linoleic-acid and nonanal

The volatile oil from Boletopsis leucomelas (Pers.) Fayod was extracted by hydrodistillation with diethylether, and the volatile components of the oil were analyzed by gas chromatography-mass spectrometry. The oil contained 86 components, representing 87.5% of the total oil. The main components of the oil were linoleic acid (15.0%), phenylacetaldehyde (11.2%), and palmitic acid (9.4%). Furthermore, sulfur-containing compounds including 3-thiophenecarboxaldehyde, 2-acetylthiazole, S-methyl methanethiosulfonate, and benzothiazole were detected using gas chromatography-pulsed flame photometric detection. The odor components were evaluated by the odor activity value, and aroma extract dilution analysis was performed through gas chromatography-olfactometry analysis. The oil had a mushroom-like, fatty, and burnt odor. The main components contributing to the mushroom-like and fatty odor were hexanal, nonanal, 1-octen-3-ol, and (2E)-nonenal, while the burnt odor was due to furfuryl alcohol, benzaldehyde, 5-methyl furfural, 2,3,5-trimethylpyrazine, 2-acethylthiazole, and indole.

Topics: Acetaldehyde; Agaricales; Aldehydes; Benzaldehydes; Chromatography, Gas; Furans; Gas Chromatography-Mass Spectrometry; Indoles; Linoleic Acid; Octanols; Odorants; Oils, Volatile; Olfactometry; Palmitic Acid; Photometry; Plant Oils; Plants, Edible; Sulfur Compounds; Volatile Organic Compounds

In this study, the characteristic odorants of the volatile oils from Pleurotus species (P. eryngii var. tuoliensis and P. cystidiosus) were extracted by hydrodistillation and analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and aroma extract dilution analysis (AEDA). A total of 52 and 54 components (P. eryngii var. tuoliensis and P. cystidiosus, respectively) were identified, representing about 98.8% and 85.1% of the volatile oils, respectively. The main components of the P. eryngii var. tuoliensis oil were palmitic acid (82, 38.0%), oleic acid (86, 25.0%) and linoleic acid (85, 9.7%). The main components of the P. cystidiosus oil, palmitic acid (82, 25.8%), indole (54, 9.1%) and myristic acid (77, 5.3%). Regarding the aroma components, 16 and 13 components were identified in the P. eryngii var. tuoliensis and P. cystidiosus oils respectively, by the GC-O analyses. The results of the sniffing test, odor activity value (OAV) and flavor dilution (FD) factor indicate that methional, 1-octen-3-ol and nonanal are the main aroma-active components of P. eryngii var. tuoliensis oil. On the other hands, dimethyl trisulfide and 1-octen-3-ol were estimated as the main aroma-active components of the P. cystidiosus oil.

Topics: Aldehydes; Chromatography, Gas; Gas Chromatography-Mass Spectrometry; Indicator Dilution Techniques; Indoles; Linoleic Acid; Myristic Acid; Octanols; Odorants; Oils, Volatile; Oleic Acid; Olfactometry; Palmitic Acid; Pleurotus; Sulfides