[Analysis on the volatile flavor compounds in Agaricus blazei by GC-MS].
The volatile flavor compounds in Agaricus blazei fruit bodies and mycelia were analyzed by head space analysis GC-MS. 7 kinds of volatile flavor compounds were identified in fruit bodies, and 16 in mycelia. Benzaldehyde and benzyl alcohol are main compounds in fruit bodies, their contents are 43.20% and 28.98% respectively. Benzaldehyde is the main compound in the mycelia and its content is 38.50%. Benzaldehyde and benzyl alcohol are main volatile flavor compounds in Agaricus blazei.
Xing
Zengtao
Z
Key Laboratory of Edible Fungus Genetics and Breeding, Ministry of Agriculture & Key Laboratory of Agriculture Genetics and Breeding of Shanghai & Edible Fungi Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106.
Guo
Qian
Q
Feng
Zhiyong
Z
Guo
Ligang
L
Liu
Yumin
Y
D000364:Agaricus / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D001547:Benzaldehydes / Q000032:analysis*; D019905:Benzyl Alcohol / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D000441:Hexanols / Q000032:analysis; D025282:Mycelium / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D014835:Volatilization
D001547:Benzaldehydes; D000441:Hexanols; D019905:Benzyl Alcohol; C032175:benzaldehyde