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[Analysis on the volatile flavor compounds in Agaricus blazei by GC-MS]
Zengtao Xing1, Qian Guo, Zhiyong Feng
1Key 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.
Abstract:
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.