Comparative Analysis of Volatile Components of Five Kinds of Edible Fungi
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Abstract:
In order to investigate the differences of volatile compounds in the bodies of Hericium erinaceus, Armillaria mellea, Armillarialuteo virens, Lentinula edodes and Tricholoma matsutake, dried samples of these five species were detected and analyzed using headspace solidphase micro extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Cluster and principal component analysis were used, and totally 121 various volatile compounds including asters, aldehydes, alcohols, olefins, ketones, acids, nitrogen-containing heterocyclic compounds were identi?ed from these five kinds of dried edible fungi samples. Among them, only nine were identified in all samples, and the other 112 compounds were different among them. The clustering and principal component analysis results for the volatile compounds from these five kinds of dried edible fungi bodies were consistent. Results indicated that hexanol, 1-octen-3-ol, 1-propyl-1-cyclopentanol, methyl cinnamate, methyl tran-cinnamate, dodecanoic acidmethyl este, 5-pentyl dihydro furanone, 1-octen-3-one, pinocarvone, 2,6-dimethyl-pyrazineand D-limonene could be used as effective chemical indicators for the classification of these five kinds of dried edible fungi, and provided some ideas to evaluate their qualities as well.
