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RESEARCH PRODUCT

Pleurotus ostreatus volatile aroma compounds identified from fruit-body and from mycelium grown in submerged and solid-state cultures

subject

description

Comparative analyses of volatile aroma compounds of the Pleurotus ostreatus JMO.95 fruit-body and its corresponding mycelium grown in liquid, on agar surface, or on solid support cultures have been carried out by dynamic headspace concentration using GC/MS and GC/sniffing. The aroma of the fruit-body was due essentially to the presence of octan-3-one and, in a lesser extent, to the presence of octan-3-ol. Other compounds, such as oct-l-en-3-ol, oct-l-en, 2-methylbutanol and a-pinene were also present in low concentrations. The comparison of the aromatic spectra of the fruit-body with the aromatic spectra of mycelia obtained under different culture conditions indicated that the main aromatic compounds present in the P. ostreatus fruit-body were also produced by the mycelium and generally in the same proportions, except for culture under submerged conditions.