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Characterization of volatile compounds in Astraeus spp
Pattana Kakumyan1, Kenji Matsui
1Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Japan.
Bioscience, Biotechnology, and Biochemistry
|December 8, 2009
Summary
Edible Astraeus mushrooms are rich in C(8) volatile compounds, like 1-octen-3-ol. Their fatty acid content decreases post-homogenization, suggesting high metabolic activity linked to volatile formation.
Area of Science:
- Food Science
- Mycology
- Biochemistry
Background:
- Astraeus spp. mushrooms are a consumed food source in Southeast Asia.
- Understanding the volatile and non-volatile compounds in Astraeus spp. is crucial for food quality and safety.
Purpose of the Study:
- To identify and quantify the main volatile and fatty acid compounds in fresh Astraeus spp.
- To investigate the changes in these compounds after homogenization and heating.
Main Methods:
- Gas chromatography-mass spectrometry (GC-MS) was used to analyze volatile compounds.
- Fatty acid analysis was performed using gas chromatography.
- Comparative analysis of fresh, homogenized, and heated mushroom samples.
Main Results:
- Fresh Astraeus spp. primarily contain C(8) volatile compounds, notably 1-octen-3-ol.
- Terpenoids and sulfur-containing compounds were notably absent in fresh samples.
- Homogenization led to a significant decrease in fatty acids like linoleic acid.
- Heating induced the formation of cyclohexene compounds, 2-n-pentyl-furan, furanyl compounds, and benzaldehyde.
Conclusions:
- The high metabolic activity of Astraeus spp. likely contributes to the formation of C(8) volatiles.
- Processing methods like homogenization and heating significantly alter the chemical profile of Astraeus spp. mushrooms.
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