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Solvent Extracted Volatile Components of Mushroom Mycelia Cultivated with Citrus Juice Processing Wastes  

Lee, Chang-Hwan (Health and Environmental Institute of Jeju Special Self-Governing Province)
Yang, Min-Ho (Department of Food Bioengineering, Cheju National University)
Park, Seung-Rim (Institute of Chamsupul JayeonBeoseot)
Kang, Young-Joo (Department of Food Bioengineering, Cheju National University)
Publication Information
Food Science and Preservation / v.14, no.4, 2007 , pp. 351-355 More about this Journal
Abstract
Solvent-extracted volatile components from dry powder prepared from Citrus unshiu products such as immature Citrus unshiu (PCU), mature Citrus unshiu (MCU), Citrus unshiu peel (CUP), and citrus juice processing wastes (CJPW), were examined. Also, solvent-extracted volatile components from mushroom mycelia of Pycnoporus coccineus (PC), Lentinus edodes (LE), Pleurotus eryngii (PE), Hericium coralloides (HC), Panellus serotinus (PS), and Ganoderma lucidum(GL), all cultivated using citrus pulp solid media, were assayed. Twenty-nine volatile components were identified in dry powder prepared Citrus unshiu and 18 volatile components were characterized from mushroom mycelia. Of these, ${\beta}-elemene$, germacrene-D, and ${\delta}-cadinene$, were derived from CJPW, but caryophyllene, hexadecanoic acid, decanoic acid, and tetradecanoic acid were synthesized by mushroom mycelia.
Keywords
citrus; wastes; mushrooms mycelia; solvent extract; volatile components;
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Times Cited By KSCI : 8  (Citation Analysis)
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