Study On The Flavor Components Of Several Kinds Of Edible Mushrooms

Edible fungus (edible fungi) is a kind of higher fruiting body of large-scale fungus,commonly known as mushrooms. The common varieties have Pleurotus ostreatus、Lentinus edodes、Agrocybe chaxinggu et al.The mushrooms not only have good tasteand much nutrition, but also have high medicinal value. They contain amino acids,proteins, carbohydrates, lipids, vitamins, minerals and other nutrients. Somecompounds in mushrooms have anti-tumor, regulating immunity, reducing blood lipid,liver detoxification and others functions, having the important value of developmentand utilization. This article used six kinds of edible fungi as the main research object,established some methods to determine the main component of the edible fungus. Thereason of taste delicious, rich aroma and unique flavor in mushrooms was conductedrelevant some research and analysis in this essay.The flavor material of mushrooms could be classified into non-volatilized activematter and volatilized armoa matter. The active matter was considered that it could betasted by tongue, such as sweet and umami. The armoa depended on volatile aromaticmatter. Edible fungus unique taste depended mainly on the included some non-volatilesubstances, such as soluble sugar, free amino acid, small peptides and nucleic acidmetabolites such as guanine nucleotide, inosinic acid. Edible fungus volatilecompositions were very complicate, not a single substance result, but a variety ofdifferent components of balanced comprehensive results. This paper had analyzed thetaste and aromatic constituents of Pleurotus ostreatus, Lentinus edodes, Agrocybechaxinggu, Flammulina velutipe, Tricholoma Lobynsis and Pleurotus eryngii fruitbody, explored them taste and aroma formation mechanism.This article had studied on the non-valotile taste compounds of Pleurotus ostreatus,Lentinus edodes, Agrocybe chaxinggu, Flammulina velutipe, Tricholoma Lobynsis andPleurotus eryngii. The experiment results showed that six kinds of edible fungi wererich in the ingredient, high nutritional value, high protein content, low fat content,with a variety of pharmacological action of polysaccharides. The content of ash wasin5%-9%. Also, six kinds of edible fungi all contained mannitol, which was sweetsubstance. These were common compounds of mushrooms taste substances. Thedifferences of the various conventional components were the material basis for thedifferent taste of the edible fungus. The amino acid and nucleotide in edible funguswere focused to analyse. The results showed that six kinds of edible fungi had varietyamino acids and nucleotides. Through comprehensive analysis in the non-volatile substances of edible fungus, they had difference in the non-volatile components.The volatile components in fruiting bodies of mushrooms were extracted withsimultaneous distillation and extraction (SDE) and analyzed by gaschromatography-mass spectrometer (GC-MS). The results showed that six kinds ofedible fungi had rich volatile components, mainly aldehydes, phenols, alcohols,ketones, esters, hydrocarbons and other components. The edible fungi had differentquantity and compositions, so that each edible fungus had unique volatile components,which were the reason of each mushroom distinctive smell. Based on thedetermination of other substances, mushrooms had important active substances ofergosterol and also had a certain DPPH free radical scavenging capacity.We had analyzed the six kinds of edible fungi. It would provid experimentalfoundation for entirely exploitation and deeply processing of mushrooms.