Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/39369
Título: HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary- medicinal mushroom, lentinus edodes (Agaricomycetes)
Palavras-chave: Gas chromatography
Mass spectrometry
Lentinus edodes
Medicinal mushrooms
Principal component analysis
Volatile compounds
Cromatografia gasosa
Espectrometria de massa
Cogumelos medicinais
Análise do componente principal
Compostos voláteis
Data do documento: 2019
Editor: Begell House
Citação: COSTA, L. M. A. S. et al. HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary- medicinal mushroom, lentinus edodes (Agaricomycetes). International Journal of Medicinal Mushrooms, [S. l.], v. 21, n. 7, p. 693-702, 2019.
Resumo: The shiitake culinary-medicinal mushroom Lentinus edodes is one of the most consumed species worldwide because it has nutritional, medicinal, and palatable properties. Its organoleptic characteristics contribute substantially to its high popularity. The pleasant aromas result from the presence of volatile compounds. The objective of the present work was to study the profiles of volatile constituents of fresh fruiting bodies of five strains of L. edodes. The volatile compounds were extracted by solid phase microextraction method and analyzed by gas chromatography and mass spectrometry. The aromatic profiles of the strains revealed variability. Both alcohols and sulfides were the most abundant volatile compounds. LE6 strain presented the highest number of volatile compounds with predominance of sulfides (dimethyl pentasulfide, s-tetrathiane) and for LE2, the aldehydes were the most representative chemical class with the main volatile being (E)-2-octen-1-al.
URI: http://www.dl.begellhouse.com/journals/708ae68d64b17c52,4889d09f58e41d3c,7d04e4861b4961bb.html
http://repositorio.ufla.br/jspui/handle/1/39369
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