HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary-medicinal mushroom, lentinus edodes (Agaricomycetes)

Costa, Lívia Martinez Abreu Soares; Sousa, Maiara Andrade de Carvalho; Souza, Thiago Pereira; Duarte, Whasley Ferreira; Zied, Diego Cunha [UNESP]; Rinker, Danny Lee; Dias, Eustáquio Souza

HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary-medicinal mushroom, lentinus edodes (Agaricomycetes)

Data

2019-01-01

Autores

Costa, Lívia Martinez Abreu Soares

Sousa, Maiara Andrade de Carvalho

Souza, Thiago Pereira

Duarte, Whasley Ferreira

Zied, Diego Cunha

Rinker, Danny Lee

Dias, Eustáquio Souza

Tipo

Artigo

Resumo

The shiitake culinary-medicinal mushroom Lentinus edodes is one of the most consumed species worldwide because it has nutritional, medicinal, and palatable properties. Its organoleptic characteristics contribute substantially to its high popularity. The pleasant aromas result from the presence of volatile compounds. The objective of the present work was to study the profiles of volatile constituents of fresh fruiting bodies of five strains of L. edodes. The volatile compounds were extracted by solid phase microextraction method and analyzed by gas chromatography and mass spectrometry. The aromatic profiles of the strains revealed variability. Both alcohols and sulfides were the most abundant volatile compounds. LE6 strain presented the highest number of volatile compounds with predominance of sulfides (dimethyl pentasulfide, s-tetrathiane) and for LE2, the aldehydes were the most representative chemical class with the main volatile being (E)-2-octen-1-al.