ANALYSIS OF VOLATILE FLAVORS IN LENTINUS EDODES BY SOLID-PHASE MICRO-EXTRACTION COMBINING WITH GC-MS
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    Abstract:

    Using the fiber of Carboxen/PDMS, influences of sample temperature, adsorption time on the number and amount of volatiles identified from lentinus edodes when analyzed by solid phase microextraction (SPME) and GC-MS were investigated. The preferred SPME conditions found were sampling at 60℃ for 45min in which total of forty-three volatiles were identified. The volatiles of great contribution to lentinus edodes flavor included seven oxygen-containing heterocyclics, nine sulfur-containing compounds, five aldehydes, six alcohols and three ketones, where dimethyl dithioether(4.36%), dimethyl trithioether(13.36%),1,2,4-trithiolane(3.70%),1-octen-3-ol(1.11%) were in high amount.

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ZHANG Shu-xiang, XIE Jian-chun, SUN Bao-guo. ANALYSIS OF VOLATILE FLAVORS IN LENTINUS EDODES BY SOLID-PHASE MICRO-EXTRACTION COMBINING WITH GC-MS[J]. Journal of Food Science and Technology,2010,28(2):1-5.

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