HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary-medicinal mushroom, lentinus edodes (Agaricomycetes)
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
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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Repositório Institucional da UNESP |
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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:29462024-08-05T16:05:21.518452Repositório 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_ |
1808128606077976576 |