Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations
文献类型： 外文期刊
作者： Li, Wen 1 ; Wang, Jinbin 2 ; Chen, Wanchao 1 ; Yang, Yan 1 ; Zhang, Jingsong 1 ; Feng, Jie 1 ; Yu, Hailong 1 ; Li, Qiaozh 1 ;
作者机构： 1.Shanghai Guosen Biotech Co Ltd, Key Lab Edible Fungi Resources & Utilizat South, Natl Engn Res Ctr Edible Fungi, Inst Edible Fungi,Shanghai Acad Agr Sci,Minst Agr, 1000 Jinqi Rd, Shanghai 201403, Peoples R China
2.Shanghai Acad Agr Sci, Biotechnol Res Inst, Key Lab Agr Genet & Breeding, 2901 Beidi Rd, Shanghai 201106, Peoples R China
关键词： Lentinula edodes; Volatile compound; Odor activity value; Enzyme activity; Gene expression
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）
ISSN： 0963-9969
年卷期： 2019 年 125 卷
页码：
收录情况： SCI
摘要： 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.
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