Effects of Different Culture Media on Aroma Components of Pleurotus ostreatus

doi:10.7506/spkx1002-6630-201504016

Abstract

Abstract:

In the present study, the aroma components of Pleurotus ostreatuses from eight different culture media were
investigated by solid phase micro-extraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) and
analyzed by principal component analysis. Results showed that Pleurotus ostreatuses from various culture media presented
a large difference in their aroma components. The number of aroma components identified in most of them was from 26
to 35, mainly including alcohols, esters and aldehydes, while the content of alcohols accounted for more than half of the
total aroma compounds. Six principal components with a cumulative contribution rate of more than 92% to the aroma were
extracted indicating 112 kinds of aroma components from Pleurotus ostreatuses cultured in eight different culture media. In
addition, the aroma components of Pleurotus ostreatuses cultured in media C and A had higher comprehensive scores than
six other media in the principal component analysis.

Key words: Pleurotus ostreatus, aroma components, culture medium, gas chromatography-mass spectrometry (GC-MS), principal components analysis

CLC Number:

TS201.2

XU Jiani1, ZHANG Jianfei2, YUAN Ya1, YANG Xiaolan1, MING Jian1,3,*. Effects of Different Culture Media on Aroma Components of Pleurotus ostreatus[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201504016.

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Effects of Different Culture Media on Aroma Components of Pleurotus ostreatus

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