• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.6
• /
• pp.899-903
• /
• 2005

One of the most important volatile aroma compounds responsible for mushroom flavor is 1-octen-3-ol. To meet the demand for natural mushroom flavor, a study was needed for the production of natural chiral specific (-)-1-octen-3-ol that has higher flavor intensity than synthetic chiral mixtures of (+), and (-)-1-octen-3-ol. The biosynthesis of (-)-1-octen-3-ol was achieved by an aerobic oxidation using lipoxygenase (LOX) and hydroperoxide lyase (HPOL) isolated from commercially available mushrooms in Korean market. Safflower oil from Uiseong, Gyeongsangbuk-do, that contains $\geq75\%$ of linoleic acid, was hydrolyzed using lipase. The recovered linoleic acid was biotransformed to stereo-specific 10-hydroperoxy linoleic acid by LOX. 10- hydroperoxy linoleic acid was further cleaved to (-)-1-octen-3-ol by HPOL. A commercial bioprocess for the production of (-)-1-octen-3-ol was developed using a 5-liter jar fermenter with fruiting bodies of Agaricus bisporus harvested from Buyeo, Chungcheongnam-do. The maximum production of (-)-1-octen-3-o1 was achieved at $4^{\circ}C$, pH 6.5 and 800 rpm yielding 748 mg/kg of mushroom.

• Food Industry And Nutrition
• /
• v.8 no.2
• /
• pp.51-55
• /
• 2003

송이 향을 오랫동안 유지하기 위한 기초자료를 얻을 목적으로 일반적으로 많이 이용되는 감자전분을 matrix로 사용하여 송이 향의 주성분인 1-octen-3-ol을 미세캡슐화 하는 조건을 조사한 결과는 다음과 같다. 전분농도5.5% 이하 용액의 점도는 $60^{\circ}C$에서 420 cP이하를 나타내었고 6.0% 이상의 용액은 820cP 이상을 나타내어 이 농도를 경계하여 점도의 변화가 뚜렷하게 구별되었다. 균질화하기 전과 후의 감자전분용액의 점도변화에서는 감자전분에 emulsifier와 1-octen-3ol을 첨가하여 균질화한 에멀젼 용액의 점도가 균질화하기 전 용액의 점도보다1/2 이하 값을 나타내어 균질화 공정이 용액의 점도를 낮추었다. 감자전분용액의 농도가 높을수록 1-octen-3-ol의 잔존량이 많았다.

• The Korean Journal of Mycology
• /
• v.19 no.4
• /
• pp.299-305
• /
• 1991

Volatile aroma concentrates of four oyster mushrooms cultivated in Korea were obtained by the simultaneous distillation-extraction method. The volatile components were identified by the combined capillary gas chromatography-mass spectrometry and compared with the of retention data on GC of those authentic compounds. About 54 volatile compounds were identified in each of the four edible oyster mushrooms. The main compounds in Pleurotus ostreatus ASI 201 were 1-octen-3-ol, 3-octanone, 3-octanol, in Pleurotus sajor-caju, 1-octen-3-ol, 3-octanone, 1,5-octadien-3-one, 3-octanol, in Pleurotus florida-ostreatus-ostreatus, 1-octen-3-ol, n-hexanol, 3-octanone, 3-octanol, phenol, and in Pleurotus ostreatus (Ae-Neutari), 1-octen-3-ol, n-pentanal, n-hexanol, n-pentanol, 3-octanone, 3-octanol, 1,5-octadien-3-one, respectively. The mushrooms worked were rich in an alcohols and carbonyl compounds containing $C_8$ compounds. The peak area ratio of $C_8$ compounds in aroma concentrates were 56.60% in Pleurotus ostreatus ASI 201, 72.46% in Pleurotus sajor-caju, 54.84% in Pleurotus florida-ostreatus-ostreatus and 35.85% in Pleurotus ostreatus (Ae-Neutari ), respectively.

• Korean Journal of Food Science and Technology
• /
• v.34 no.5
• /
• pp.780-786
• /
• 2002

Optimum condition of the drying process and the changes in aroma components during dehydration were determined for Sarcodon aspratus. The drying curve of mushrooms consisted of short constant rate period followed by long falling rate period. The drying rate increased with increasing drying temperature and air velocity. Results showed that mushrooms dried at $50^{\circ}C$ and air velocity of 1.5 m/sec had the greatest peak area of aroma compound. The aromatic components of the dried mushrooms were 1-octen-3-one, 1-octen-3-ol, 3-octanone, 1-octanol, 2-octen-1-ol, 3-octanol, 3-octanone, 1-octanol, 2-octen-1-ol, and 3-octanol. Peak areas of mushroom alcohol and aromatic compounds of mushrooms including 1-octen-3-ol, 1-octanol, 2-octen-1-ol, 3-octanol decreased significantly, whereas those of 1-octen-3-one and 3-octane increased during the drying period. New unfavorable compounds including butyric acid, propanoic acid, and 3-methyl thiopropanol were formed during the drying period.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.35 no.3
• /
• pp.231-236
• /
• 2002

Encapsulating 1-octen-3-ol with alginates solution, the effects of physical properties (viscosity, emulsion activity, emulsion stability) of alginates solutin on the retention of 1-octen-3-ol in capsules were investigated. Only alginates solutions haying less than 350 cP in viscosity were capable to be adopted to spray dry. Adding citric acid to alginates solution in order to reduce its viscosity, the concentration of citric acid became higher, the viscosity of alginates solution were lower. Adding $0.1\% of citric acid could reduce viscosity of alginates solution to 150 cP. The viscosity of alginates solution after emulsifying showed higher value than that of solution before emulsifying, but its viscosity were within the possible ranges for spray drying. The lower viscosity of alginates solution were, EAI became higher but ESI and amount of remaining 1-octen-3-ol in capsules were lower, In reducing the viscosity of alginates solutions, heating time after adding citric acid were longer, the their viscosity became lower. Differences of viscosity of alginates solution after and before emulsifying were little, In encapsulating raw pine agaric with alginates solution, the adding amount of soybean oil increased, the amounts of remaining 1-octen-3-ol in capsules increased. After freeze drying the amount of remaining 1-octen-3-ol in alginates capsules prepared with raw pine agaric was higher than that after cold air flow drying.

• Korean Journal of Food Science and Technology
• /
• v.33 no.3
• /
• pp.307-312
• /
• 2001

Flavor compounds in Neungee (sarcodon aspratus) were extracted by simutaneous distillation and extraction (SDE), supercritical fluid extraction (SFE) and headspace method. Flavor compounds obtained by various extraction methods were analyzed with GC and GC-MS. The funtionality of flavor compounds were determined by aroma extract dilution analysis (AEDA) of GC-ofactometry methods. Fifty one flavor compounds were totally identified in Neungee mushroom. However, the numbers of flavor extracted SDE, SFE and headspace were 33, 26 and 17 respectively. The major flavor compounds obtained by SDE, SFE and headspace were 1-octen-3-ol, 1-octen-3-one, 3-octanone, 2-octen-1-ol, 3-octanol, 1-octanol and benzenealdehyde. As the results of sniffing test, the major flavor compounds were found to be fresh mushroom flavor, wood flavor, refreshing sweet flavor, mold flavor, bitter-mushroom and metalic-flavor.

• Journal of Microbiology and Biotechnology
• /
• v.30 no.2
• /
• pp.296-305
• /
• 2020

Tricholoma matsutake is an ectomycorrhizal fungus, related with the host of Pinus densiflora. Most of studies on T. matsutake have focused on mycelial growth, genes and genomics, phylogenetics, symbiosis, and immune activity of this strain. T. matsutake is known for its unique fragrance in Eastern Asia. The most major component of its scent is (R)-(-)-1-octen-3-ol and is biosynthesized from the substrate linoleic acid by the sequential reaction of lipoxygenase and peroxide lyase. Here, we report for the first time the biosynthesis of (R)-(-)-1-octen-3-ol of T. matsutake using the yeast Saccharomyces cerevisiae as a host. In this study, cDNA genes correlated with these reactions were cloned from T. matsutake, and expression studies of theses genes were carried out in the yeast Saccharomyces cerevisiae. The product of these genes expression study was carried out with Western blotting. The biosynthesis of (R)-(-)-1-octen-3-ol of T. matsutake in recombinant Saccharomyces cerevisiae was subsequently identified with GC-MS chromatography analysis. The biosynthesis of (R)-(-)-1-octen-3-ol with S. cerevisiae represents a significant step forward.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.16 no.4
• /
• pp.333-336
• /
• 1987

The Aroma components analysis of raw and boiled mushroom (Agaricus bisporus) by GC, GC-MS is as follows; 1) The volatile aroma component of raw mushroom was identified as 13 Kinds, ana among them, 4 Kinds of aroma component such as 1-octen-3-ol (73.13%), 2-octenol (7.44%), 3-octanone (3.09%), 3-octanol (1.42%)-consists 85.08% of total aroma component. 2) Meanwhile, the volatile aroma component of toiled one was indentified as 13 Kinds and 5 of them 1-octen-3-ol (68.86%), 2-octenol (8.42%), 3-octanone (3.15%), Benzyl alcohol (3.23%), 3-octanol (1.97%)-consists 86.23% of total aroma component.

• Korean Journal of Food Science and Technology
• /
• v.21 no.2
• /
• pp.229-234
• /
• 1989

Cooked soybeans were fermented with B. subtilis and B. natto for 48 hrs and 74 hrs. The odor concentrates of during these Chungkookjang fermentation were obtained with a simultaneous distillation and extraction system. The seperation and identification were carried out by GC and GC-MS. The main components of the cooked odor concentrate of soybeans were 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol etc.. In Chungkookjang (B. subtilis inoculation), 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol remained but alkyl pyrazines such as 2,5-dimethyl pyrazine, trimethyl pyrazine and tetramethyl pyrazine increased and those increased during the fermentation. In Chungkookjang(B. natto inoculation), 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol, main components of cooked soybeans decreased and alkyl pyrazines increased, especially, tetramethyl pyrazine remarkably increased during fermentation. From the result, it seems that alkyl pyrazines caused the characteristic odor of Chungkookjang and mask the beany odor.

• The Korean Journal of Mycology
• /
• v.19 no.4
• /
• pp.292-298
• /
• 1991

Volatile aroma concentrates of Pleurotus sajor-caju which stored at $20^{\circ}C$ incubator and cold room were obtained by simultaneous distillation-extraction method. The volatile components were identified by combined capillary gas chromatography-mass spectrometry and comparison of retention data on GC of those authentic compounds. Storage at room temperature resulted in significant decreased in their total aroma contents, whereas little changes at cold storage foured, even though appreciable changes were observed in GC pattern between the control and stored samples. Of 38 components identified, ${\delta}-decalactone$ increased while rest of the volatiles decreased rapidly during storage at room temperature, but at cold storage 2-methyl butanal, 1-octen-3-ol, cis,cis-1,5-octadien-3-ol and pentadecanoic acid decreased while 3-octanone, 1-octen-3-one, 3-octanol and 5-undecanol increased with the storage time. The weight losses and organoleptic properties changed extremely by the storage under room temperature, on the other hand, slight changes were found in cold storage.