Análisis de los componentes volátiles del Agaricus blazei por GC-MS
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Xing Z, Guo Q, Feng Z, Guo L, Liu Y. Analysis on the volatile flavor compounds in Agaricus blazei by GC-MS. Zhong Yao Cai. 2003 Nov;26(11):789-91.
(Análisis de los componentes volátiles del Agaricus blazei por GC-MS)
Palabras clave: gourmet, culinario, distintos tipos
Resumen: (en inglés)
Xing Z, Guo Q, Feng Z, Guo L, Liu Y.
Key Laboratory of Edible Fungus Genetics and Breeding, Ministry of Agriculture & Key Laboratory of Agriculture Genetics and Breeding of Shanghai & Edible Fungi Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106.
The volatile flavor compounds in Agaricus blazei fruit bodies and mycelia were analyzed by head space analysis GC-MS. 7 kinds of volatile flavor compounds were identified in fruit bodies, and 16 in mycelia. Benzaldehyde and benzyl alcohol are main compounds in fruit bodies, their contents are 43.20% and 28.98% respectively. Benzaldehyde is the main compound in the mycelia and its content is 38.50%. Benzaldehyde and benzyl alcohol are main volatile flavor compounds in Agaricus blazei.
