Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations
Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations
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DOI：
10.1016/j.foodres.2019.108517
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发表时间：
2019-11-01
影响因子：
8.1
通讯作者：
Li, Qiaozhen
中科院分区：
文献类型：
--
作者：
Li, Wen;Wang, Jinbin;Li, Qiaozhen
通过对不同培养基中香菇挥发性成分的分析，揭示了香菇挥发性成分的产生与培养基配方的关系，以及挥发性成分对香菇生长的贡献。香菇风味，（iii）LOX和γ-GGT酶的活性，（iv）γ-GGT基因表达，和（v）酶活性和挥发性化合物产生之间的相关性。结果表明，共分析出82种挥发性化合物，其中25种挥发性化合物是香菇的主要风味成分，含硫化合物、八碳化合物和醛类化合物对香菇风味也有较大贡献。甘蔗渣可以部分替代木屑作为碳源。LOX和γ-GGT活性与挥发性终产物呈弱相关。结果表明，CS制剂影响挥发性化合物产生的机制很复杂。
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.