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

Detalhes bibliográficos
Autor(a) principal: Costa, Lívia Martinez Abreu Soares
Data de Publicação: 2019
Outros Autores: Sousa, Maiara Andrade de Carvalho, Souza, Thiago Pereira, Duarte, Whasley Ferreira, Zied, Diego Cunha [UNESP], Rinker, Danny Lee, Dias, Eustáquio Souza
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1615/IntJMedMushrooms.2019031167
http://hdl.handle.net/11449/201226
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.
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spelling HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary-medicinal mushroom, lentinus edodes (Agaricomycetes)Gas chromatography/mass spectrometry (GC-MS)Headspace sampling coupled with gas chromatography-mass spectrometry (HS/GC-MS)Lentinus edodesMedicinal mushroomsPrincipal component analysisVolatile compoundsThe 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.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)Universidade Federal de Lavras (UFLA) Departamento de Biologia (DBI)Universidade Estadual Paulista (UNESP) Faculdade de Ciências Agrárias e Tecnológicas (FCAT)University of Guelph Department of Plant AgricultureUniversidade Estadual Paulista (UNESP) Faculdade de Ciências Agrárias e Tecnológicas (FCAT)CAPES: 001Universidade Federal de Lavras (UFLA)Universidade Estadual Paulista (Unesp)University of GuelphCosta, Lívia Martinez Abreu SoaresSousa, Maiara Andrade de CarvalhoSouza, Thiago PereiraDuarte, Whasley FerreiraZied, Diego Cunha [UNESP]Rinker, Danny LeeDias, Eustáquio Souza2020-12-12T02:27:16Z2020-12-12T02:27:16Z2019-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article693-702http://dx.doi.org/10.1615/IntJMedMushrooms.2019031167International Journal of Medicinal Mushrooms, v. 21, n. 7, p. 693-702, 2019.1940-43441521-9437http://hdl.handle.net/11449/20122610.1615/IntJMedMushrooms.20190311672-s2.0-85073272885Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengInternational Journal of Medicinal Mushroomsinfo:eu-repo/semantics/openAccess2024-05-07T13:47:11Zoai:repositorio.unesp.br:11449/201226Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-05-07T13:47:11Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary-medicinal mushroom, lentinus edodes (Agaricomycetes)
title HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary-medicinal mushroom, lentinus edodes (Agaricomycetes)
spellingShingle 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
Gas chromatography/mass spectrometry (GC-MS)
Headspace sampling coupled with gas chromatography-mass spectrometry (HS/GC-MS)
Lentinus edodes
Medicinal mushrooms
Principal component analysis
Volatile compounds
title_short HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary-medicinal mushroom, lentinus edodes (Agaricomycetes)
title_full HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary-medicinal mushroom, lentinus edodes (Agaricomycetes)
title_fullStr HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary-medicinal mushroom, lentinus edodes (Agaricomycetes)
title_full_unstemmed HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary-medicinal mushroom, lentinus edodes (Agaricomycetes)
title_sort HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary-medicinal mushroom, lentinus edodes (Agaricomycetes)
author Costa, Lívia Martinez Abreu Soares
author_facet 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
author_role author
author2 Sousa, Maiara Andrade de Carvalho
Souza, Thiago Pereira
Duarte, Whasley Ferreira
Zied, Diego Cunha [UNESP]
Rinker, Danny Lee
Dias, Eustáquio Souza
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Federal de Lavras (UFLA)
Universidade Estadual Paulista (Unesp)
University of Guelph
dc.contributor.author.fl_str_mv 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
dc.subject.por.fl_str_mv Gas chromatography/mass spectrometry (GC-MS)
Headspace sampling coupled with gas chromatography-mass spectrometry (HS/GC-MS)
Lentinus edodes
Medicinal mushrooms
Principal component analysis
Volatile compounds
topic Gas chromatography/mass spectrometry (GC-MS)
Headspace sampling coupled with gas chromatography-mass spectrometry (HS/GC-MS)
Lentinus edodes
Medicinal mushrooms
Principal component analysis
Volatile compounds
description 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.
publishDate 2019
dc.date.none.fl_str_mv 2019-01-01
2020-12-12T02:27:16Z
2020-12-12T02:27:16Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1615/IntJMedMushrooms.2019031167
International Journal of Medicinal Mushrooms, v. 21, n. 7, p. 693-702, 2019.
1940-4344
1521-9437
http://hdl.handle.net/11449/201226
10.1615/IntJMedMushrooms.2019031167
2-s2.0-85073272885
url http://dx.doi.org/10.1615/IntJMedMushrooms.2019031167
http://hdl.handle.net/11449/201226
identifier_str_mv International Journal of Medicinal Mushrooms, v. 21, n. 7, p. 693-702, 2019.
1940-4344
1521-9437
10.1615/IntJMedMushrooms.2019031167
2-s2.0-85073272885
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv International Journal of Medicinal Mushrooms
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 693-702
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1803046179602169856

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