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ISSN : 1738-0294(Print)
ISSN : 2288-8853(Online)
Journal of Mushrooms Vol.21 No.4 pp.222-227

The change in C8 and C9 volatile compounds according to the drying conditions of Pleurotus citrinopileauts and P. djamor

Minji Oh, Minseek Kim, Ji-Hoon Im, Youn-Lee Oh*
Mushroom Research Division, National Institute of Horticultural & Herbal Science, RDA Chungcheongbuk do, Eumseong gun, 27709, Korea
*Corresponding author E-mail :


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.

노랑느타리와 분홍느타리의 건조조건에 따른 C8과 C9 향기성분의 변화

오민지, 김민식, 임지훈 , 오연이*
국립원예특작과학원 버섯과