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Journal of Essential Oil Research Volume 23, 2011 - Issue 3
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Original Articles

Characteristic Odor Components of Essential Oil from Dried Fruiting Bodies of Golden Oyster Mushroom (Pleurotus citrinopileatus)

Mitsuo Miyazawa Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University, 3-4-1, Kowakae, Higashiosaka-shi, Osaka, 577-8502, Japan
,
Yoshiyuki Dejima Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University, 3-4-1, Kowakae, Higashiosaka-shi, Osaka, 577-8502, Japan
,
Toshiyuki Takahashi Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University, 3-4-1, Kowakae, Higashiosaka-shi, Osaka, 577-8502, Japan
,
Naoki Matsuda Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University, 3-4-1, Kowakae, Higashiosaka-shi, Osaka, 577-8502, Japan
&
Ryuuzou Ishikawa Taiyo Togo Iryo Kaihatsu Co., Ltd, 2-6-5 Fukono, Daitou-shi, Osaka, 574-0072, Japan
Pages 58-63 | Published online: 09 Dec 2011
 
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Abstract

The components of the essential oil of Golden oyster mushroom (Pleurotus citrinopileatus) were analyzed by capillary gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). Fifty-nine components, representing 95.9% of the total oil were identified. The main components of the oil were fatty acids such as palmitic acid (23.3%), linoleic acid (31.3%) and pentadecylic acid (6.0%). Elsholtzia ketone and curcuphenol were identified in the oil of mushroom for the first time. The result of GC-O (gaschromatography olfactometry) and AEDA (Aroma Extract Dilution Analysis) showed that the sulfur and nitrogen-containing components, C8 ketone and C8 aldehyde are responsible for the aroma of P. citrinopileatus

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