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KMID : 0903519950380060546
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1995 Volume.38 No. 6 p.546 ~ p.548
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Volatile Flavor Components of Korean Auricularia polytricha(Mont .) sacc . Mushroom
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이재곤/Lee, Jae Gon
이종원/성현순/도재호/Lee, Jong Won/Sung, Hyun Soon/Do, Jae Ho
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Abstract
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An attempt was made to determine the volatile flavor components of Aurlcularia polytricha mushroom. Essential oils from the dried mushroom were isolated by a simultaneous steam distillation-extraction(SDE) method using diethyl ether as a solvent. Total 30 components were identified bt GC-MS from the in essential oils including 11 acids, 10 alcohols, 5 aldehydes, 3 ketons, 1 other components. The major volatile components were heaxadecanoic acid(16.74%), benzeneethanol(7.77%), pentadecanoic acid(7.59%), dihydro-5-penhtyl-2-(3H)-furanone acid(4.28%), tetradecanoic acid(3.37%), pentanoic acid(3.38%) and 1-octen-3-ol(1.26%).
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