Earticle

초록

영어

Nutritional and functional components, such as approximate, and volatile flavor compounds, ergosterol and proximate analysis of artificially cultivated Neolentinus lepideus were analyzed. The common elements of N. lepideus were analyzed to have 6.3% crude ash, 19.1% crude protein, 1.9% crude fat, and 8.9% crude fiber, respectively. The volatile flavor compounds of N. lepideus were characterized as 3-Octanone, 3-Octanol and 1-Octanol. The ergosterol content of N. lepideus was shown to be 145.9 ppm.

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저자

• 장명준 [ Myoung-Jun Jang | 경기도농업기술원 환경농업연구과 ] Corresponding author
• 김정한 [ Jeong-Han Kim | 경기도농업기술원 환경농업연구과 ]
• 주영철 [ Young-Cheol Ju | 경기도농업기술원 환경농업연구과 ]

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