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Food Res Int

Title:		Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations
Author(s):		Li W; Wang J; Chen W; Yang Y; Zhang J; Feng J; Yu H; Li Q;
Address:		"Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, Shanghai Guosen Bio-tech Co. Ltd., 1000 Jinqi Road, Shanghai 201403, China. Institute of Biotechnology Research, Shanghai Academy of Agricultural Sciences, Key Laboratory of Agricultural Genetics and Breeding, 2901 Beidi Road, Shanghai 201106, China. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, Shanghai Guosen Bio-tech Co. Ltd., 1000 Jinqi Road, Shanghai 201403, China. Electronic address: yangyan@saas.sh.cn"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190624
Issue:
Page Number:		108517 -
DOI:		10.1016/j.foodres.2019.108517
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Volatile compounds of Lentinula edodes grown in different culture substrate (CS) formulations were analyzed to reveal (i) the relationship between volatile compound production and CS formulations, (ii) the contribution of volatile compounds to L. edodes flavor, (iii) the activities of LOX and gamma-GGT enzymes, (iv) gamma-GGT gene expression, and (v) the correlation between enzyme activity and volatile compound production. Our results showed that 82 kinds of volatile compounds were analyzed; 25 volatile compounds were considered key flavor components, and sulfur containing compounds, eight-carbon compounds, and aldehyde compounds also had great contributions to mushroom flavor. Bagasse could be used as a partial substitute for sawdust as a carbon source. LOX and gamma-GGT activities showed a weak correlation with the volatile end products. The results indicated that the mechanisms by which CS formulations influence volatile compounds production were complex"
Keywords:		Agriculture/*methods *Shiitake Mushrooms/chemistry/genetics/metabolism Volatile Organic Compounds/*analysis (E)-2-nonenal (PubChem CID: 5283335) 1-Octen-3-ol (PubChem CID: 18827) 1-Octen-3-one (PubChem CID: 61346) 1-Propanethiol (PubChem CID: 7848) 2-Meth;
Notes:		"MedlineLi, Wen Wang, Jinbin Chen, Wanchao Yang, Yan Zhang, Jingsong Feng, Jie Yu, Hailong Li, Qiaozhen eng Research Support, Non-U.S. Gov't Canada 2019/09/27 Food Res Int. 2019 Nov; 125:108517. doi: 10.1016/j.foodres.2019.108517. Epub 2019 Jun 24"