• The Korean Journal of Mycology
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• v.14 no.1
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• pp.31-36
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• 1986

The volatile aroma concentrates were isolated from Pleurotus ostreatus by simultaneous distillation-extraction and analyzed by gas chromatography and combined gas chromatography-mass spectrometry. The aroma concentrates obtained had a typical raw or slightly cooked mushroom-like odor, and the yield was 123 ppm. Of 27 components identified, the major components were 3-octanone, 3-octanol, 2-octenal, n-octanol and 2, 4-decadienal, including 1-octen-3-ol contributing 67.06% of the total volatiles, and the $C_8$ compounds comprised about 80% of the total volatiles. On the other hand, the $C_6$ and $C_8$ alcohols in mushroom increased gradually with increase of standing time after homogenation, while aldehydes, ketones, and linoleic acid decreased, and also $C_6$ and $C_8$ compounds were significantly increased when linoleic and linolenic acid were added in homogenates. It appears that most of volatile aroma components in Pleurotus ostreatus were probably produced enzymatically from unsaturated fatty acids containing cis, cis-1, 4-pentadiene moiety.

• Mycobiology
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• v.49 no.1
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• pp.1-14
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• 2021

Pleurotus species are commercially essential mushrooms and widely cultivated throughout the world. The production of Pleurotus mushrooms alone accounts for around 25% of that total cultivated mushrooms globally. In America and Europe, Pleurotus species are considered specialty mushrooms, whereas, in Korea, their cultivation is economically profitable, and it is one of the highly consumed species. Pleurotus species are predominantly found in tropical forests and often grow on fallen branches, dead and decaying tree stumps, and wet logs. Biographical studies have shown that the Pleurotus genus is among the more conspicuous fungi that induce wood decay in terrestrial ecosystems worldwide due to its formidable lignin-modifying enzymes, including laccase and versatile peroxidases. Pleurotus species can be grown easily due to their fast colonization nature on diversified agro-substrates and their biological efficiency 100%. Pleurotus mushrooms are rich in proteins, dietary fiber, essential amino acids, carbohydrates, water-soluble vitamins, and minerals. These mushrooms are abundant in functional bioactive molecules, though to influence health. Pleurotus mushrooms are finding unique applications as flavoring, aroma, and excellent preservation quality. Apart from its unique applications, Pleurotus mushrooms have a unique status delicacy with high nutritional and medicinal values. The present review provides an insight into the cultivation of Pleurotus spp. using different agro-waste as growth substances paying attention to their effects on the growth and chemical composition.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1465-1470
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• 1999

Aroma was extracted from Applemint(Mentha rotundifolia(L.) Huds) with SDE(simultaneous distillation and extraction), SFE(supercritical fluid extraction) and headspace method and the compounds of aroma were tentatively identified with GC-MS. The functionality of aroma compounds were determined with GC-olfactometry. Total 67 compounds were identified. Among them, 39 compounds were determined from SDE, 42 from SFE and 16 from headspace extract. Many terpene compounds were extracted with SDE and headspace methods but hydrocarbones with SFE. The major constituents of aroma obtained from SDE and SFE, were piperitenone oxide, germacrene-D and trans sabinene hydrate, but those from headspace method were 3-octanol, 1,8-cineol, camphene and benzeneacetaldehyde. Results of sniffing test, determining characteristics and strength of aroma showed that the major constituents of SDE extract were refreshing sweet and apple-like(ethyl-2-methyl butanoate), sweet and fruity-like$({\alpha}-thujene)$, fresh mushroom-like(1-octen-3-ol, 3-octanol), and bitter herb-like$({\delta}-cadidene)$. Major constituents of aroma extracts obtained from headspace method were alcoholic, refreshing sweet and apple-like(ethyl 2-methyl butanoate), unpleasant chemical, and bitter herb and grassy-like(camphene).

• Journal of Korean Society of Forest Science
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• v.94 no.5 s.162
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• pp.330-333
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• 2005

The relationship between the contents of methyl trans-cinnamate and the ratio of DP/DS (diameter of pileus / diameter of stalk) in the fruit-body of Tricholoma matsutake during its development was investigated. The stages of development were divided as follows: stage A is less than 1, stage B is from 1 to less than 2, stage C is from 2 to less than 3, and stage D is more than 3 of the values of DP/DS. The contents of methyl trans-cinnamate in pileus and stalk of pine mushroom ranged from $77{\mu}g/g$ to $824{\mu}g/g$ and from $7.6{\mu}g/g$ to $22.4{\mu}g/g$, respectively during its development. In the part of pileus, there is no relevance of the methyl trans-cinnamate content of pine mushroom between the stage A and B, but there was significantly different among the stage of B, C and D. In the case of stalk, the relevance of the methyl trans-cinnamate content of pine mushroom between stage D and other stages showed a low difference. In addition, as pileus of pine mushroom developed the level of the aroma compound increased as well and showed higher correlation relationship ($r^2=0.877$) between the contents of methyl trans-cinnamate in the pileus and the ratio of DP/DS. From the results of this study, we can conclude that the aromatic component of pine mushroom can be deduced from the value of DP/DS, which indicates the stage of the development appearance.

• Journal of Mushroom
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• v.22 no.1
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• pp.17-21
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• 2024

Mushroom-based vegan meat has thus far been used as a food for humans instead of pets. However, based on its texture and nutritional content, it is considered suitable for processing into pet treats. In the present study, we developed a prototype dog chew with a sweetening coating added to a fungal mycelium mat obtained by culturing the Basidiomycetous fungus Trametes orientalis. The palatable coating applied to the mycelium mat by plasticizing the mat with glycerol improved the taste and aroma of the existing mat, and the dog consumed it without difficulty. Future improvements may include a softening process to reduce the chewiness level and a procedure to reduce the crude fiber content. Mycelium-mat-based dog chews, manufactured using eco-friendly materials and processes that are not harmful to the environment are expected to enter the market as eco-friendly alternatives to conventional pet treats. Controlling their physical properties require further study.

• The Korea Journal of Herbology
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• v.34 no.4
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• pp.19-25
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• 2019

Objectives : Thymol (2-isopropyl-5-methylphenol), a natural monoterpenoid phenol, is one of the major odorant constituents found in natural essential oils of various herbal plants, such as Thymus quinquecostatus and Thymus vulgaris. Multiple biological activities of thymol, including antioxidative, antimicrobial, and anti-inflammatory effects, have been reported in numerous in vitro studies, and recently it was suggested that thymol may could inhibit oxidization of L-dihydroxyphenylalanine (L-DOPA) to dopaquinone required in melanogenesis pathway, as an antioxidant. Methods : MTT assay was performed to test the cytotoxic effect of thymol in B16F10 cells. Inhibitory effect of thymol to tyrosinase activities were examined using both mushroom tyrosinase and intracellular tyrosinase. Expression level of tyrosinase in B16F10 cells were investigated by western blot analysis. Results : The cell viability was decreased by thymol treatment in dose-dependant manner, leading significant cytotoxicity in 500 and $1000{\mu}M$ thymol-treated groups. In the alpha-melanocyte stimulating hormone (${\alpha}$-MSH)-induced melanogenesis, administration of thymol significantly decreased extracellular (secreted) melanin content in dose-dependent manner. Cellular tyrosinase activity assay and western blot analysis of intracellular tyrosinase showed that thymol has a strong anti-melanogenic effect by inhibition of tyrosinase activity and by decreasing expression of tyrosinase that contribute to melanin synthesis in the B1610 cells. Conclusions : As the first functional study that prove anti-melanogenic effect of thymol and its underlying mechanism in the living cells, our study suggests the applicability of fragrance as the functional materials of cosmetics or health supplement, not as just an additive.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.190-194
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• 2008

Physicochemical properties of the green tea component enriched mushroom (Flammulina velutipes) were investigated. The yield of mushroom was highest with green tea powder untreated sample and the yield was decreased by the addition of green tea powder. However, hardness was increased by the addition of green tea powder. Analysis of catechins and caffeine in mushrooms showed that catechins were not transferred into mushrooms, whereas caffeine content was increased. The content of total polyphenol in mushroom was not affected by the addition of green tea powder and crude catechins. Analyses of aroma patterns using the electronic nose based on GC with SAW sensor showed that new peaks occurred from 3 to 6 sec in green tea added mushroom. This study showed that functional components and quality of mushroom were possibly improved by incorporating green tea powder in growth medium.

• Journal of Mushroom
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• v.12 no.1
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• pp.73-76
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• 2014

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.

• Natural Product Sciences
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• v.26 no.2
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• pp.118-131
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• 2020

Mushrooms are known for their various attributes in the fields of nutrition and therapeutics. With exceptional taste, aroma, and nutritional value, they are considered 'functional food'-improving health and providing nutritional benefits to the body. Mushrooms have also been widely applied therapeutically as they possess diverse bioactive compounds known as secondary metabolites. These secondary metabolites demonstrated diverse biological properties such as anticancer, anti-diabetic, immunomodulatory, antimicrobial, anti-inflammatory, antiviral, anti-allergic, and antioxidative activities. This review presents bioactive compounds from the field of mushroom metabolite research and discusses important findings regarding bioactive compounds identified during the last five years (2015 - 2019).

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