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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Abstract The components of the essential oil of Golden oyster mushroom (Pleurotus citrinopileatus) were analyzed by capillary gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS).…
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Chemical Composition and Character Impact Odorants in Volatile Oils from Edible Mushrooms
The aim of this study was to investigate the chemical composition and the odor‐active components of volatile oils from three edible mushrooms, Pleurotus ostreatus, Pleurotus eryngii, and Pleurotus…
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