| Literature DB >> 31554126 |
Wen Li1, Jinbin Wang2, Wanchao Chen1, Yan Yang3, Jingsong Zhang1, Jie Feng1, Hailong Yu1, Qiaozhen Li1.
Abstract
Volatile compounds of Lentinula edodes grown in different culture substrate (CS) formulations were analyzed to reveal (i) the relationship between volatile compound production and CS formulations, (ii) the contribution of volatile compounds to L. edodes flavor, (iii) the activities of LOX and γ-GGT enzymes, (iv) γ-GGT gene expression, and (v) the correlation between enzyme activity and volatile compound production. Our results showed that 82 kinds of volatile compounds were analyzed; 25 volatile compounds were considered key flavor components, and sulfur containing compounds, eight-carbon compounds, and aldehyde compounds also had great contributions to mushroom flavor. Bagasse could be used as a partial substitute for sawdust as a carbon source. LOX and γ-GGT activities showed a weak correlation with the volatile end products. The results indicated that the mechanisms by which CS formulations influence volatile compounds production were complex.Entities:
Keywords: (E)-2-nonenal (PubChem CID: 5283335); 1-Octen-3-ol (PubChem CID: 18827); 1-Octen-3-one (PubChem CID: 61346); 1-Propanethiol (PubChem CID: 7848); 2-Methylbutanal (PubChem CID: 7284); 3-Methylbutanal (PubChem CID: 11552); Dimethyl disulfide (PubChem CID: 12232); Enzyme activity; Gene expression; Hexanal (PubChem CID: 6184); Lentinula edodes; Odor activity value; Volatile compound
Year: 2019 PMID： 31554126 DOI： 10.1016/j.foodres.2019.108517
Source DB: PubMed Journal: Food Res Int ISSN： 0963-9969 Impact factor: 6.475