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

Li, Wen; Wang, Jinbin; Chen, Wanchao; Yang, Yan; Zhang, Jingsong; Feng, Jie; Yu, Hailong; Li, Qiaozhen

doi:10.1016/j.foodres.2019.108517

Cited by 41 publications

(55 citation statements)

References 29 publications

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“…When we evaluated substrate mixtures in terms of eight-carbon components, the highest percentage was recorded in C (oak sawdust) with 64.79%. Eight-carbon compounds are reported to be unstable during the drying process in literature (Li et al, 2019). The rate for other substrates was as follows: A1 (3 oak sawdust + 1 wheat bran) with 27.53%, A5 (1 oak sawdust + 1 wheat stalk + 1 wheat bran) with 26.74%, A2 (3 poplar sawdust + 1 wheat bran) with 25.87%, A3 (3 wheat stalk + 1 wheat bran) with 22.44%, A4 (1 oak sawdust + 1 poplar sawdust + 1 wheat bran) with 21.27%, A7 (3 corn cob +1 wheat bran) with 21.05%, A8 (3 vine pruning waste+ 1 wheat bran) with 10.42%, A11 (oak sawdust + 1 vine pruning waste + 1 wheat bran) with 6.4%, A9 (1 oak sawdust + 1 peanut shell + 1 wheat bran) with 5.82%, A10 (1 oak sawdust + 1 corn cob + 1 wheat bran) with 5.11% and A6 (3 peanut shell + 1 wheat bran) with 3.51%.…”

Section: Resultsmentioning

confidence: 99%

“…According to recommendation of the supplier, fibre was conditioned (270°C for 60 min). For the extraction of volatile components, the fibre type 50/30 µm DVB/CAR/PDMS suggested by many researchers (Tian et al, 2016;Politowicz et al, 2018;Li et al, 2019) was used because of its high sensitivity and extraction efficiency. Analyses of volatile compounds were carried out by using a 7890B Gas Chromatography (GC) equipped with 7000 triple quatro Mass Selective (MS) detector (Agilent Technologies).…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

“…For shiitake mushroom, Royse (2014) reported that China is leader with over 4 million tons estimated and this corresponds to 90% of the total production. Li et al (2019) emphasized that 70% of the shiitake mushroom production has been provided by China. In addition, China has been assessed as the most shiitake consuming country.…”

Section: Introductionmentioning

confidence: 99%

“…Volatile aroma compounds are the major contributor to the characteristic mushroom flavour. The volatile compounds of shiitake mushroom have been studied by many researchers (Chen et al, 1984;Chen and Ho, 1986;Wu and Wang, 2000;Cho et al, 2003;Hiraide et al, 2004;Hiraide, 2006;Mata et al, 2014;Politowicz et al, 2018;Li et al, 2019). According to findings obtained from these studies, volatile components of shiitake mushroom are predominantly eight-carbon and sulphur compounds.…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Different Agricultural Wastes on Aroma Composition of Shiitake (Lentinula edodes (Berk.) Pegler) Mushroom

Baktemur

Çelik

KARA

et al. 2020

Turkish JAF Sci.Tech.

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Shiitake mushroom (Lentinula edodes (Berk.) Pegler) popular as both edible and medicinal, is one of the most cultivated and consumed mushroom species in the world. Cultivation of this mushroom on different agricultural wastes has been experimented in many studies until today. Nevertheless, agricultural waste trials are going on as agricultural production patterns of the countries are different. In this study, volatile aroma composition of shiitake mushroom produced on different agricultural wastes (wheat stalk, wheat bran, peanut shell, corn cob and vine pruning waste) was compared. Oak sawdust was selected as control because of its common use in literature and substrate materials were mixed at different ratios. In addition, some substrate mixtures were prepared with poplar sawdust. Volatile compounds of the shiitake mushroom were determined by using headspace-solid phase microextraction (HS-SPME) technique combined with Gas Chromatography-Mass Spectrometer (GC-MS). At the end of study, 41 volatile compounds were detected and dimethyl trisulfide, benzaldehyde, dimethyl disulfide, 1-octen-3-ol and 3-octanone were found to be dominant volatile components. Flavour and fragrance of mushrooms are dependent on many volatile aroma compounds and their proportions. While the concentration of eight-carbon components and hydrocarbons was found the highest by using wood straw, amount of sulphur containing compounds and alcohols increased by agricultural wastes in this study. In addition, corn waste positively affected aldehyde compounds.

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Section: Resultsmentioning

confidence: 99%

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The Effect of Different Agricultural Wastes on Aroma Composition of Shiitake (Lentinula edodes (Berk.) Pegler) Mushroom

Baktemur

Çelik

KARA

et al. 2020

Turkish JAF Sci.Tech.

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show abstract

“…The mushroom RNA extraction and verification methods used were consistent with the literatures (Li et al., 2019; Liu et al., 2015), and the strand cDNA was obtained using a reverse transcription reaction system, following the manufacturer's instructions (Reverse Transcription System Technical Bulletin Kit, Promega Corporation).…”

Section: Methodsmentioning

confidence: 99%

Effects of enzymatic reaction on the generation of key aroma volatiles in shiitake mushroom at different cultivation substrates

Wen

Chen

Wang

et al. 2021

Food Science & Nutrition

Self Cite

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Aroma is an important factor affecting mushroom character and quality. According to the different reaction pathway, the key aroma metabolites (sulfur and eight‐carbon volatiles) formation can be classified into enzymatic reactions and nonenzymatic reactions. Aroma volatiles are generated from precursors via the biocatalytic activities of various synthases during the growth stages of shiitake mushrooms. Understanding the specific relationships between the key aroma metabolites and their synthases is key to improving shiitake mushroom quality. At the same time, to reduce forest logging and burning of agricultural by‐products in farmland, agricultural by‐products have been applied to shiitake mushroom cultivation. Nevertheless, how to further improve the production of aroma volatiles in mushroom cultivated with agricultural waste is still a challenge. In order to understand the biosynthesis of volatiles via enzymatic reactions and screen the agricultural by‐products that can improve the production of aroma volatiles in mushroom cultivation, the mechanism of producing aroma volatiles needs to be further elucidated. In this study, the activities and gene expression levels of the key synthases involved in volatile metabolism, the contents of key aroma volatiles, and the correlations between related synthetase, volatiles, and cultivation substrate (CS) were investigated. Network models for visualizing the links between synthetase, volatiles, and CSs were built through partial least squares (PLS) regression analysis. The correlation coefficients among three related synthetase and enzymatic gene expression were high, and the combined effects of multiple synthetase promoted the production of volatiles. PLS analysis showed that the corncob and corn meal were more related to the production of volatiles and synthetase gene expression, and they can be added to the CSs as flavor promoting substances. The enrichment of key aroma volatiles in shiitake mushroom cultivated by the gradient of 20% corn meal combination CS was noticeable.

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Effects of different protease treatment on protein degradation and flavor components of Lentinus edodes

Fang

Chen

et al. 2022

eFood

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Shiitake mushrooms (Lentinus edodes) form a great source of protein; however, the effect of enzymatic hydrolysis to improve its flavor has not yet been investigated. To explore the effects of different protease treatments on protein degradation and flavor compounds of shiitake mushrooms, papain, neutral protease, and flavourzyme were selected for the hydrolysis of shiitake mushrooms. Proteolysis index, Trichloroacetic acid-nitrogen soluble index, and protein content were estimated to evaluate protein degradation. Flavor amino acids and volatile components of the hydrolysate were also analyzed. Results showed flavourzyme has an advantage over the others in promoting protein degradation and improving flavor. Compared to single-enzyme treatment, a combination treatment with three enzymes, at 1:1:1 ratio, was found to perform greater protein hydrolysis. After protease-mediated hydrolysis, the variety and content of flavor substances (free amino acids and eight-carbon compounds) in L. edodes increased. We concluded that protease treatment is an effective method for improving the quality and flavor of L. edodes.

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

Cited by 41 publications

References 29 publications

The Effect of Different Agricultural Wastes on Aroma Composition of Shiitake (Lentinula edodes (Berk.) Pegler) Mushroom

The Effect of Different Agricultural Wastes on Aroma Composition of Shiitake (Lentinula edodes (Berk.) Pegler) Mushroom

Effects of enzymatic reaction on the generation of key aroma volatiles in shiitake mushroom at different cultivation substrates

Effects of different protease treatment on protein degradation and flavor components of Lentinus edodes

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