Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Mushrooms Cultivated on Agricultural and Agro-Industrial By-Products

Author: mycolabadmin
2021-06-04
View Source

Summary

This research examined how different growing conditions and cooking affect the aroma compounds in two types of oyster mushrooms. The study provides insights into what gives mushrooms their characteristic smell and flavor, and how cooking changes these properties. Key impacts on everyday life include: • Better understanding of what creates mushroom flavors and aromas in food • Knowledge of how cooking changes mushroom taste and smell • Potential for improving mushroom cultivation methods • Insights for developing enhanced food products • Applications for reducing agricultural waste by using byproducts as growing substrates

Background

Mushrooms have been considered a delicacy for centuries due to their distinct texture, aroma and flavor, while research has shown unique nutritional and health benefits. Pleurotus mushrooms are low energy, low fat, low sodium and cholesterol-free foods that are rich in proteins, minerals, functional polysaccharides, vitamins and bioactive compounds. Volatile compounds in fungi are associated with growth physiology, mycelium interactions and contribute to mushroom quality and flavor.

Objective

To investigate the influence of genetic (species, strain) and environmental (substrate) factors on the volatile profiles of eight strains of Pleurotus eryngii and P. ostreatus mushrooms cultivated on wheat straw or substrates enriched with winery or olive oil by-products. The study aimed to verify whether discrimination based on volatile aroma compounds was possible among species, strains and/or substrates.

Results

More than 50 compounds were identified in fresh mushroom samples, with P. ostreatus showing higher concentrations but fewer volatile compounds compared to P. eryngii. Roasting resulted in partial elimination of volatiles and formation of pyrazines, Strecker aldehydes and sulfur compounds. PCA successfully discriminated between raw and cooked mushrooms as well as between Pleurotus species and strains, but not between different cultivation substrates. Ketones, alcohols and toluene were mainly responsible for discriminating P. ostreatus strains while aldehydes and fatty acid methyl esters contributed more to separating P. eryngii strains.

Conclusion

The aroma of Pleurotus mushrooms is formed by several compound classes including alcohols, aldehydes, ketones, fatty acid methyl esters, alkanes and terpenes. While P. eryngii had more identified compounds, P. ostreatus showed higher concentrations of certain volatiles. Roasting significantly altered the volatile profiles by eliminating some compounds and forming new ones through Maillard reactions. The cultivation substrate had minimal effect on volatile compounds, contrary to its influence on other bioactive components shown in previous studies.

Published in:Foods,
Study Type:Laboratory Research,
Source: 10.3390/foods10061287