Earticle

초록

영어

Mushrooms have a unique taste and aroma, so in the processing of mushroom products with other ingredients, a separate pre-processing step is often taken to eliminate the mushroom aroma. In this study, we analyzed the changes in the concentration of volatile compounds according to drying conditions to promote the activation of processing using the fruiting bodies of yellow oyster mushrooms(Pleurotus citrinopileatus) and pink oyster mushrooms(P. djamor). The caps and stipes of yellow oyster and pink oyster mushrooms were separated and freeze-dried at -70oC for 120 hours. Subsequently, they were hot air-dried at temperatures of 40, 50, 60, and 70oC for 24, 24, 16, and 12 hours, respectively. The dried samples were pulverized and quantitatively analyzed by SPME-GC-MS. In the case of yellow oyster mushrooms, the concentration of t-2-nonenal in caps and stipes during freeze-drying was 164.43 g/g d.w. and 174.80 g/g d.w., respectively, whereas during hot air-drying, it significantly decreased to 0.35~3.41 g/g d.w. and 0.98~59.88 g/g d.w. In a similar manner, for pink oyster mushrooms, the concentration of 1-octen-3-ol during freeze-drying in caps and stipes was 31.05 g/g d.w. and 176.17 g/g d.w., respectively, whereas during hot air-drying, it significantly decreased to 1.59~9.66 g/g d.w. and 1.96~15.77 g/g d.w. Furthermore, most volatile compounds showed a tendency to decrease in concentration as the temperature during hot air-drying increased

목차

ABSTRACT
서론
재료 및 방법
균주 및 배양
자실체 생육
시약 및 시료 준비
향 성분의 Headspace solid-phase microextraction
Gas chromatography
통계처리
결과 및 고찰
건조 조건에 따른 자실체 갓의 휘발성분 함량
건조 조건에 따른 자실체 대의 휘발성분 함량
적요
감사의 말씀
References

저자

• 오민지 [ Minji Oh | 국립원예특작과학원 버섯과 ]
• 김민식 [ Minseek Kim | 국립원예특작과학원 버섯과 ]
• 임지훈 [ Ji-Hoon Im | 국립원예특작과학원 버섯과 ]
• 오연이 [ Youn-Lee Oh | 국립원예특작과학원 버섯과 ] Corresponding Author

참고문헌