Characteristic Flavor of Volatile Oil from Dried Fruiting Bodies of Hericium erinaceus (Bull.: Fr.) Pers.
@article{Miyazawa2008CharacteristicFO, title={Characteristic Flavor of Volatile Oil from Dried Fruiting Bodies of Hericium erinaceus (Bull.: Fr.) Pers.}, author={Mitsuo Miyazawa and Naoki Matsuda and Naotaka Tamura and Ryuuzou Ishikawa}, journal={Journal of Essential Oil Research}, year={2008}, volume={20}, pages={420 - 423} }
Abstract The components of the volatile oil from dried fruiting bodies of Hericium erinaceus (Bull.: Fr.) Pers. were analyzed by capillary GC and GC/MS. Seventy-seven components, representing 87.6% of the total oil were identified. The main components of the oil were hexadecanoic acid (26.0%), linoleic acid (13.1%), phenylacetaldehyde (8.9%) and benzaldehyde (2.5%). The oil from H. erinaceus was also carried out odor evaluation by GC/MS/Olfactometry and aroma extract dilution analysis (AEDA…
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