Volatile Flavor and Nonvolatile Taste Components in the Wild Mushroom Sarcodon aspratus (Berk.) S. Ito
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초록
Sarcodon aspratus (Berk.) S. Ito is a wild mushroom commonly consumed in Korea due to its beneficial effects on health. However, only limited information on the volatile and nonvolatile constituents of S. aspratus is available. In the present study, the total concentration of mushroom soluble sugars, including glucose, trehalose, sucrose, and xylose, was found to be 202.5 ㎎/㎏. The total contents of free and essential amino acids were 2,592.1 ㎎/㎏ and 1,249.5 ㎎/㎏, respectively; arginine, lysine, methionine, and valine were the major amino acids present. The contents of total 5´-nucleotides and flavor 5´-nucleotides in S. aspratus were 2,510.7 ㎎/㎏ and 773.4 ㎎/㎏, respectively. The volatile components of S. aspratus were collected by simultaneous distillation-extraction (SDE) and analyzed by gas chromatography-massspectrometry (GC-MS). A total of 27 volatile compounds were isolated and identified. The most abundant was l-octen-3-ol, which accounted for more than 68% of total volatiles; other important compounds were 2-octen-1-ol, 1-octen-3-one, and 2-octenol. Our results provide preliminary data for the development of S. aspratus as a food material.
Abstract
Sarcodon aspratus (Berk.) S. Ito is a wild mushroom commonly consumed in Korea due to its beneficial effects on health. However, only limited information on the volatile and nonvolatile constituents of S. aspratus is available. In the present study, the total concentration of mushroom soluble sugars, including glucose, trehalose, sucrose, and xylose, was found to be 202.5 ㎎/㎏. The total contents of free and essential amino acids were 2,592.1 ㎎/㎏ and 1,249.5 ㎎/㎏, respectively; arginine, lysine, methionine, and valine were the major amino acids present. The contents of total 5´-nucleotides and flavor 5´-nucleotides in S. aspratus were 2,510.7 ㎎/㎏ and 773.4 ㎎/㎏, respectively. The volatile components of S. aspratus were collected by simultaneous distillation-extraction (SDE) and analyzed by gas chromatography-massspectrometry (GC-MS). A total of 27 volatile compounds were isolated and identified. The most abundant was l-octen-3-ol, which accounted for more than 68% of total volatiles; other important compounds were 2-octen-1-ol, 1-octen-3-one, and 2-octenol. Our results provide preliminary data for the development of S. aspratus as a food material.
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