%) (Cho et al ., ; Tian et al ., ). Similarly, different result also was found by Necla Çağlarirmak who reported that hexadecanoic acid and palmitic acid were the main volatile compounds of L. edodes (47.13%) (Çağlarırmak, ).…”

Rapid Characterization of Chemical Components in Edible Mushroom Sparassis crispa by UPLC-Orbitrap MS Analysis and Potential Inhibitory Effects on Allergic Rhinitis

“…For the other types of compounds with various structures, the fragmentation patterns included but were not confined to dehydration, decarbonylation, decarboxylation, ring-opening and rearrangement. Finally, in total 21 other compounds were identified or tentatively identified, including ribono-1,4-lactone (peak 5) [56], citric acid monomethyl ester (peak 6) [90], crispacolide (peak 10) [91], methyl-2, 4-dihydroxy-6-methylbenzoate (peak 18) [10], sparoside A (peak 27) [6], methyl 2,4-dihydroxy-3-methoxy-6-methylbenzoate (peak 28) [6], methyl dihydroxymethoxy-methylbenzoate (peak 30) [10], sparassol (peak 33) [10], glucitol (peak 34) [10], dulcitol (peak 35) [57], xanthoangelol (peak 42) [92], 4-hydroxyderricin (peak 51) [92], butylated hydroxyanisole (peak 53) [93], armillarin (peak 62) [94], nicandrose E (peak 64) [95], 1,3-di(isobutoxycarbonyl)-2,4,4-trimethylpentane (peak 65) [96], 3-hydroxy-2-[[(9Z)-1-oxo-9-hexadecen-1-yl]oxy]propyl β- d -galactopyranoside (peak 70) [97], 1-(9-octadecenoate)-β- d -glucopyranose (peak 72) [98], 2,3-bis(4-hydroxy-3-methoxybenzyl)butane-1,4-diylditetradecanoate (peak 75) [99], linolenic acid ethyl ester (peak 84) [100], and 2,2′-methylenebis(4-methyl-6-tert butylphenol) (peak 92) [101]. Among them, 14 compounds including mannitol, ribono-1,4-lactone, citric acid monomethyl ester, glucitol, dulcitol, butylated hydroxyanisole, armillarin, nicandrose E, 1,3-di(isobutoxycarbonyl)-2,4,4-trimethylpentane, 3-hydroxy-2-[[(9Z)-1-oxo-9-hexadecen-1-yl]oxy]propyl β- d -galactopyranoside, 1-(9-octadecenoate)-β- d -glucopyranose, 2,3-bis(4-hydroxy-3-methoxybenzyl)butane-1,4-diylditetradecanoate, linolenic acid ethyl ester, and 2,2′-methylenebis(4-methyl-6-tert butylphenol) were identified from the genus of Sparassis for the first time.…”