Identification and volatile components analysis of an aromatic macrofungi

Abstract:

[Objective] The aim of this study was to explore aromatic macrofungi resources, and obtain volatile aroma components.[Methods] An aromatic mushroom collected from northern Thailand was identified by combining the traditional morphological taxonomy and molecular phylogenetic analysis. HP20 macroporous resin and gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatile components in fermentation broth. Then, carbon source, nitrogen source and inorganic salts were optimized. [Results] The fungus was identified as Marasmius jasminodorus. The analysis result suggests that the main aromatic compounds and their peak area percentage include linalool (33.11%), 5-Hydroxymethylfurfural (4.64%), 5-Thiazoleethanol, 4-methyl (4.55%), Maltol (4.49%), 2-Furanmethanol (4.46%), 2(3H)-Furanone, 5-heptyldihydro (2.20%), 2-Propanone and 1-hydroxy (2.18%). In addition, the optimal fermentation conditions of carbon source, nitrogen source and inorganic salts were maltose, yeast powder and KH₂PO₄. [Conclusion] The study shows that this macrofungi can produce a variety of volatile aroma components that are widely used in existing industrial production, such as linalool, and it has potential application in the production of natural flavor.