Characteristic Flavor of Volatile Oil from Dried Fruiting Bodies of Hericium erinaceus (Bull.: Fr.) Pers.

Abstract

The components of the volatile oil from dried fruiting bodies of Hericium erinaceus (Bull.: Fr.) Pers. were analyzed by capillary GC and GC/MS. Seventy-seven components, representing 87.6% of the total oil were identified. The main components of the oil were hexadecanoic acid (26.0%), linoleic acid (13.1%), phenylacetaldehyde (8.9%) and benzaldehyde (2.5%). The oil from H. erinaceus was also carried out odor evaluation by GC/MS/Olfactometry and aroma extract dilution analysis (AEDA). As a result, 2-methyl-3-furanthiol, 2-ethylpyrazine and 2,6-diethylpyrazine were considered to be principal contributors of H. erinaceus odor.

Key Word Index:

• Hericium erinaceus
• Hydnaceae
• dried fruiting bodies
• mushroom volatiles
• hexadecanoic acid
• linoleic acid
• 2-methyl-3-furanthiol
• 2-ethylpyrazine
• 2,6-diethylpyrazine