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http://dx.doi.org/10.14480/JM.2014.12.1.73

Aroma constituents, ergosterol and proximate analysis of Neolentinus lepideus  

Jang, Myoung-Jun (Environmental Agriculture Research Division, GARES)
Kim, Jeong-Han (Environmental Agriculture Research Division, GARES)
Ju, Young-Cheol (Environmental Agriculture Research Division, GARES)
Publication Information
Journal of Mushroom / v.12, no.1, 2014 , pp. 73-76 More about this Journal
Abstract
Nutritional and functional components, such as approximate, and volatile flavor compounds, ergosterol and proximate analysis of artificially cultivated Neolentinus lepideus were analyzed. The common elements of N. lepideus were analyzed to have 6.3% crude ash, 19.1% crude protein, 1.9% crude fat, and 8.9% crude fiber, respectively. The volatile flavor compounds of N. lepideus were characterized as 3-Octanone, 3-Octanol and 1-Octanol. The ergosterol content of N. lepideus was shown to be 145.9 ppm.
Keywords
Ergosterol; Neolentinus lepideus; Volatile flavor compounds;
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