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

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dc.contributor.authorCosta, Lívia Martinez Abreu Soares
dc.contributor.authorSousa, Maiara Andrade de Carvalho
dc.contributor.authorSouza, Thiago Pereira
dc.contributor.authorDuarte, Whasley Ferreira
dc.contributor.authorZied, Diego Cunha [UNESP]
dc.contributor.authorRinker, Danny Lee
dc.contributor.authorDias, Eustáquio Souza
dc.contributor.institutionUniversidade Federal de Lavras (UFLA)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversity of Guelph
dc.date.accessioned2020-12-12T02:27:16Z
dc.date.available2020-12-12T02:27:16Z
dc.date.issued2019-01-01
dc.description.abstractThe 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.en
dc.description.affiliationUniversidade Federal de Lavras (UFLA) Departamento de Biologia (DBI)
dc.description.affiliationUniversidade Estadual Paulista (UNESP) Faculdade de Ciências Agrárias e Tecnológicas (FCAT)
dc.description.affiliationUniversity of Guelph Department of Plant Agriculture
dc.description.affiliationUnespUniversidade Estadual Paulista (UNESP) Faculdade de Ciências Agrárias e Tecnológicas (FCAT)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)
dc.description.sponsorshipIdCAPES: 001
dc.format.extent693-702
dc.identifierhttp://dx.doi.org/10.1615/IntJMedMushrooms.2019031167
dc.identifier.citationInternational Journal of Medicinal Mushrooms, v. 21, n. 7, p. 693-702, 2019.
dc.identifier.doi10.1615/IntJMedMushrooms.2019031167
dc.identifier.issn1940-4344
dc.identifier.issn1521-9437
dc.identifier.scopus2-s2.0-85073272885
dc.identifier.urihttp://hdl.handle.net/11449/201226
dc.language.isoeng
dc.relation.ispartofInternational Journal of Medicinal Mushrooms
dc.sourceScopus
dc.subjectGas chromatography/mass spectrometry (GC-MS)
dc.subjectHeadspace sampling coupled with gas chromatography-mass spectrometry (HS/GC-MS)
dc.subjectLentinus edodes
dc.subjectMedicinal mushrooms
dc.subjectPrincipal component analysis
dc.subjectVolatile compounds
dc.titleHS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary-medicinal mushroom, lentinus edodes (Agaricomycetes)en
dc.typeArtigo

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