Nutrient Composition Analysis of Cultured Mycelia of Tricholoma matsutake

Abstract

Abstract: Fatty acids, amino acids, and aromatic compounds from fruit bodies and cultured mycelia of Tricholoma matsutake were analyzed by gas chromatography-mass spectrometry (GC-MS). Both materials contained common fatty acids such as palmitic acid, stearic acid, linoleic acid and oleic acid and had the same amino acid composition, but the contents of Asp, Glu, Gly, Ala and Lys of the cultured mycelia were higher than those of the fruit bodies. The unique aroma components in T. matsutake were phenylacetaldehyde, benzaldehyde, 2-decenal and C8 compounds, and could provide critical references for quality evaluation criteria of Tricholoma matsutake. Collectively, the above results suggest that cultured mycelia of Tricholoma matsutake are a new T. matsutake resource that has a great potential for industrial development and utilization.

Key words: fatty acid, amino acid, flavor, gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS207.3

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