Volatile Flavor Components of Korean Auricularia polytricha (Mont.) sacc. Mushroom

한국산 털목이버섯의 휘발성 향기성분

An attempt was made to determine the volatile flavor components of Auricularia polytricha mushroom. Essential oils from the dried mushroom were isolated by a simultaneous steam distillation-extraction(SDE) method using diethyl ether as a solvent. Total 30 components were identified bt GC-MS from the in essential oils including 11 acids, 10 alcohols, 5 aldehydes, 3 ketons, 1 other components. The major volatile components were heaxadecanoic acid(16.74%), benzeneethanol(7.77%), pentadecanoic acid(7.59%), dihydro-5-penhtyl-2-(3H)-furanone acid(4.28%), tetradecanoic acid(3.37%), pentanoic acid(3.38%) and 1-octen-3-ol(1.26%).

건조 털목이버섯의 휘발성 향기성분을 분석하기 위해 SDE 방법으로 정유성분을 분리한 다음 GC-MS를 이용하여 성분을 확인하였다. 확인된 30개의 휘발성 향기성분중 acid 11종류, alcohol 10종류, aldehyde 5종류, ketone 3종류, 기타 1종류였다. 건조된 털목이 버섯의 주요 향기성분은 hexadecanoic acid(16.74%), benzeneethanol(7.77%), pentadadecanoic acid(7.59%), dihydro-5-pentyl-2(3H)-furanone(4.28%), tetradecanoic acid(3.37%), pentanoic acid(3.68%), 1-octen-3-ol(1.26%)등이 확인되었다.