Characteristic Flavor of Volatile Oil from Dried Fruiting Bodies of <i>Hericium erinaceus</i> (Bull.: Fr.) Pers.

Abstract

Abstract The components of the volatile oil from dried fruiting bodies of Hericium erinaceus (Bull.: Fr.) Pers. were analyzed by capillary GC and GC/MS. Seventy-seven components, representing 87.6% of the total oil were identified. The main components of the oil were hexadecanoic acid (26.0%), linoleic acid (13.1%), phenylacetaldehyde (8.9%) and benzaldehyde (2.5%). The oil from H. erinaceus was also carried out odor evaluation by GC/MS/Olfactometry and aroma extract dilution analysis (AEDA). As a result, 2-methyl-3-furanthiol, 2-ethylpyrazine and 2,6-diethylpyrazine were considered to be principal contributors of H. erinaceus odor.